Gingerbread-Spiced Marshmallows

(from Lucianolinda’s recipe box)

Categories: Candy


  • Butter for greasing pan
  • 1/3 cup confectioners sugar, divided use
  • 1/2 cup cold water
  • 2 1/2 Tbsp. unflavored gelatin
  • 1 1/2 cups sugar
  • 6 oz. corn syrup
  • 2 Tbsp. molasses
  • 1/4 tsp. salt
  • 1/2 cup water
  • 1/2 tsp. vanilla extract
  • 2 Tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • Generous pinch ground allspice
  • Generous pinch ground cloves
  • Generous pinch freshly grated nutmeg


  1. Generously grease bottom and sides of 11×7-inch glass baking dish with butter; dust with 1 tablespoon of the confectioners sugar.
  2. Place the cold water in the bowl of stand mixer fitted with the whisk attachment, sprinkle gelatin over and set aside.
  3. In a heavy saucepan, heat granulated sugar, corn syrup, molasses, salt and 1/2 cup water over low to medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and cook without stirring until mixture reaches 240 degrees on a candy thermometer or until a small amount dropped into a cup of very cold water forms a ball that holds its shape but is pliable; remove pan from heat.
  4. With the mixer on low speed, slowly (and carefully) pour the hot syrup into softened gelatin. Avoid hitting the whisk with the hot syrup. Gradually increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add the vanilla extract and beat on high for 1 minute. Pour mixture into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight. Dust cutting board with about 1 tablespoon confectioners sugar.
  5. Place remaining confectioners sugar in small bowl along with all of the spices and mix well.
  6. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into confectioners sugar. Store in airtight container at room temperature up to 3 weeks.
  7. makes about 77 marshmallows

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