Spiced Marshmallows

My daughter sent me a link to Joy The Baker (joythebaker.com).  I had requested suggestions from our grown children for things to make over the holidays.  Trista's suggestion was Joy's Bonkers Awesome Gingerbread Spiced Marshmallows.  I have always wanted to try homemade marshmallows and this seemed like a good time to try them.  Then my back went out.  I have been able to get up long enough to help get meals on the table, but not much more than that.

Trista and Tara offered to guest blog for me.  Great!  They did all the cooking and took scads of pictures and then declined to do the write up.  So I will attempt to write something and then have ONE of them come up and do any editing necessary. 

 

Spiced Marshmallows

1 cup cold water, divided use
2 1/4 ounce packages unflavored gelatin
2 cups sugar
2/3 cup dark corn syrup
1/4 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
pinch of cloves
1 cup powdered sugar, for coating the pan and topping the marshmallows

 

 

Spray an 8X8 baking pan with Pam and coat with powdered sugar.  Set aside

 

Pour 1/2 cup cold water into the bowl of a stand mixer.  Exact measurements are key!

 

I use a Kitchen Aid.  Pour the 2 packets of gelatin over the cold water and let sit for 10 minutes.

 
Too many cooks give Mom a break...or something like that.

 

In a medium saucepan over medium heat, bring the sugar, dark corn syrup, salt and the remaining cold water to a boil.  Stir just until the sugar is dissolved.  Then attach a candy thermometer to the side of the pan and bring the mixture to 240°.  Remove from heat.

 

Use the whisk attachment and turn on the mixer to a low speed.  Carefully stream the hot syrup into the bowl while the whisk is moving.  Try not to let the hot syrup hit the whisk as it will fling the hot syrup on the sides of the bowl.  Gradually increase the speed of the mixture.  When you have added all of the hot syrup, beat on high for several minutes until it is thick and fluffy.  This will take about 8 minutes.

 

Add the vanilla and the spices and stir for 2 more minutes.

 

Spread the marshmallow mixture in to the prepared pan and smooth the top with a wet spatula.  Sprinkle powdered sugar all over the top and let it sit for at least 4 hours, or overnight.

 
This is how you know you covered to the edges.

 

Slide a plastic knife all around the edge to loosen the marshmallows and place them on a large cutting board. 

 

Spray a pizza cutter with Pam and use it to cut the Marshmallows into cubes.  You may need to coat the cutting wheel with powdered sugar to keep it from sticking.

 

If you are interested in embellishing these delightfully pillowy creations you can add a...

Topping

8 ounces dark chocolate...They used dark chocolate chips
1/3 cup crushed gingersnaps

 

Melt the chocolate in a double boiler, or carefully in a microwave, if you don't have one.  It is easy to burn chocolate so take it slow.  Dip one end into the melted chocolate and then coat the chocolate in the gingersnap crumbs. 

 

Wrap any marshmallows that the crowd does not eat immediately in plastic wrap.

 

For me, the marshmallow was perfect without the chocolate.  The chocolate carried it a little too far and it was a bit rich.  But if you love a rich decadent dessert, go for the chocolate.  And who doesn't love a spicy gingersnap?

I think this must be the technique to use when brushing off spilled powdered sugar that you don't want to get on the floor.  Straddle the waste basket!