Gingerbread Marshmallows

   There's not much that can beat homemade marshmallows in a hot chocolate. I'm sure someone else could give it a much more technical reasoning...but, they just seem to melt loads more. These plump pillows of gingerbread goodness have a strong warming spice on their own that can completely transform any hot chocolate.

   After spending many an hour on Pinterest the other evening, I found my self suffering with a bad case of American marshmallow envy. They always seem to have much more choice of supermarket kinds. Even very cute gingerbread men shaped ones! I gathered it would be a little unreasonable to jet off to The States just to purchase some, so I hunted for some recipes to try my very own!

Spiced gingerbread marshmallows
(Recipe from Annie Rigg's 'Sweet Things')

Ensure that you fully prepare and measure all ingredients before starting. It's also helpful to have all pans, bowls and tools out ready. Marshmallows aren't too technical to make but do involve some good timing and a pan of molten hot syrup. For this molten hot syrup, use a sugar thermometer. So easy to use, and very essential for sweet treats such as these.

     1tbsp icing sugar
     1tbsp cornflour
     6 leaves gelatine
     2 large egg whites
     185g golden caster sugar
     pinch of salt
     2tsp ground ginger
     1/2tsp ground cinnamon
     pinch of allspice
     pinch of freshly ground nutmeg
     100g soft light brown muscavado sugar
     2tbsp treacle
     2tbsp golden syrup

• Lightly grease a 20cm square baking tray. Line with baking paper and lightly grease again.
• In a small bowl, sift together the icing sugar and cornflour.
• Use a few teaspoons of the mix to dust the inside of the greased tray.
• Place the gelatine leaves into a bowl of cold water and set aside.
• Place the egg whites in a stand mixer with a whisk attachment, add 1tbsp of the caster sugar and the salt, but don't whisk.
• In a separate small bowl, mix together the spices.
• Heat the remaining caster sugar, light brown sugar, treacle and golden syrup in a medium saucepan with 150ml of water.
• Bring to the boil then leave to simmer until the syrup reaches 115 degrees on the sugar thermometer.
• Remove the pan from the heat and quickly turn the stand mixer on to whisk the egg whites to a stiff peak.
• Drain the softened gelatine leaves and stir until melted in the syrup mixture.
• Pour into the whipped egg whites, continuing to whisk on a low speed.
• Increase to a medium speed, add the spices and continue to whisk for a further 3-4 minutes.
• Pour into the prepared tin. Shake and give it a little wiggle to smooth out the top.
• Leave to cool before covering with cling film and leave for a further 4 hours, or overnight, to set.
• Once the marshmallows have set, turn out onto a work surface dusted with the remaining icing sugar and cornflour mix.
• Using a sharp, lightly oiled knife, cut into squares. 
• Toss all squares in the icing sugar to ensure all sides are coated.

Store in an airtight container for up to one week.

You can find my coconut marshmallow recipe here. 

And if you fancy following my boards on Pinterest, you may find them here.

As part of a blogger's Secret Santa, I sent some to the lovely Leona from Oh! Leona. Check out her blog to see her cute dog, Rex, who is fond of chocolate!