Homemade Gingerbread Marshmallows

a homemade gingerbread marshmallow in a cup of hot chocolate
Homemade Gingerbread Marshmallows - perfect for a cup of hot chocolate
delicious & easy Homemade Gingerbread Marshmallows

Happy Holidays! I know I usually try to keep this website full of light healthy food but every once in a while I cannot help myself but share something absolutely the opposite! I try to keep my family balanced, most of the time we eat very healthy BUT we all have our flaws and that means that occasionally we make delicious treats, especially during the holidays! And so I decided back in September I wanted this year’s holiday treat to be Homemade Gingerbread Marshmallows.

Gingerbread is my favorite holiday flavor and I felt like doing a fun twist on it this year! So after I had made a couple batches of Homemade Marshmallows I decided to flavor them! 

Before we get any farther I know that making marshmallows at home can seem so intimidating or maybe impossible (my dad still cannot believe that you can really make them at home). BUT I am here to let you know IT REALLY ISN’T THAT HARD! I promise. Actually the most limiting thing about this recipe is that you need a stand mixer OR a hand electric mixer with some muscle endurance. 

And as I discovered after you make them once, the times after that are about a trillion times easier. So I took lots of pictures and tried to include every tip I could to make it as easy as possible. Before you know it you are going to be pumping out the Homemade Gingerbread marshmallows like a champ!

The Ingredients 

The funniest thing about marshmallows they are truly like 3 ingredients! And with just a slight addition of flavoring this recipe tops off at 4 ingredients (plus butter for the pan and cornstarch for dusting).

Gelatin. I always grab unflavored Knox gelatin in the little box that contains a few packets in each. There are a couple tricks to gelatin. First off it you need to ‘bloom’ it first, you can’t just add gelatin to hot water otherwise it will clump up and not work, so you will add it to cold water first (out of the tap is fine) and then it will dissolve nicely. Second is you have to make sure it does dissolve all the way for it too work, in this recipe that isn’t a big deal because you boil it for 15 minutes but now you know for future reference. 

Sugar. Good old sugar. I know we are living in a total anti sugar craze these days but this is a treat after all and it is not meant to be consumed on a daily basis. So get rid of that guilt and enjoy yourself!

Molasses. One of the staples of the gingerbread flavor. This smoky syrup is actually the byproduct of the sugaring process. A little pro tip for you, lightly grease your measuring spoon with oil before measuring your molasses and the molasses will glad right off, otherwise you know what they say about molasses in the wintertime!

Gingerbread Spice. My homemade gingerbread spice is super easy to make and I bet you probably already have all the spices you need! And you will still have plenty left to make a Skinny Gingerbread Tea Latte, that way it will even out all the sugar in the marshmallows 😉

You will also need butter for greasing the pan, think making Rice Krispy Treats, you know how if you butter the pan correctly the Rice Krispies just slide right out!

Lastly some cornstarch for dusting, the marshmallows will be sticky so you will dust them in cornstarch to keep them form becoming one big glob!

The Method 

You will start by blooming the gelatin. In a small bowl mix 1/4 cup of cold water with the gelatin. Stir and let sit for about 10 minutes.

Prepare a 9×13 pan with butter, evenly grease the bottom and sides. When I do this I think about how you need a nice greasing to make Rice Krispies, if its greased nicely the marshmallows will come out without a problem. 

Next sugar and water will be added to a saucepan. Bring to medium heat and stir until sugar is dissolved. Bring to a simmer. Add bloomed gelatin and stir in to dissolve.

Stop stirring at this point and bring saucepan to a gentle boil/simmer. Let boil for 15 minutes WITHOUT STIRRING.

Sugar can get hot and burn quickly so it is best to keep your burner no hotter than your medium setting. If the sugar/gelatin mixture starts to boil up do not stir, pick up pan off of the heat and let it go back down, turn down your heat and place back on the burner. Make sure to keep an eye on it until you know it is stable. On my stove top I have numbers, and I usually keep my pan between 4-5.

gelatin blooming, sugar boiling, adding spices, and beginning to mix

Once the 15 minutes is over gently pour the mixture into the bowl of a stand mixer. Now the flavoring will be added, the molasses and gingerbread spice. Using the whisk attachment start stirring the mixture. Because it is boiling hot liquid start at a low setting (2 on a KitchenAid) as to not splatter. Mix on slow for 3 minutes.

As is starts to cool down bring to a medium speed (4 on a KitchenAid). Mix at the medium speed for about 2 minutes. During this time the mixture will have cooled and start to become foamy and lighten in color.

Now bring the mixture to a high speed (8 on a KitchenAid) and mix for about 9 minutes, for a total mixing time of 14 minutes. During this time the mixture will considerably get lighter and fluffier. Your marshmallows will be ready to pour when you can dip your finger or spoon in, take it out, and the marshmallow stays in place (doesn’t drip down).

mixing the marshmallows at 3, 5, 7, and 10 minutes, the marshmallows get fluffier and lighter

mixing the marshmallows at 12 and 14 minutes and a visual of what it looks like when it is ready to set

Use a spatula to gently spread the marshmallow into the buttered pan and even it out. Cover and let rest for 3 hours. That’s it!

a buttered pan and a full pan of the marshmallows setting

Once rested, dust the top of the marshmallow and a clean working surface area with cornstarch. Gently spread cornstarch all over the uncovered areas of the marshmallows with your hands so its no longer sticky. Gently pull back sides to loosen. Flip pan with a bang down onto the clean surface, if greased properly the sheet of marshmallow should come out, if not gently peel it out onto the surface.

sprinkling cornstarch over the marshmallow

Dust again with cornstarch. Use a pizza cutter, knife, or cookie cutter to make your marshmallows. If your cutting device starts to get to sticky rinse off with water, dry, and continue cutting. Once cut I like to ensure each marshmallow is fully coated with the cornstarch to make sure they don’t all stick together. Store your homemade gingerbread marshmallows in an airtight container at room temperature for up to a week.

cutting a sheet of gingerbread marshmallows

freshly cut gingerbread marshmallows

See it’s not that hard right!? You will be popping them in your mouth before you know it! These make a pretty big batch too which makes them great to share. I have brought these homemade gingerbread marshmallows along with hot chocolate to a group gathering before and it was a huge hit! 

hand holding a homemade gingerbread marshmallow

a stack of homemade gingerbread marshmallows

a gingerbread marshmallow in a cup of cocoa

 

TIPS & TRICKS

• These are obviously amazing in hot chocolate, they would probably really good dipped in chocolate too

Homemade Gingerbread Marshmallows Recipe

Homemade Gingerbread Marshmallows Recipe

Yield: about 76 marshmallows
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 3 hours
Total Time: 3 hours 40 minutes

easy to make homemade gingerbread marshmallows are a delicious holiday treat

Ingredients

  • 2 packs unflavored knox gelatin (or 2 tablespoons)
  • 2 cups granulated sugar
  • 2 tablespoons molasses
  • 1 teaspoon gingerbread spice
  • 1 tablespoon cold or room temperature butter
  • ~1/4 cornstarch for dusting

Instructions

  1. In a small bowl mix 1/4 cup of cold water with the gelatin. Stir and let sit for about 10 minutes to bloom.
  2. Use butter to heavily grease a 9x13 pan.
  3. Meanwhile add sugar and 1 cup of water to a saucepan. Bring to medium heat and stir until sugar is dissolved. Bring to a simmer. Add bloomed gelatin and stir in to dissolve.
  4. Stop stirring and bring saucepan to a gentle boil/simmer. Let boil for 15 minutes WITHOUT STIRRING. Note: Sugar can get hot and burn quickly so it is best to keep your burner no hotter than your medium setting. If the sugar/gelatin mixture starts to boil up do not stir, pick up pan off of the heat and let it go back down, turn down your heat and place back on the burner. Make sure to keep an eye on it until you know it is stable. On my stove top I have numbers, and I usually keep my pan between 4-5.
  5. Once the 15 minutes is over gently pour the mixture into the bowl of a stand mixer*. Add the molasses and gingerbread spice. Using the whisk attachment start stirring the mixture. Because it is boiling hot liquid start at a low setting (2 on a KitchenAid) as to not splatter. Mix on slow for 3 minutes.
  6. After 3 minutes bring to a medium speed (4 on a KitchenAid). Mix at the medium speed for 2 minutes. During this time the mixture will have started to cool and start to become foamy and lighten in color.
  7. Now bring the mixture to a high speed (8 on a KitchenAid) and mix for 9 minutes. For a total mixing time of 14 minutes. During this time the mixture will considerably get lighter and fluffier. Your marshmallows will be ready to pour when you can dip your finger or spoon in and the marshmallow stays in place (doesn't drip down).
  8. Using a spatula gently spread the marshmallow into the buttered pan. Use the spatula to even out. Cover and let rest for 3 hours.
  9. Once rested, dust the top of the marshmallow and a clean working surface area with cornstarch. Gently spread cornstarch all over the uncovered areas of the marshmallows with your hands so its no longer sticky. Gently pull back sides to loosen. Flip pan with a bang down onto the clean surface, if greased properly the sheet of marshmallow should come out, if not gently peel it out onto the surface.
  10. Dust again with cornstarch. Use a pizza cutter, knife, or cookie cutter to make your marshmallows. If your cutting device starts to get too sticky rinse off with water, dry, and continue cutting. Once cut ensure each marshmallow is fully coated with the cornstarch to make sure they don't all stick together. Store in an airtight container at room temperature for up to a week.

Notes

*Alternatively you can use a hand mixer and a large bowl

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Nutrition Information:
Yield: 12 Serving Size: ~6 marshmallows
Amount Per Serving: Calories: 140 Total Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 36g Fiber: 0g Sugar: 36g Protein: 0g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more holiday season recipes like homemade gingerbread marshmallows? Check out my Cutout Sugar Cookies or my Chocolate Peppermint Crinkle Cookies

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

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