Saturday, 7 December 2013

Gingerbread marshmallows

Marshmallows are having a bit of a moment it seems to me. I recently designed a book - an entire book - on marshmallows, so naturally I had to try my hand at making some. I discovered a few things along the way...

1. Marshmallows are... STICKY. Incredibly gluey, bubblegum-like and liable to adhere to everything... the whisk, the spatulas, entire kitchen, you hair...

2. Marshmallows are... MESSY. See above. The first recipe I made was a triple layered chocolate concoction from aforementioned book. The recipe used every single bowl, spatula, tray... almost entire contents of kitchen.
3. Marshmallows are... a REVELATION. Homemade marshmallows that is. They are pillowy soft, tenderly sweet and completely addictive. I brought some to work and people could not stop raving about them and coming back for more.

Since making my first batch I have gone on to make marshmallows again and again - they really are fun to make and you can experiment with the flavours and coatings endlessly. I am sharing my own recipe for gingerbread marshmallows - 'tis the season after all - and have a feeling there will be more recipes in future!

Note: if you can't find golden syrup you can use all light corn syrup or liquid glucose (160g or 1/2 cup). Do not be tempted to get heavy handed with the rum - too much and the mallows will not set.

These would make a really nice edible gift...

Gingerbread marshmallows

2 packets powdered gelatine (about 3 tbsp)
120ml | 1/2 cup cold water
440g | 2 1/4 cups caster sugar
80g | 1/4 cup golden syrup
80g | 1/4 cup light corn syrup (or liquid glucose)
1 tbsp treacle or molasses (optional)
200ml | 3/4 cup water
1-2 tbsp dark rum (optional)

2 tsp ground cinnamon (use ground Cassia if you can find it - more aromatic)

1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Zest of half an orange (optional)
60g | 2.1 oz Green & Blacks Maya Gold chocolate, finely grated
5 tbsp icing sugar, 2 tbsp cornflour, 2 tbsp cocoa powder, 1 tsp ground cinnamon, sifted for coating

You will need

Sugar thermometer
Slightly deep tray or square cake pan, aprox. 30x20x5cm (12x8x2 in) oiled and lined with baking paper
Silicone spatula - wiped with oil
Cookie cutters (optional)


  1. Oil your pan or cake tin. Line with baking paper and oil again. Oil a silicone spatula.
  2. Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell or 'bloom'.
  3. Put the remaining water, sugar, corn syrup, golden syrup, treacle and rum in a medium deep saucepan. Clip on a sugar thermometer and bring to the boil. Keep boiling until it reaches 120C | 248F (firm ball stage).
  4. Meanwhile add the spices to the gelatine and whisk together at high speed.
  5. When sugar reaches the right temperature slowly add it to the gelatine - down the side of the mixing bowl - while whisking at slow speed initially and increasing to high speed once all syrup is added. Keep whisking for several minutes (can take up to 10-15 mins) until the mixture is thick, glossy and bubblegum-like.
  6. Stir in the orange zest and grated chocolate. Spoon the marshmallow into the prepared pan and spread evenly. Dust with the coating and leave to set at room temperature for 2 hours (or longer). (I used a small amount of marshmallow spread thinly of a second tray to create the small gingerbread mallows).
  7. Use a greased pizza wheel or a sharp knife to cut the marshmallows into cubes. Or use greased cookie cutters to create shapes. Toss them in the coating so that they are covered all over (otherwise they will dry out). Store in an airtight container for up to two weeks.

For the ultimate gingerbread latte or hot chocolate...

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  1. Love the little gingerbread men marshmallows, they look so cute! I had a go at making some of these recently from a different book and I was blown away by how good homemade marshmallows can be. I've never liked shop bought versions but I'm a convert to homemade now :)

  2. Ooh these are so exciting! I've been a bit nervous about the level of stickiness of home made marshmallows, but if I get round to trying them this recipe is the one I'll use.

  3. I never knew you could make marshmallows! They look lovely

  4. Have you ever had any luck with a vegetarian version? They're very expensive to buy but seem problematic to make, which may be why they're expensive but it could be that there is a fool proof recipe that isn't well known.

    1. I haven't but I know they need Carrageenan (sold a vegegel or vegetarian gelatine) - which is not that easy to source

  5. These look absolutely divine...I must invest in a sugar thermometer and be bold!

  6. Awesome flavor...
    I had to do these twice because the recipe was missing a step.
    "3. Put the sugar, corn syrup, golden syrup, treacle and rum in a medium deep saucepan".. AND remaining water.
    I have a marshmallow recipe I have used before with success so I used that the second time, but kept the flavor profile of the gingerbread. Really great mallows.

    1. Yikes! Thanks for pointing that out - I have updated the recipe. I am so sorry you had to make twice. I checked and double checked the recipe and yet still missed that!

  7. The dripping caramel from those cookies just made my heart stop!! I better eat another cookie to get my heart working again, great post!


  8. Stunning!! Thanks so much for linking up with #recipeoftheweek. I've Pinned and Tweeted this post and there's a new #recipeoftheweek live now - check out what's in the main showcase! ;)

  9. I'm intrigued by the idea of Gingerbread Marshmallows.