Gingerbread Marshmallows

aaa-gingerbread marshmallows

Ok, so I feel as though I need to make a confession…I may have a little problem you guys! I can’t stop making marshmallows!! I want to make them in every flavor and cover the earth with them, Lol! I recently created some pumpkin pie marshmallows for fall and knew that if I tweaked the recipe a wee bit, I could easily make them into gingerbread marshmallows. I have been putting them on literally everything and I don’t know if I will be stopping any time soon. My husband and I have been having some interesting conversations over marshmallows, like “did you have 2 more than me?” and “are you SURE that you divided those up evenly??” We have serious conversations about food in this house, hahaha!

aaa-gingerbread marshmallows bowl 2

Marshmallows are really not that hard to make, I think that’s why I can’t stop making them, plus they’re fun to eat and when supplies are low, the morale in this household just isn’t quite the same, wink wink! I use a good quality pasture-raised gelatin to make them, I love this brand because I find it it dissolves easier than most. And even though this is considered a treat because of the sugar, I still have a good feeling knowing that I’m getting my gelatin in for the day!

aaa-gingerbread chocolate covered marshmallows

This particular flavor is amazing for the holidays, I almost named them holiday marshmallows, because they have all those yummy warm spices that evoke memories of Christmas lights, opening presents around the tree and being with the ones you love. And if you put them in a mug filled with hot chocolate, it feels like a hug in a cup, no joke 😉 You can even dip them in melted chocolate to make them even more special! But if you REALLY want to take it to the next level, you can make a batch of my Gingersnap Cookies and make some delicious holiday s’mores. I’ve been having way too much fun making these s’mores with my kitchen torch (early Christmas present from my husband) I have directions for both the chocolate dipped marshmallows and the s’mores below, I got your back! If you try either of these, get ready to have your mind blown! Consider this my Christmas present to you! Merry Christmas! 😉

aaa-iced gingersnap smore hand

Gingerbread Marshmallows

Ingredients

    Marshmallows:
  • 1 cup filtered water
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 3 tablespoons Grass-fed/Pasture-raised Gelatin
  • 3/4 teaspoon Gingerbread Spice Mix (see below to make your own)
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon vanilla powder (can sub vanilla extract)
  • Pinch of sea salt
  • 1 tablespoon arrowroot powder for dusting before cutting
  • 1 tablespoon arrowroot power mixed with 1/2 teaspoon Gingerbread spice for dusting after cutting
    Gingerbread Spice Mix:
  • 3 tablespoons ground ginger
  • 3 tablespoons ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • (place in a jar with a lid and shake to mix)

Instructions

  1. Line an 8x8 pan with parchment. Grease pan and lightly dust with arrowroot powder. Set aside.
  2. In your stand mixer, add 3/4 cup of filtered water (reserve the remaining 1/4 cup for later) and 3 Tbsp of Vital Proteins gelatin. Mix together and set aside to set up while you prepare the other ingredients on the stove top.
  3. In a pot combine remaining 1/4 cup filtered water, maple syrup, honey, gingerbread spice, vanilla powder, lemon juice and sea salt. Bring mixture to a boil over med-high heat. Keep an eye on it as it will get foamy and can boil over easily. Boil for about 10-15 mins. You can use a candy thermometer to be more precise. Boil until it reaches 240 degrees (soft ball)
  4. Using your stand mixer and whisk attachment (A hand mixer is fine, just takes a bit longer) turn mixer on medium-low speed. Slowly pour the boiled mixture into the gelatin mixture on the side of the bowl. When done incorporating, Turn mixer up to the highest speed and mix for approximately five minutes. After five minutes stop the mixer and check the consistency. If the mixture is cool to the touch, light and fluffy and falls off the whisk slowly, it's ready.
  5. Quickly pour mixture into your lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
  6. Cover dish and let marshmallows firm up in the fridge or on your counter. Takes about 3-4 hours.
  7. When marshmallows are firm, use a knife and slice into small squares. Take your arrowroot & Gingerbread spice mixture and lightly toss marshmallow squares in a large bowl. Make sure to coat all sides. Shake off any excess and enjoy right away, or store in an air tight container for a day or freeze for later use.

Notes

-For Chocolate Covered Marshmallows: In a shallow bowl, melt a large chocolate bar (we like Coconut Secret's Peruvian Crunch) or use my recipe for homemade chocolate Here (minus the strawberries). Dip marshmallows in melted chocolate and place in the fridge to harden up.

-For Holiday Gingerbread S'mores: Make a batch of my Iced Gingersnap cookies Melt a large chocolate bar (we like Coconut Secret's Peruvian Crunch) place in a shallow bowl, dip bottoms of cookies in melted chocolate, lay them chocolate side up on a plate or baking sheet and place in the fridge to cool. Roast marshmallows (I use a kitchen torch) and place them between 2 cookies. Enjoy!

http://www.paleopaparazzi.com/2015/12/gingerbread-marshmallows/

aaa-gingerbread marshmallows in hot chocolate

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