Photo: Courtesy of Joy The Baker.
Bonkers Awesome Gingerbread Spiced Marshmallowsmakes about 24 marshmallowsadapted from On A Stick
For the Marshmallows:
1 cup cold water, divided
2 1/4-ounce packages unflavored gelatin
2 cups sugar
2/3 cup dark corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 cup powdered sugar, for coating the pan and topping the marshmallows
For the Topping:
8 ounces 60% dark chocolate
1/3 cup finely crumbled gingersnap cookie crumbs
To make the marshmallows, Spray an 8×8-inch baking pan with non-stick cooking spray and coat with the powdered sugar. Set aside.
Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Pour the two gelatin packs over the cold water and let sit for about 10 minutes.
In a medium saucepan over medium heat, bring sugar, dark corn syrup, salt and the remaining cold water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot, hot, hot!
When the sugar is heated to 240 degrees, turn the mixer with the gelatin and water on low speed. Carefully stream the hot sugar mixture into the bowl as the whisk moves. Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed, about eight minutes. Pour in the vanilla extract and spices and beat for another two minutes.
Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking. Top marshmallow with powdered sugar and let set and rest for at least four hours, or overnight.
When set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar. Use a pizza cutter, coated with non-stick cooking spray to slice marshmallows. Coat the knife blade in a bit of powdered sugar if it begins to stick to the marshmallows during slicing. Melt chocolate over a double boiler. Dip one side of each marshmallow in dark chocolate. Sprinkle liberally with gingersnap crumbs and allow to cool until set. Wrap individually and store at room temperature. Marshmallows are best, well-wrapped, for up to one week.