Have you ever done something and even though it’s not a super big deal, you’re still really proud of it? That’s how I feel about these gingerbread and rum marshmallows. They were an idea in my head, and then they were sludge (my first attempt didn’t go well), and then I tried again and this time they were real marshmallows. And so I was proud because I did it. I made marshmallows! These are fluffy (bouncy even), delicious (amazingly delicious), and they melt perfectly into your hot chocolate. In short, you should consider turning my personal kitchen triumph into your personal kitchen triumph.
I got the idea of gingerbread marshmallows in part because they already exist and I wanted some for my very own. But also, I wanted to make them because gingerbread drinks are one of my favorite things ways to get into the holiday spirit. I love a gingerbread latte, so I wanted to bring that flavor home. Then I thought rum, because why the heck not? The holidays are about being celebratory so I thought adding a fun grown-ups only twist would be special and festive. And it is. But also there’s only two teaspoons of rum so, in truth, ain’t nobody getting tipsy off of these marshmallows. Substitute vanilla extract for rum if you really want to.
But I love these marshmallows because they are a decadent addition to hot chocolate, which is already a luxurious treat. And truly these marshmallows are the best! Here’s a bold statement: store bought ones are going to taste like junk in comparison. For reals. Homemade marshmallows are crazy fluffy and somehow magically creamy. Eaten plain straight from the bowl they smell like spicy rum and taste like sugar and warming ginger and cinnamon. In your cocoa they are melty, gooey, and add a subtle flavor to the chocolate.
As I told you already, I’m super proud of this recipe. And clearly, I can’t sing this recipes praises enough. But I should warn you, there are some logistics involved with this recipe because a lot of mixing needs to get done. A lot. The main marshmallow batter and egg whites both need to be furiously beaten at about the same time and that takes a lot of work.
You’re going to be in the best position if you have both a stand mixer and a hand mixer (because you can mix two things at once with little stress). Second best position is if you have a stand mixer and a whisk (because you can mix two things at once with some exhaustion caused to your arm). This second option is what I did. While the stand mixer was doing it’s thing on the main marshmallow batter I was working hard to beat egg whites. Then the next option is if you have a hand mixer and a whisk (this isn’t as good because you can’t work simultaneously unless you have as assistant and your arm will still be tired). And if you only have a whisk, don’t make this recipe your arm will fall off. Unless you’re super buff, then good for you, give it a try.
If you have the inclination, definitely give this a try over the holidays. It might be a fun thing to do with family. In the end you’ll have a tray full of soft, really bouncy marshmallows. Cut them up, and depending on the size you’ll have 70-90 marshmallows. Perfect for drinks, snacks, s’mores or gifts.
Messy level: I don’t want anyone to be disheartened by mess so I want to say this messy in a worthwhile way. You’ll need two bowls, a pan, a candy thermometer and beaters or a whisk. So a fair amount of dishes. The real mess comes from transferring the marshmallow batter from the bowl to the tray. Work fast to pour the batter and scrape it with a spatula into the pan. Once the batter starts to cool the marshmallow gets stringy and makes a huge mess. Don’t get greedy and you won’t be covered in marshmallow.
- Butter, for greasing
- About 1 cup powdered sugar mixed with ¼ teaspoon of ground ginger and ¼ teaspoon of ground cinnamon, divided
- 2 tablespoons plus 2½ teaspoons/32 grams unflavored gelatin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- sprinkle of nutmeg
- 1 cup/ 235 ml cold water, divided
- 2 cups/ 450 grams granulated sugar
- ½ cup/ 150 grams light corn syrup
- ¼ teaspoon salt
- 2 large egg whites
- 1 tablespoon spiced rum
- Use some butter to grease a 9x13" pan.
- Dust the bottom and sides of the pan with about ¼ cup of the powdered sugar/ginger/cinnamon mixture.
- In large bowl or in the bowl of the standing mixer, pour in the gelatin, ginger, cinnamon, and nutmeg. Pour ½ cup of the cold water over these ingredients and let stand.
- In a medium saucepan on low, heat the sugar, corn syrup, second ½ cup of cold water and salt. Stir occasionally until the sugar is dissolved.
- Once the sugar has dissolved, snap a candy thermometer on to your pan. Increase heat to medium and bring the mixture to a boil without stirring. Seriously, don't stir! Heat until a candy thermometer registers 240°F/115°C. This takes about 10-12 minutes.
- Remove pan from heat and quickly pour sugar mixture over gelatin mixture. Turn the hand or stand mixer on and stir until gelatin in dissolved.
- With mixer on high speed, beat the sugar mixture until white, thick, and nearly tripled in volume. This takes between 6-10 minutes.
- Meanwhile, put the egg whites in a medium bowl. Using clean beaters on an electric mixer, or using a whisk, beat the egg whites until they hold stiff peaks.
- Pour the egg whites and rum into the sugar-gelatin mixture. Lower the speed of your mixer and gently mix until the whites and rum are just incorporated.
- Pour mixture into baking pan. You can scrap the bowl a little bit with a silicon spatula, but don't get greedy it won't all come out and it can get very sticky.
- Sift ¼ cup powdered sugar mixture evenly over top.
- Chill marshmallow in the refrigerator, uncovered, until firm, for at least three hours, and up to one day.
- When the marshmallows are set, run a knife around edges of pan and invert pan onto a large cutting board. Use your fingers to loosen the marshmallow from the pan and onto the cutting board.
- Using a large knife or pizza cutter, cut the marshmallows into 1" cubes.
- Sift the remaining powdered’ sugar back into a large bowl or the now-empty baking pan. Roll the marshmallows around in the sugar so that all the sides are covered in sugar. This keeps them from sticking.
- Keep covered and eat within 1 week.
