Homemade Gingerbread Marshmallows (naturally sweetened)
Soft, fluffy, and perfectly spiced, these Healthy, Homemade Gingerbread Marshmallows are a fall/winter dream! Not only do they taste better than store-bought marshmallows, but they melt perfectly in your favorite fall beverage. They are SO easy to make, require minimal ingredients, and are loved by kids and adults alike. No corn syrup, dairy, or funky ingredients are involved. This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer!
Ingredients
- 3 tbsp grass-fed gelatin
- 1 cup water
- 3/4 cup + 2 tbsp maple syrup or honey
- 2 tbsp molasses *optional, can add more maple/honey
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 3/4 tsp ground ginger powder
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
Instructions
- Line an 8x8 baking dish or loaf pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! If you want the marshmallows to be coated in a little spice, sprinkle a little over the parchment paper!
- Bloom the Gelatin: In the bowl of your stand mixer, combine the gelatin, spices, and vanilla with ½ cup of cold water. Let it sit for 5–10 minutes while you prepare the syrup.
- Make the Syrup: In a small saucepan, combine maple syrup (or honey), molasses (if using), and ¼ cup water. Heat over medium heat until it reaches a gentle boil (around 240°F if using a thermometer). I do recommend using one, however after 10 minutes of boiling it should be good to go!
- Whip it Up: Slowly pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and whip for 8–10 minutes until the mixture becomes thick and glossy. Be careful not to over-beat as they'll firm up and be hard to pour into your pan.
- Set the Marshmallows: Pour the mixture into a parchment-lined 8×8-inch pan or loaf pan. Smooth the top with a spatula. Let it set at room temperature for 2-3 hours or you can pop them into the fridge for an hour or so.
- Cut and Coat: Once firm, remove from the pan and cut into squares. I actually like to use kitchen scissors to cut them (so much easier!). Lightly dust with monk fruit powdered sugar, arrowroot powder, or a mix of cinnamon and cocoa powder to prevent sticking.