Food

Gingerbread Marshmallows

For a few years, I have wanted to make fun treats to put in coffee during Christmas. Well this year it finally happened!
I had been collecting ideas on Pinterest, and decided on this one from Kraft to make Gingerbread Marshmallows.
20131230-175510.jpg
Here’s the Recipe from Kraft, we didn’t make any substitutions:

Gingerbread Marshmallows

Ingredients
Butter for greasing
1/3 Cup powdered sugar
2 1/2 Tablespoons unflavored gelatin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 Cup cold water
1 1/2 Cups granulated sugar
1 Cup corn syrup
1/ teaspoon salt
1/4 Cup water
1/4 Cup molasses

Directions
Generously grease bottom and sides of 11×7-inch (2-quart) glass baking dish with butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin, ginger, cinnamon and cloves over 1/2 cup cold water to soften; set aside.

In 2-quart saucepan, heat granulated sugar, corn syrup, salt, 1/4 cup water and the molasses over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.

Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.

Sprinkle cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dip bottom and sides of each marshmallow in bowl of powdered sugar; shake off excess sugar but leave a light coating. Store in airtight container at room temperature up to 3 weeks.

Neither boyfriend nor I had ever made a candy from scratch and we love cooking and creating together, so this was quite the experience for us.
Here’s our photos:

Mixing the hot syrup into the gelatin:20131230-181937.jpg Mixture after a night resting:20131230-181944.jpg Cutting them up:20131230-181952.jpg Dipping in more sugar: 20131230-182000.jpg
Our lessons learned and tips to you:
When you ‘cook for 30 minutes’ please make sure you bring the mixture to a simmer or it will burn and make a mess to clean up. We did this the first time trying, and it doesn’t smell yummy. If you do burn the candy: pour boiling hot water onto the hardened mess and let it melt off. This makes cleaning up easy, since it’s bringing the syrup back into liquid form. The second time we tried: I brought the heat down to medium-low, and kept an eye on it.
We don’t have a countertop mixer, so our hand mixer was put to work. It worked just fine, as long as you have the arm strength (which I do!). I learned that our large plastic mixing bowl has the perfect lip to let the hand mixer ‘stand’ on when the beaters are working, makes arm work less.
We (re: boyfriend) didn’t cut them correctly (he didn’t read the full directions, just the ‘cut’ portion) and ended up with 64, but they were BIG and definitely shared them with the families.
You have to put them in HOT liquids to get them to melt into a fun layer on your drinks. I put one in my dad’s drink right after he put in his brandy splash to his coffee, so it was fun watching him try to coax the marshmallow to melt faster so he could enjoy his drink.

They were quite delicious!

Have you ever made dessert or candy from scratch?
What kitchen creation went bad?

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