Joy the Baker

Bonkers Awesome Gingerbread Spiced Marshmallows

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Bonkers Awesome Gingersnapped Marshmallows

I’ve had a Beatles song stuck in my head for weeks.

Oooh, I get by with a little help with my friends / Mmm, I’m gonna try with a little help from my friends / Oh, I get high with a little help with my friends / Yes I get by with a little help with my friends.

I sing both the Ringo Starr and John Lennon parts, duh.

I feel like With A Little Help From My Friends song is SO appropriate these days.  My entire year has been a testament to hard work and great friendships. One of those soul-saving friendships this year has come from Matt Armendariz also known as Matt Bites.  Matt is a majorly talented food photographer and author of a cookbook called On A Stick.

Speaking of Matt…  Speaking of great friends… You best believe it’s time for a new Bonkers Awesome episode!  Oh, if you’re the binge-watcher type, check out ulive.com for more episodes!

After you watch the video we should probably talk about Matt’s tiny dog and my aggressive bangs, right?

Bonkers Awesome with Joy the Baker and Matt Bites

I’ve admired Matt’s (and his food-stylist husband Adam’s) food photography and styling skills for years.  YEARS!  Seriously. This was a total fan-girl moment for me.  It’s just totally beyond that I got to spend the day in their studio styling food and getting photography tips.

I want to share my fan-girl freak out with you. I also think we should make Gingerbread spiced Marshmallows, s’mores-style, dipped in chocolate and crumbled gingersnap cookies.  This is a good-time overload.  I’m not even sorry.

Bonkers Awesome Gingersnapped Marshmallows

Original photography shot with the Canon EOS 5D Mark III digital SLR. The filmmaker’s camera.

Let’s start by making the marshmallows!

For some reason, I always have to remind myself that marshmallows don’t involve beating egg whites until glossy white.  Nope.  No egg whites.  Just good, old-fashioned sugar, corn syrup, and powdered gelatin.

We traditionally use light corn syrup for marshmallows.  Since we’re adding a good dose of gingerbread spice to these special marshmallows, we’re also using dark corn syrup.  It will add just the right amount of depth to the sweetness.  Oh!  Speaking of spices, we’re talking about lots of ground ginger, cinnamon, freshly grated nutmeg, and a pinch of ground cloves.

Bonkers Awesome Gingersnapped Marshmallows

Marshmallows are really much easier than they might seem!  I promise.

Get yourself a candy thermometer and boil a bit of sugar.  Really the hardest part of making marshmallows is cleaning off the sticky whisk.

Bonkers Awesome Gingersnapped Marshmallows

Corn syrup, sugar, and water are boiled down to soft-ball stage.  That’s 240 degrees F.  The hot syrup mixture is then whipped with dissolved gelatin.  Whipped a ton.  Whipped well.  Eight whole minutes of whipping.  Then?  Marshmallows!

The gooey marshmallow matter is covered in powdered sugar and left to dry overnight.  Drying time is essential.  It makes the marshmallows sliceable.

Bonkers Awesome Gingersnapped Marshmallows

After a night of rest the marshmallows are pillow-y soft.  The insides have just a bit of golden color and they smell just like gingerbread spice.

Bonkers Awesome Gingersnapped Marshmallows

Now it’s time to make these marshmallows extra special.  Melted dark chocolate and crumbled gingersnap cookies!  We’re making these holiday marshmallows as close to summer s’mores as we can.  Just because.

Bonkers Awesome with Joy the Baker and Matt Bites

And while we munch on our marshmallow treats, we can daydream about Matt’s prop room.

Bonkers Awesome with Joy the Baker and Matt Bites

Normal.  Totally normal.

Bonkers Awesome Gingerbread Spiced Marshmallows

makes about 24 marshmallows

adapted from On A Stick

Print this Recipe!

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 F, 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 8 minutes.  Pour in the vanilla extract and spices and beat for another 2 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 4 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 1 week.

Reader Interactions

Comments

  1. Bhiravi

    I made these tonight! The marshmallow got so wonderfully fluffy in our mixer. These are resting on the counter overnight, then going to be rolled in a powdered sugar-cornstarch mix and boxed up for a couple weeks (if they last that long)! I’m skipping the chocolate dip & cookie crumble this time around, but the plan is to get some graham crackers and turn these into s’mores. Love the lightly spiced, caramel-y flavor— I licked some fluff off the spoon and it was delicious!

    Reply

  2. Barbara P

    Hi Joy,
    I decided to take the plunge and make these marshmallows with my daughter even though we were deep in the thickets of cookie making. A good digital thermometer helps. They came out amazingly tasty, though I had to let them dry and extra long time due to humidity. I will be making them again…once I replace my thermometer, which got knocked into the water – filled sink, along with the gooey dishes. Happy Holidays!

    Reply

  3. Jaime

    I just made my first batch of marshmallows ever, and aside from being hard to cut, they were pretty good! I’ll leave my next batch to dry over night and see if that helps.
    Do you have a marshmallow recipe that doesn’t use gelatin?

    Reply

  4. Annie

    The flavor of these was great! But mine came out more like marshmallow crème vs. marshmallows. I’ve made a lot of marshmallows. Not sure what went wrong. When I compare this recipe to my others it seems like it should have one more pack of gelatin. Is the gelatin amount correct?

    Reply

  6. Blanca Oliver

    Hi Joy!

    I don’t easily find corn syrup in Switzerland, where I live.

    Last time I was at a trade show with some of my American colleagues I asked one of them to bring me some light corn syrup, so I have that, but not the dark one. Could I possibly substitute dark for light and then change the normal sugar for brown sugar to compensate? Or should I substitute for honey instead like someone else suggested?

    Also, Swiss supermarkets are weird, so they have either gelatin leaves (Gold standard) or instant gelatin powder. Could I use the leaves?

    Thanks a million in advance for your help. I want to make these marshmallows!

    Blanca

    Reply

  8. Mary Ann

    Oh my gosh…his house, that studio, his dog, those marshmallows. I’m envious. Fun piece. Would love a vegetarian option for the gelatin. I have looked and looked for a vegan/veggie unflavored gelatin but cannot find one. Thanks for all the great work and posts!

    Reply

  11. Emma

    I was recently thinking about making marshmallows! Though after a disaster with some fudge i think I’ll leave the sugar thermometer alone for a while. The flavours sound divine! x

    Reply

  14. vesna

    hello! i would love to try this recipe but can’t get corn syrup in my country :( is it possible to substitute corn syrup with something? and if yes what do you recommend?

    thank you!

    Reply

  19. Desiree

    OMG stop it – that dog! Seriously want to snuggle it! Ahh!! On a more food related note… totally have marshmallows on my “to do” list… must try it soon!

    Reply

  20. Mimi

    oh….my…..goodness…….this is just amazing. I am so in awe of all that you do! Now I want to take more pictures…… I have tons of props – by accident. I collect old kitchen gadgets, they now have a purpose besides being pretty!

    Reply

  22. Phanie

    hi joy!

    we just finished making these! we have never made marshmallows before, we left ours well overnight and when we tried to get it out of the pan it was quiet stuck. managed to gently scrape it out without damage, but i was wondering what could have played a part in this? our home is a little warmer with the cold weather, not sure if it would be a temperature thing, or should we coat/line the pan in the future?

    other than that, DELICIOUS!

    xo

    phanie

    Reply

  26. Jayne

    That last picture is so cute. LOL! I wish I had a prop room too. My wonderland. I haven’t tried making marshmallows yet because I don’t have a strong mixer. But when I finally get one, this would be the first recipe I’d try!

    Reply

  34. Jennifer

    Amazing! I love this web series! I am dumbfounded by Proplandia. I enjoyed learning more about food photography. I would be walking on air if I ever had the opportunity to meet you and/or Matt.

    Reply

  38. Kylie

    Ahh you lucky girl! I’d admired Matt and Adam’s food photographs FOREVER. Much love to those guys and what an amazing opportunity. My heart was racing just looking at the camera pan that room. Holy moly. And these look amazeballs.

    Reply

  41. Alanna @ One Tough Cookie

    Aaahhh!!! I just went on a total binge and watched all your videos at once. They’re hilarious! Especially perfect as I’ve been home sick and was in need of something fun to watch! Also…those marshmallows look toooootally out of this world.

    Reply

  44. Patty

    I heart making marshmallows!
    Instead of buying dark corn syrup, could I just use light corn syrup, and replace a portion of it with molasses, since that’s typically in gingerbread?

    Reply

  45. Emily

    Ok here’s a weird question – what is the work surface that he’s photographing on? It looks gorgeous and I’m redesigning my kitchen…

    Reply

  50. Kezia

    Oh my, that prop room! *faints* And those marshmallows – I think it’s totally worth overcoming my fear of boiling sugar to make these. Sugar-induced bliss here I come!

    Reply

    • Nicollette

      Hi Jessica! I was wondering if you tried this recipe with the Agar Agar, and if so how did it turn out? I have been wanting to try agar agar instead of gelatin, but I have no idea how to measure it out in place of gelatin. Any tips?

      Reply

  54. Carla Elliott

    Oh goodness yes!! Can’t wait to pour hot sugar syrup into gelatine, cover the result in chocolate and roll in cookie crumbs. You have inspired me to get super creative. Thanks joy!!

    Reply

  55. Cassie

    I made gingerbread marshmallows last year to go with homemade hot chocolate, and they were super popular. I substituted honey and molasses for the corn syrup, and they turned out great. Mine were tiny, though — your big, chocolate-dipped marshmallows look awesome!

    Reply

  57. bec {daisy and the fox}

    Ahh your so lucky!! that prop room looked like heaaaven :)
    and recipe looks utterly awesome – a combo of all things good and totally christmas ready
    thanks for the recipe and good luck with the cook book! :D

    Reply

  59. Aimee Wimbush-Bourque

    I’m totally making these with my little sister when she shows up for Christmas. YUM!

    I’ve never met Matt, but he seems awesome!! I own On a Stick, too. It’s super fun.

    Love the bangs, and your jeans too.

    Reply

  61. Katie

    Was literally JUST about to send tweet you to ask if you had a favorite candy thermometer. I need to make 8 dozen of some sort of holiday treat to contribute to holiday treat bags for the volunteers at the library where I work, and I was contemplating being brave and trying to make marshmallows for the first time everrrrr. And then you post this. Fate, Joy, fate!

    Reply

  62. Mary

    Oh my goodness those marshmallows look amazing – fabulous Holiday flavors. Lovely post – that prop room also sent me into a swoon!
    Mary

    Reply

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