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?
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.
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.
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.
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.
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.
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.
And while we munch on our marshmallow treats, we can daydream about Matt’s prop room.
Normal. Totally normal.
Bonkers Awesome Gingerbread Spiced Marshmallows
makes about 24 marshmallows
adapted 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!
67 Responses
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!
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!
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?
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?
I love it,
Great photos..
https://www.fooduristik.com/
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
getting buzzed just looking at it
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!
Best post ever~ great partnership….
Hi Joy! I made these marshmallows and took them as a dessert for our Christmas meal. I had never made marshmallows before and was worried about how they would turn out, but they were a huge success! I posted photos on my blog: https://lambaround.blogspot.com/2013/12/merry-xmas-from-lambaround.html. Thank you for sharing such a yummy recipe. :)
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
Think I could double this recipe without the kitchenaid overflowing??
These look incredible! I am so beyond jealous you got to enter that prop room. Such a dream!
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!
Joy, you are the most awesome. I love reading your blog, but I especially love your bangs!
I really enjoyed watching that video Joy! Looks like you had a blast..!!
http://www.seppysmontreal.com
Seriously?? That’s his own freaking prop room? Beyond jel. Can’t wait to try the marshmalloes
Oh my lands. love this post! What amazing photography!
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!
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!
OMG those Marshmallow are dreamy! I just show them to my mum and we can’t wait to cook them!
Matt’s photography it’s really amazing and he seems so nice!! :)
https://justsem.wordpress.com/
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
i’m so sorry your marshmallows stuck! the pan should definitely be coated in butter or cooking spray and coated with powdered sugar before placing them in the pan. was that the problem?
that must have been it! great! my girlfriend is going to make them too so i will pass that onto her. THANKS xoxo
love the recipe, love the video, love you! joy you are amazing!
I think it is only healthy to have a Beatles’ song stuck in your mind every once in a while. These marshamellows look delightful!
Why have I never made marshmallows? These look so good I’m going to give them a try!
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!
I just watched every back-to-back and loved them. I can’t wait for more!
I have been wanting to make marshmallows forever. Yours look so yummy! And very nice photos too :) Wish I had that equipment for my very amateur food photos.
these look great Joy (: I love the video series too!
Wow…I’m a Matt fan, I have his food photography book and reference it all the time. And you look so cute!!! Look forward to seeing more Bonkers videos, Cheers~
Aggressive Bangs. Sounds like a band name to me.
totally should be!
yum!
I’ve never made marshmallows before. seriously, I really need to get on this.
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.
that prop room is Bonkers Awesome…
O those sound and look absolutely delicious!
Omg this prop room is to die for :o and those marshmallows look amazing ;)
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.
Crazy amazing! We hope to make our own marshmallows soon!
Than you for all that you do!
Pinned!
K-
I am totally making these ASAP! Marshmallows have been on my “to-make” list for much too long and I am finally going to break that streak!
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.
Love the video! I have an Etsy shop and am always searching for better ways to photograph my products. Thanks for the tips (and the delicious recipe).
OH MY GOSH! THAT PROP ROOM!
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?
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…
You are my hero, Joy. And I want those marshmallows.
Yummy!
Great post Joy! I especially loved the video. Oh how I wish I had room to collect props too.
looks great, I love it
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!
Marshmallows dipped in chocolate = epic
i need these marshmallows in my life! i’m going to try this recipe with agar agar powder instead of gelatin. they look incredibly fluffy and delicious! (ps: awesome video AND bangs!)
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?
Wow! What a prop room! Those marshmallows look fantastic–great holiday treat!
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!!
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!
What camera did you and Matt use for this photo shoot?
Matt used a Canon 5d Mark III.
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
Oh Joy that’s fun.
I LOVE Matt!
Lucky you!
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.
Prop land is a freaking DREAM!! Super excited about this series joy! This first video is awesome!
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!
Oh my goodness those marshmallows look amazing – fabulous Holiday flavors. Lovely post – that prop room also sent me into a swoon!
Mary