The Pioneer Woman Tasty Kitchen
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Gingerbread Cookie Marshmallows

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Level: Intermediate

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Description

Soft, fluffy marshmallows filled with real cookie crumbs make for the perfect seasonal treat!

Ingredients

  • 3-½ packages (1/4 Oz. Packets) Unflavored Gelatin
  • 1 cup Cold Water, Divided
  • 2 cups White Sugar (granulated Or Cane)
  • ½ cups Light Corn Syrup
  • ¼ teaspoons Salt
  • 1-½ teaspoon Ground Ginger (This Adds A Good Bit Of Spice, You Can Use Less To Taste)
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Cloves
  • 2  Large Egg Whites
  • 1 Tablespoon Vanilla Extract
  • 1 cup Finely Ground Gingersnap Cookie Crumbs (this Will Take About 27 Small Gingersnaps)
  • 1 cup Powdered Sugar, Divided, Plus A Little More For Dusting Pan

Preparation

Spray (or oil) bottom and sides of a 9×13 rectangular metal baking pan. Dust bottom and sides with some powdered sugar.

In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water, and let stand to soften while you make sugar mixture.

In a 3-quart heavy saucepan set over low heat, cook white sugar, corn syrup, remaining 1/2 cup cold water, and salt, stirring with a rubber spatula or wooden spoon until sugar is dissolved. Once sugar is dissolved, increase heat to medium and bring mixture to a boil. Allow to boil without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes (soft ball stage).

Remove from heat and pour over gelatin mixture. Whisk until gelatin is dissolved.

Using the whisk attachment, beat mixture on high speed until it is white, thick, and nearly tripled in volume, about 6 minutes. 3 minutes (halfway) in, add ground ginger, cinnamon, and cloves.

In a separate medium-sized bowl (I use my handheld mixer with the little whisk attachment, but regular beaters should work as well), beat egg whites until they just hold stiff peaks. Beat egg whites and vanilla extract into gelatin mixture until just combined, scraping down sides of bowl once. Add ground cookie crumbs and beat until just combined (you may want to scrape sides of bowl once).

Pour mixture into prepared pan and and sift 1/4 cup powdered sugar evenly over the top. Chill, uncovered, at least 3 hours until firm, or up to one day.

When ready to cut, run a thin knife around the edges of pan and invert pan onto a large cutting board (I actually just cut the shapes in the pan). Lifting up one corner of inverted pan, use your fingers to loosen marshmallow and ease onto cutting board.

Use a gingerbread-shaped cookie cutter (or whatever shape you desire—you can also use a large sharp knife, scissors, or pizza cutter) to cut marshmallows into gingerbread men. Be sure to spray cookie cutter (or whatever tool you’re using to cut with) with cooking spray as needed! If you cut out shapes, you will have leftover scraps—cut those into small squares (the more, the merrier!).

Sift remaining ¾ cup powdered sugar into a large container with lid; you may need to use 2 containers. (You might need to use a little bit more than the remaining ¾ cup powdered sugar, especially if you use two containers.)

Place marshmallows into container(s), cover with lid, and give a good shake to coat marshmallows with powdered sugar. Shake excess powdered sugar off marshmallows before removing from container.

Enjoy plain, with hot chocolate, or as decoration!

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