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Gingerbread Marshmallows for your hot chocolate!
Note: You’ll need a candy thermometer for this recipe.
1. Grease an 11×7-inch glass pan and sprinkle the bottom of the pan with 1 tablespoon of powdered sugar. Add the cold water into the bowl of a stand mixer. Sprinkle gelatin, ginger, cinnamon and cloves over the cold water and set aside.
2. In a large pot, heat granulated sugar, corn syrup, salt, water and molasses over low heat until the sugar dissolves stirring constantly. Place your candy thermometer inside the pot and turn up the heat so the sugar is boiling. Then cook without stirring for about 30 minutes to 240 F or until small amounts of the mixture can be dropped into a cup of cold water and will form a ball that holds its shape. At that point remove pan from heat.
3. Slowly pour the sugar mixture into the gelatin mixture and mix on low speed. Increase to the highest speed and beat for 8 to 10 minutes or until mixture is white and has tripled in volume. Watch the magic happen. It begin to look like fluff after a while. Pour it into the glass dish and let it stand uncovered for at least 8 hours.
4. Before cutting, place it in the refrigerator for an hour. This makes cutting easier. Sprinkle a cutting board with the other 1 tablespoon of powdered sugar, remove marshmallows from baking dish and turn onto the cutting board. Take a buttered knife and begin cutting into 1 inch squares or larger (I made mine bigger). Sprinkle with additional powdered sugar, dust off the excess, and place in an airtight container until ready to use.
Tis the season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!