I doctored up two recipes and came up with my own. These are super gingery spiced, but I think in the future I may try to get some molasses into the marshmallows, to give it that real authentic gingerbread flavor. Not that there's anything wrong with these -- they have a pop of ginger, cinnamon, and nutmeg (I left out cloves. I hate cloves. But I put them in the recipe below because if you love cloves, or want that real gingerbread flavor, I most definitely won't hold it against you!).
I keep getting the fluffiest marshmallows with this (base) recipe, and end up cutting them into squares that are over 2" cubes, so when it came to these gingerbread marshmallows, and the fact that I wanted to cut them with a cookie cutter (shaped marshmallows -- could I get any cuter?!), I ended up using a larger pan to get flatter marshmallows -- and they were STILL fluffy. But the final product is so cute!
adapted from this recipe, and my go-to marshmallow recipe
For the Marshmallows:
1 cup water, divided
3 Tbsp + 1 1/2 tsp unflavored powdered gelatin (3 x 1/4 oz envelopes)
2 cups granulated white sugar
1/2 cup dark corn syrup
1/2 tsp fine salt
2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg (in a pinch, pre-ground works, which is what I used)
pinch of cloves (I left these out, but for the real gingerbread flavor, I'd use them)
For the coating:
3/4 cup powdered sugar
1/2 cup corn starch
Spray a 9 x 13 inch baking pan, and line the bottom with parchment paper.
In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of water and sprinkle the gelatin on top.
In a medium sauce pain over high heat, stir together the sugar, corn syrup, salt, and remaining 1/2 cup of water.
Stir until sugar dissolves and mixture begins to boil.
Stop stirring once the mixture comes to a rolling boil.
Continue boiling for 1 minute.
Remove from the heat.
CAREFULLY pour the hot mixture into a 2-cup glass measuring cup.
Turn the mixer to low and mix he gelatin a bit to loosen it.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.
Turn the mixture to high and whip the mixture for 2 minutes.
Then, add the dry spices.
Continue whipping until almost tripled in size, about 8-10 more minutes.
If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter from overflowing as it grown.
Stop the mixer, add the vanilla, and then whip briefly to combine.
Transfer the mixture to the prepared baking pan.
Use a spatula or bench scraper to spread the marshmallow evenly into the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.
Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, spayed side down.
Using your fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.
Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.
When ready to cut the marshmallows, mix the coating ingredients in a bowl.
When the marshmallows are ready, grab the edges of the parchment and life the marshmallow from the pan.
Remove the plastic wrap from the top.
Take a small handful of coating mixture and spread over the top of the marshmallow slab.
Using a pizza cutter or large knife, cut the slab into 1 x 1 inch squares, or use a small cookie cutter.
Roll each cut marshmallow into the coating mixture.
Lay them on a baking sheet to dry slightly before packaging them up (about 30-45 minutes)