Spiced Marshmallows
Transform your homemade treat game with these delightfully fluffy Spiced Marshmallows, a perfect twist on the classic confection! Infused with warm spices like cinnamon, nutmeg, and ginger, these marshmallows bring a cozy, aromatic depth that makes them an instant favorite for fall and holiday gatherings. The recipe combines a simple homemade marshmallow base with a hint of vanilla and a soft, pillowy texture, achieved through whipping gelatin and a precision-cooked sugar syrup. These sweet treats are a must-have for stirring into hot cocoa, serving as a topping for seasonal desserts, or enjoying straight out of the jar. With straightforward instructions and pantry staples, these festive marshmallows are easy to make and store, making them the perfect homemade indulgence or gift.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Granulated sugar
- 2/3 cup Light corn syrup
- 3/4 cup Water (divided)
- 3 packets Unflavored powdered gelatin
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Salt
- 1/2 cup Confectioners' sugar (for dusting)
- 1/4 cup Cornstarch (for dusting)
Directions
Step 1
Prepare a 9x13-inch baking dish by lightly greasing it with nonstick spray or vegetable oil. Mix confectioners' sugar and cornstarch in a small bowl, then sift a light coating over the greased pan. Save the remaining mixture for later.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, pour 1/2 cup of water. Sprinkle the gelatin over the water and let it bloom (absorb the water and soften) for about 10 minutes.
Step 3
In a medium saucepan, combine the granulated sugar, light corn syrup, 1/4 cup of remaining water, and salt. Heat over medium-high, stirring until the sugar dissolves. Attach a candy thermometer to the pan and allow the mixture to boil without stirring until it reaches 240°F (soft-ball stage). This should take 8–10 minutes.
Step 4
Once the syrup reaches 240°F, immediately remove it from the heat. With the mixer on low speed, slowly pour the hot syrup into the bloomed gelatin. Be careful, as the mixture will be extremely hot.
Step 5
Increase the mixer speed to high and whip for 8–10 minutes until the mixture is thick, fluffy, and lukewarm. Add the vanilla extract, cinnamon, nutmeg, and ginger in the last minute of whipping to evenly incorporate.
Step 6
Quickly pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased spatula or oiled hands. Sift a generous layer of the confectioners' sugar and cornstarch mixture over the top.
Step 7
Allow the marshmallows to set for at least 6 hours, preferably overnight, at room temperature.
Step 8
Once set, turn the marshmallows out onto a cutting board. Use a sharp knife or pizza cutter greased with nonstick spray to cut the marshmallows into 1-inch squares. Toss the cut marshmallows in the remaining confectioners' sugar and cornstarch mixture to prevent sticking.
Step 9
Store the marshmallows in an airtight container at room temperature for up to 2 weeks. Enjoy them in hot beverages, desserts, or on their own!
Nutrition Facts
| Serving size | (869.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2458.3 |
| Total Fat 0.5g | 0% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 653.4mg | 0% |
| Total Carbohydrate 613.7g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 582.1g | |
| Protein 18.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 30.2mg | 0% |
| Iron 0.3mg | 0% |
| Potassium 39.5mg | 0% |
Source of Calories