You know what happens when you set out to make all kinds of ambitious, delicious, adorable little Christmas treats to send out to everyone, and all but one of them completely fails?
You remake them.
What do you do if you’re REALLY busy with school and life in general and don’t have the time to remake them for another couple of weeks?
You remake them when you finally have some time and send them out as “screw your New Year’s diet” treats! (For all intents and purposes, you readers are encouraged to also think of these as Ideas for Next Year.)
First up: the one thing that did turn out right, one of the only truly foolproof things that comes out of my kitchen. Marshmallows!
From the shape you can probably guess what flavor they are. Yeah, gingerbread!!
I actually ended up making these, realized they were thinner than I originally planned on so they would NOT work as giant fluffy cubes, and had to go all the way to NY Cake & Bake like three days later for their tiniest gingerbread man cutter. Somehow I restrained myself from buying anything else while I was there.
I was originally just going to put a pinch of this spice, an eighth of a teaspoon of that spice…but then I decided that I also wanted to be able to roll the marshmallows in a blend of spices and powdered sugar instead of just straight up sugar, to maximize their spicy taste, so I made my own gingerbread spice blend. I have plenty left over for anytime I want gingerbread flavor – it would make a great addition to hot cocoa, cookies, coffee even. It would also make a nifty gift for anyone who is interested in baking but doesn’t really have a giant collection of odd spices and such like I do.
- 1/2 oz. powdered gelatin
- 1/2 cup cold water
- 2 cups sugar
- 1/3 cup + 2 Tbsp light corn syrup
- 1 Tbsp + 1 tsp molasses
- 1/4 cup water
- 1/4 tsp salt
- 2 tsp gingerbread spice blend (formula to follow), plus more for coating
- Powdered sugar
In the bowl of a stand mixer, bloom the gelatin in the cold water for 5 minutes. Place the sugar, corn syrup, molasses and water in a saucepan and cook over high heat until it comes to a rolling boil. Pour over the gelatin and beat with the paddle attachment on high (you can start at a lower speed if it’s really splattery at first but once it starts to fluff up turn it way up) for 8-10 minutes, until white and fluffy but not too stiff. While it beats, line a rectangular casserole dish or a smallish sheet pan with greased plastic wrap. Also grease a spatula. Beat in the salt and spice blend. Use the greased spatula to move the marshmallow blob to the chosen greased, lined receptacle and smooth out the top as much as you can. Cover with another piece of greased plastic wrap and let set for at least 3 hours. Once completely set, prepare a shallow bowl or pan of powdered sugar/gingerbread spice mixture (about 1/2 Tbsp spice for every cup of powdered sugar). Coat whatever tool you are using to cut the marshmallows (knife, scissors, cookie cutter) in the sugar mixture and toss every cut piece thoroughly in the spiced sugar. Keeps well in an airtight container or bag for 1-2 months.
Gingerbread Spice Blend
- 2 parts ground cinnamon
- 2 parts ground ginger
- 1 part ground nutmeg (I used freshly grated)
- 1 part ground cloves
- 1 part ground allspice (I crushed whole berries in a mortar & pestle)
In my case, I just had a “part” equal a Tablespoon. You could increase this as much as you wanted, but I wouldn’t decrease it by more than half, just so you have enough to coat the marshmallows.
These are adorable and spicy-delicious. I wish everything else had come out so effortlessly adorable but that’s what this weekend is for (well, this weekend is REALLY for finishing a big school project, but it’s also for re-making things I’m still pissed about screwing up in the first place).