Gingerbread and Rum Marshmallows
 
Prep time
Cook time
Total time
 
Serves: 70-90
Ingredients
  • Butter, for greasing
  • About 1 cup powdered sugar mixed with ¼ teaspoon of ground ginger and ¼ teaspoon of ground cinnamon, divided
  • 2 tablespoons plus 2½ teaspoons/32 grams unflavored gelatin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • sprinkle of nutmeg
  • 1 cup/ 235 ml cold water, divided
  • 2 cups/ 450 grams granulated sugar
  • ½ cup/ 150 grams light corn syrup
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 tablespoon spiced rum
Instructions
  1. Use some butter to grease a 9x13" pan.
  2. Dust the bottom and sides of the pan with about ¼ cup of the powdered sugar/ginger/cinnamon mixture.
  3. In large bowl or in the bowl of the standing mixer, pour in the gelatin, ginger, cinnamon, and nutmeg. Pour ½ cup of the cold water over these ingredients and let stand.
  4. In a medium saucepan on low, heat the sugar, corn syrup, second ½ cup of cold water and salt. Stir occasionally until the sugar is dissolved.
  5. Once the sugar has dissolved, snap a candy thermometer on to your pan. Increase heat to medium and bring the mixture to a boil without stirring. Seriously, don't stir! Heat until a candy thermometer registers 240°F/115°C. This takes about 10-12 minutes.
  6. Remove pan from heat and quickly pour sugar mixture over gelatin mixture. Turn the hand or stand mixer on and stir until gelatin in dissolved.
  7. With mixer on high speed, beat the sugar mixture until white, thick, and nearly tripled in volume. This takes between 6-10 minutes.
  8. Meanwhile, put the egg whites in a medium bowl. Using clean beaters on an electric mixer, or using a whisk, beat the egg whites until they hold stiff peaks.
  9. Pour the egg whites and rum into the sugar-gelatin mixture. Lower the speed of your mixer and gently mix until the whites and rum are just incorporated.
  10. Pour mixture into baking pan. You can scrap the bowl a little bit with a silicon spatula, but don't get greedy it won't all come out and it can get very sticky.
  11. Sift ¼ cup powdered sugar mixture evenly over top.
  12. Chill marshmallow in the refrigerator, uncovered, until firm, for at least three hours, and up to one day.
  13. When the marshmallows are set, run a knife around edges of pan and invert pan onto a large cutting board. Use your fingers to loosen the marshmallow from the pan and onto the cutting board.
  14. Using a large knife or pizza cutter, cut the marshmallows into 1" cubes.
  15. Sift the remaining powdered’ sugar back into a large bowl or the now-empty baking pan. Roll the marshmallows around in the sugar so that all the sides are covered in sugar. This keeps them from sticking.
  16. Keep covered and eat within 1 week.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/12/21/gingerbread-and-rum-marshmallows/