One of my favorite things about baking is eating the batter. Any other batter lovers out there? I remember discovering the absolute beauty of mixing sugar and butter together at a very young age, my poor mother had quite the time trying to keep my fingers out of the mixer. I’m still a sucker for it. Not many batters get better than the sugar butter stage, but molasses gingersnap batter is my downfall. That batter is so good. Sweet, spicy, depth of flavor – and these marshmallows taste just like that batter. It’s amazing.
If you like molasses and ginger, you will LOVE these marshmallows. You can leave out the molasses if you don’t like that, I won’t judge, just give it to me so I can have more. You can also adjust the amount of ginger that you put in. I found this mix to be on the spicy side, which I thought was delightful, but some might find it overpowering. If you’re sensitive to spice, you can cut the ginger down to 1/2 tbsp or 1 tsp and just add a little more cinnamon (if desired).
Molasses Ginger Spice Marshmallows
- 2.5 tbsp gelatin
- 1 cup cold water, separated into halves
- 1 1/2 cups sugar
- 1/2 cup maple syrup
- 1 tbsp black strap molasses (optional)
- 1/2 tsp salt
- 2 tbsp Ginger Spice mix
- 2 tbsp powdered sugar
- 2 tbsp arrowroot starch
Ginger spice mix
– 1 tbsp ground cinnamon
– 1 tbsp ground ginger
– 1 tsp ground allspice
– 1 tsp ground nutmeg
– 1 tsp ground cloves
– 1/4 tsp cardamon
- In the bowl of a mixer fitted with a whisk attachment, add 1/2 cup cold water. Sprinkle the gelatin on top and whisk it together. Let it sit to “bloom” while you prepare the sugar mixture. This allows the gelatin to start dissolving and avoids clumping in your precious marshmallows. It will look like thick applesauce after sitting for a few minutes.
- While the gelatin is blooming, combine the sugar, maple syrup, molasses and remaining 1/2 cup of water in a saucepan on the stove. Heat it over medium heat and stir until it dissolves. Add your candy thermometer and let it continue to cook on the stove until it reaches 235-240 degrees (soft ball stage). This will take about 10 minutes. Leave it alone and don’t stir it once it’s dissolved.
- When it reaches 235-240 degrees, immediately remove it from the heat. Slowly pour the sugar mixture down the side of the mixing bowl (so it doesn’t splatter) with the mixer on low to combine it with the bloomed gelatin. Once all the sugar mixture is added and incorporated with the gelatin, carefully turn the mixer up to high speed. Your sugary goodness will triple in volume over the next 10 minutes.
- While the marshmallows are fluffing into magical clouds, take a 13×9 pyrex and line it with parchment paper.
- Mix the arrowroot, powdered sugar and 1 tbsp of ginger spice mix together.
- In the last minute of whipping, add in the vanilla, salt, and 1 tbsp ginger spice mix and allow that to incorporate.
- The marshmallow is ready once the mixer bowl has cooled down to only slightly warm and has medium soft peaks – the peaks shouldn’t be too hard, but should still hold their shape for a moment before sagging. Working quickly, use a silicone spatula to pour the mixture into the parchment lined pyrex and push it up to the sides and smooth out the top. Sprinkle some of the arrowroot/sugar mixture on the top, but leave most of it for later to coat the marshmallows when you cut them up.
- Let cool for 6-8 hours. This is crucial, you need to allow the marshmallows to set, otherwise they will have too much moisture in them.
- When they’re done cooling, get a sharp knife and slice them into squares (or whatever shape you’d like, you can even use metal cookie cutters to cut out shapes). Toss the cut marshmallows in the reserved arrowroot/sugar mixture and enjoy! Store in an airtight container.
Note: I’ve found that sometimes I need to leave the marshmallows sitting out for a few hours after I cut them to allow the edges to dry out. If you notice that they are soaking up the powdered mix and are still damp, simply lay them out on a cookie sheet and leave out for a few hours and then toss with a little more powdered mix. You want to make sure they are completely dry on the outside otherwise the moisture will mess with their texture, create a sticky mess, and make them go bad faster. It’s an easy fix though.