Gingerbread Marshmallow | Jules Cavanagh

Ingredients

• 3 tablespoons gelatin powder
• ½ cup cold water
• 1 ½ cups white sugar
• ¾ cup glucose syrup
• 2 tablespoons molasses
• ¼ cup honey
• ½ cup water
• 1 tablespoon vanilla extract

Gingerbread spice mix

• 2 ½ teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves

Powder coating

• ½ cup icing sugar
• ¼ cup cornflour
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

Method

1. Mix the gelatin and cold water together in a stainless steel bowl, pop aside.
2. Oil a 20cm x 30cm rectangle baking dish and line with baking paper.
3. In a medium-sized pot add the sugar, glucose, molasses, honey and the second serving of water.
4. Using a candy thermometer, heat the sugar syrup to 120 degrees (250F) then remove from the heat.
5. Pour the hot sugar syrup into the KitchenAid mixer bowl, allow to cool for about 10 minutes until the thermometer reads 100 degrees (210F).
6. While the syrup is cooling, melt the gelatin mixture over a hot water bath, giving it a mix.
7. Once the syrup reaches 100 degrees (210F), add in the melted gelatin.
8. Using the whisk attachment, mix until combined on the highest until very light.
9. After about 6 minutes of beating and the marshmallow forms soft peaks, add in the vanilla extract and gingerbread spice mix until well combined.
10. Using an oiled silicone spatula, spread the mixture evenly into the prepared oil baking dish.
11. Allow the marshmallow to set on the bench with a tea towel covering for at least 2 hours.
12. Stir together the coating mix.
13. Cut the marshmallow into small cubes using an oiled large knife.
14. Coat each marshmallow piece in the spiced coating.
15. Store in an airtight container up to a week or two.