Homemade Gingerbread Marshmallows

[PrisonerOfHope]

Homemade Gingerbread Marshmallows


1/2 cup icing sugar (for dusting and coating)
1 cup granulated sugar
2 tbsp white or dark corn syrup
1/3 cup cold water AND 1/2 cup cold water
2 packages (1/4 oz each) unsweetened gelatin powder
2 egg whites
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
2 tsp molasses
1 tsp vanilla

In a small saucepan, sprinkle the two packages of gelatin over the 1/2 cup of cold water. All to sit (off heat) for 5 minutes.
When gelatin has softened, turn heat on to low and cook and stir until gelatin dissolves and the mixture becomes almost clear.
Set aside.

In a medium saucepan, combine the sugar, corn syrup and the 1/3 cup of water. Heat on medium/high, stirring continuously until the sugar is dissolved and the mixture is at a rolling boil.
Cook until the temperature of the syrup is at 260F (hard ball stage).
Remove from heat and pour the gelatin mixture into the pot containing the hot syrup. Stir together (carefully, as it will foam up).

Beat 2 egg whites at high speed until stiff peaks form, blend in pumpkin pie spice and ginger. While you continue to blend on high, pour in the hot syrup/gelatin mixture. Pour it in slowly, letting a thin stream of the syrup pour into the mixing bowl while you mix.
Continue to beat on high until mixture has doubled and is thick and glossy. Once the sides of the bowl no longer feel warm, blend in the molasses and vanilla.

Immediately spoon the mixture into an 8x8" pan that has been greased, lined with parchment and greased again.
Even out surface of marshmallows and sprinkle with a generous sprinkling of powdered sugar.
Allow to sit at room temperature for 2 hours or until completely set.
Remove from pan and cut into squares with a greased sharp knife.
Toss the pieces of marshmallow in a bowl containing the powdered sugar.
Shake off the excess and place on cookie sheet to dry for about an hour. Store in a container with a loose fitting lid at room temperature for up to seven days.

**NOTES*** Homemade marshmallows are very moist, after a day or so they will get sticky a bit and you may have to sprinkle additional powdered sugar on them. If you do package them to give to someone, package them no sooner than the day before to avoid them sticking to the bag. Sprinkle them with powdered sugar before putting them in the bags as well.