Gingerbread Marshmallows – Light and fluffy homemade marshmallows with gingerbread cookie flavors! Easy to make and perfect for Christmas!
Have you ever tried making homemade marshmallows before? This was my first time and they turned out amazing. These marshmallows were perfectly light and fluffy with amazing gingerbread flavors. I was inspired to make these after getting a huge gourmet marshmallow for Christmas a few years ago. I was a bit skeptical at first but once I took that first bit, I was sold. This is such an amazing gingerbread dessert and a wonderful treat for the holiday season. These gingerbread marshmallows are perfect to make for a Christmas party or including in a cookie tray to give as a gift to friends and family. Homemade Gingerbread Marshmallows are absolutely perfect with a glass of eggnog or hot chocolate.
Making other variations would be so easy such as chai spice marshmallows or peppermint marshmallows, just subbing those flavors instead of gingerbread flavors. I definitely can’t wait to try experimenting with making more marshmallows!
Looking for more gingerbread recipes? Check these out!
Notes on gingerbread marshmallows recipe
- Using a stand mixer instead of a hand mixer speeds up the process significantly.
- Want to add a gingerbread spice blend to the outside of the marshmallows? Mix together 1/4 cup powdered sugar, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/8 tsp cloves and roll each marshmallows in the mixture.
- This makes a really large batch of marshmallows, perfect for a party. If you want a smaller batch, cut the recipe in half.
- 3 tbsp unflavored gelatin
- 1/3 cup cold water
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 1/2 cups water
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- In a small bowl, combine gelatin and cold water. Set aside for 10 minutes.
- In a large saucepan, dissolve sugar and 1 1/2 cups of water. Stir constantly until well combined.
- Add gelatin mixture into the saucepan and bring to a slight boil. Cook for 15 minutes.
- Remove from heat and let cool for a while.
- Spray 9x9 pan with cooking spray to keep marshmallows from sticking.
- Pour mixture into a stand mixer and add vanilla, nutmeg, cinnamon, ginger, and cloves.
- Turn on mixer and have it whip the mixture on high until it is thick and slowly falls off the beater. It should take a few minutes.
- Quickly pour marshmallow mixture into the 9x9 pan and use a spreader to flatten the marshmallows.
- Let set for at least 2-3 hours before cutting and serving.