Ginger Marshmallows

Ginger marshmallows

Remember those lavender marshmallows we made? Well, they were pretty good but these ginger marshmallows really take the cake. They’re subtle and delicate and all kinds of fabulous.

This recipe is a little different from that one, Alton Brown told me about it.

Okay, not really, but I found it here.

And this is how it works:

3 packs of unflavored gelatin

1 cup ice cold water, divided

8 ounces of granulated sugar

4 ounces of ginger sugar (or lavender or vanilla)

1 cup light corn syrup

1/4 teaspoon kosher salt

1/4 cup confectioners’ sugar

1/4 cup cornstarch

nonstick spray

Combine gelatin & half the water in the bowl of a stand mixer.

Combine the rest of the water, both sugars, corn syrup, and salt in a 2 quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. At this point Mr. Brown says to uncover and clip a candy thermometer to the side of the pan and continue to cook until mixture reaches 240 F, approx. 7 to 8 minutes, and pull it from the heat. (If you don’t have a candy thermometer, you can use a meat thermometer. Sure it probably won’t go as high as 240 F but you can guesstimate. Yeah, that’s right, listen to your heart, you’ll know when it’s the right time to pull it from the heat.)

Turn the mixer fitted with the whisk attachment on low speed and slowly pour the sugar syrup down the side of bowl into the gelatin mixture. Once it’s all combined, turn the speed up to high. Continue to whip until mixture is thick and lukewarm, about 12 to 15 minutes.

While this magic is happening, prepare the pan! Combine the confectioners’ sugar and cornstarch. Spray a 13×9 inch baking pan with nonstick spray and throw in that sugary white powder mixture and shake it around to fully coat the sides and bottom of pan. Return the remainder to a bowl for later use.

Once the gelatin mixture is ready, pour it into your pan and dust with a light coat of the confectioners’ sugar mixture. Let sit uncovered for at least 4 hours or overnight. Then flip your sheet of marshmallows out onto a cutting board and have at it. Cut big squares, cut small squares, cut letters, or shapes. Get crazy. Go wild. And then coat your freshly cut marshmallows with the remaining sugar mixture and store in an airtight container for three weeks.

Stay sweet,

XO

Charleston Spice Co.

Ginger marshmallows

Lavender Marshmallows

Lavender Marshmallows

Light, fluffy, moist, and delicious. These marshmallows are so easy to make it’s criminal.

If you like sweet lavender deliciousness, these are for you. I pretty much followed this Smitten Kitchen recipe, but I substituted lavender flower sugar for half the regular sugar to give them a lovely lavender flavor.

Lavender Marshmallows

Here’s what ya need:

4 envelopes unflavored gelatin

1 cup of cold water, divided

1 cup granulated sugar

1 cup lavender flower sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 cup-ish of confectioners’ sugar, for dusting

Oil a 13×9 metal baking pan and sift a light covering of confectioners’ sugar all over sides and bottom.

In an electric mixer combine the gelatin and the first half cup of water. Let this stand while in a 3 quart saucepan you cook granulated and lavender sugar, corn syrup, second half cup of H2O, and salt over low heat, stirring until sugar is dissolved. Increase the temperature and bring to a boil until temperature comes to 240F. Remove from heat and add to gelatin mixture, stirring until combined.

Beat mixture on high until white, thick and about three times the volume. While you are doing this beat the egg whites in a separate bowl until stiff peaks form. Stir this into the gelatin mixture until just combined. Pour into your prepared pan and dust with confectioners sugar. Chill uncovered for at least three hours or up to a day.

Flip pan over and ease marshmallow onto your cutting board. Cut into desired shape and size. Eat immediately or store in airtight container for up to a week.

Lavender Marshmallows A person can only eat so many plain lavender marshmallows, so stay tuned for recipes that use these marshmallows!!

-Charleston Spice Co.