I caught the gingerbread man and caramelized him into a gingerbread caramel with cinnamon dusted marshmallow. You're welcome. These little bite sized pieces of Christmas cheer will warm your heart, until someone asks you to share.
Gingerbread lover? Me too. Try out these gingerbread pourovers or these gingerbread caramels with nougat.
How much time do you need to make gingerbread caramel with cinnamon dusted marshmallow?
Candy is a labor of love. Two cooked sugar items (caramel and marshmallow) are going to take up a small chunk of time over a couple days. I personally make candy in the evenings after my kids go to sleep. These would take me one day per layer and one day to cut.
Ingredients- gingerbread caramel
- evaporated milk
- heavy cream
- corn syrup
- gingerbread spice blend
Ingredients - cinnamon dusted marshmallow
- corn syrup
Dealing with Gelatin
Gelatin is my least favorite part about marshmallows. I've tested many different store brands and name brands, and my hands down favorite is the Great Value (Walmart) brand of unflavored gelatin. It is the most neutral, non smelly, truly unflavored gelatin around.
USE COLD WATER TO HYDRATE. Store bought instant gelatin needs cold water to hydrate, or "bloom", technically speaking. Measure your cold water exactly. You are adding syrup to this hydrated gelatin, so there will be no chance to cook more out. Too much water will change the texture of your marshmallow. It will be stickier and flow.
Melting over a hot water bath. This serves two purposes. It melts your hydrated gelatin so there are no clumps of it in your marshmallow. It also warms your bowl so your hot syrup doesn't seize on the sides.
- Measure water exactly, put it in your mixing bowl.
- Measure your gelatin out exactly in a separate bowl. Do not rely on the weight on those little packs, use your kitchen scale to weigh out the exact amount.
- Start whisking your water without adding anything. Yup, whisk that water.
- Sprinkle the gelatin in as you whisk. It will thicken.
- Set it aside while you do the rest of marshmallow cooking.
- When the marshmallow syrup is cooling, melt down your gelatin over a hot water bath.
- 8 quart minimum size
12 x 17 sheet pan (pan with 1" high sides"
5 qt. planetary mixer & mixing bowl
pot of boiling water big enough for mixing bowl to sit in
Cutting and wrapping gingerbread caramel marshmallow
I cut these into 1" wide by 1.25" long pieces. You can wrap them in cut parchment paper, wax paper, or cello candy wraps. The paper you are wrapping in should be 5" x 5" squares.
Storage and shelf life
Store gingerbread caramel marshmallows in an airtight container. Shelf life is around three months.
Gingerbread Caramel with Cinnamon Dusted Marshmallow
- 12 x 17 sheet pan (pan with 1" high sides"
- 5 qt. planetary mixer & mixing bowl
- pot of boiling water big enough for mixing bowl to sit in
- 680 grams Evaporated milk
- 300 grams Heavy Cream
- 680 grams Sugar
- 570 grams Corn Syrup
- 4 grams Salt
- 200 grams Butter
- 28 grams Gingerbread Spice blend
- 5 grams Ground Ginger
- 28 grams Gelatin, unflavored
- 120 grams Cold Water
- 570 grams Sugar
- 465 465 Corn Syrup
- 150 grams Water
- 10 grams Cinnamon
- 5 grams Vanilla Extract
- Prepare a 12 x 17 " sheet pan by lining it with parchment paper. Leave 3" of overhang on each side so you can easily lift it out of the pan once cooled.
- Blend sugar with gingerbread spice and ginger until combined.
- In a large, heavy duty thick bottomed pot, combine all caramel ingredients.
- Cook over medium-high heat until 242F, stirring constantly.
- Pour on prepared sheet pan. Spread evenly with spatula. Cool to touch and cover loosely.
Marshmallow- hydrating gelatin
- Fill a pot big enough to place 5 qt mixing bowl halfway with water. Put on stove, but to not turn on.
- Carefully measure out 120 grams of cold water. Put in 5 qt mixing bowl.
- Slowly sprinkle in unflavored gelatin while whisking.
- Set aside while preparing the rest of the marshmallow.
- Have gingerbread caramel ready at workspace.
- Combine sugar, corn syrup, and 150 grams of water in a heavy duty thick bottomed pot.
- Cook until 252F. Turn off and remove from heat. Let cool undisturbed until temperature reaches 210F. Do not let it cool more than this.
- While syrup is cooling, bring water in pot to a boil. Place entire mixing bowl that contains hydrated gelatin in the pot. This will melt down your gelatin so it easily incorporates. It also warms your bowl so the syrup doesn't freeze on the sides.
- Once gelatin is melted, place mixing bowl on stand mixer but do not begin mixing.
- When sugar mixture reaches 210, turn mixer on medium speed.
- SLOWLY stream in cooked syrup while mixer whips.
- Once all syrup is in, turn mixer to high. Mix for 8 minutes or marshmallow has doubled in size.
- Add vanilla, mix for 20 more seconds.
- Turn off mixer, spread marshmallow over caramel.
- Sprinkle top with cinnamon. Cover marshmallow with a piece of oiled parchment.
- Marshmallow must set up for a minimum of 12 hours before cutting. 24 hours is preferable.
Cutting and Wrapping
- Cut candy into desired size. 1 x 1.25" is standard.
- Wrap in cello wrap, parchment paper, or wax paper.
Did you make this recipe? Let me know!