Winter weather screams for warm drinks, especially the ever so comforting hot chocolate. My go-to drink treat in the winter, what’s yours? If ever given the option, I will always top mine with marshmallows and patiently wait to drink my hot chocolate until the marshmallows have melted and get gooey and delicious! Now that I’ve made homemade marshmallows, the melt factor is 10x better! I’ve even added another one of my favourite spices, ginger for these beautifully fluffy candied ginger marshmallows!
My family loves ginger in any shape and form. Besides the nutritional benefit and medicinal properties, the spiciness seems to be what they enjoy most. Around the holidays we tend to buy a lot of candied ginger and try to find different ways to use it.
I used candied stem ginger which is preserved in syrup for these marshmallows. I find they have a stronger ginger flavour, perfect to encase in a fluffly marshmallow!
These marshmallows are incredibly fluffy, light and melt perfectly into a delicious hot chocolate. Especially my cardamom hot chocolate recipe.
TIP: Substitute these marshmallows in rice crispy squares with a drizzle of dark chocolate for adult rice crispies!
You can even pour the mixture fitted with a 1” round piping tip and pipe into little peaks or into icing sugar dusted silicone molds for fun shapes.
*Recipe adapted from Broma Bakery
1 cup water, divided
2 packets gelatin (I used Knox brand)
1 ½ cups sugar
1 cup white corn syrup
1 tsp salt
1 tsp ginger syrup, from candied ginger (optional)
½ tsp ginger powder
¼ cup finely chopped candied stem ginger preserved in syrup
- Line an 8 x 8 square pan with parchment paper. Grease the sides and generously dust with icing sugar.
- In a stand mixer, fitted with a whisk attachment, add ½ cup water into the bowl and sprinkle gelatin over. Allow to bloom for 5 minutes at least.
- In a medium sauce pan over medium heat, mix sugar, corn syrup, salt, ginger syrup and ginger powder. Stir until sugar has dissolved. Turn heat to high and bring to a boil. Cook without stirring until temperature reaches 240F. Take off the heat immediately.
- Turn the mixer on low speed and slowly pour in the sugar mixture in a steady stream. Pour between the whisk and the bowl, allowing the mixture to cool slightly as it streams down the bowl.
- Turn the mixer to high and whip until thick and glossy about 8-10 minutes. Fold in chopped ginger, carefully to not deflate mixture.
- Pour into lined pan. Generously sprinkle icing sugar overtop and place another sheet of parchment on top. Using your hands or a spatula, flatten the mixture into an even layer and into the corners. Take off the parchment. Let sit in a cool dark place to set for 6 hours or over night.
- When cooled and set, remove from pan onto a cutting board dusted with icing sugar. Cut into 2” pieces and toss each in icing sugar.
- Store in an airtight container with parchment paper between any layers for up to 1 week.
- Marshmallows are a sticky mess to work with, make sure you have enough icing sugar on hand to coat
- To get the corn syrup out of the measuring cup easily, spray measuring cup with cooking oil
Ready in: 4-5 hours