Fluffy and pure white, marshmallow makes the perfect Festive treat. Take the idea even further with our gingerbread-spiced snowflakes, sporting a beautiful piped snowflake design.
Flawlessly fluffy, these sweet-spiced marshmallows will melt in the mouth when eaten as a sweet treat, but they also make a spectacular topper for hot chocolate – perfect for enjoying as you wrap presents on Christmas Eve.
Step-by-step Gingerbread Marshmallow
- Line a 23cm square tray-bake or cake tin with baking parchment, then brush the parchment lightly with flavourless oil. Fill the sink with about 10cm of water to make a cold-water bath to stop the syrup cooking later in step 6.
- Place 300ml water in a medium, heavy based saucepan and add the granulated sugar. Heat gently, stirring until the sugar dissolves.
- Once all the sugar has completely dissolved, bring the sugar syrup to a boil. Clip a sugar thermometer into the saucepan and continue to boil the syrup, with no further stirring, until the temperature reaches 127C. Meanwhile, continue with Steps 4 and 5.
- Place the gelatine leaves in a shallow bowl of cold water to soak.
- Keep a watchful eye on the sugar thermometer in the saucepan. As the sugar syrup reaches about 115C, place the egg whites in a large heatproof mixing bowl and whisk to stiff peaks.
- As soon as the sugar syrup reaches the correct temperature, remove it from the heat and plunge the base of the saucepan into the cold-water bath.
- Shake the excess water from the soaked gelatine sheets, then add the sheets to the saucepan and stir in well.
- With the whisk running on low, beat the hot syrup very slowly into the egg whites. Add the syrup in a thin and steady stream and avoid hitting the beaters of the mixer so the hot mixture isn’t sprayed up or out of the bowl. The mixture will gradually increase in volume.
- Once all the syrup has been added, increase the speed of the mixer and continue whisking for about 8 to 10 minutes. The mixture will cool down and start to thicken.
- To test if the mixture is ready, lift the beaters from the bowl – the mixture should fall slowly and leave a thick ribbon-like trail on the surface. At this stage, whisk in the flavouring syrup or spices.
- Pour the marshmallow mixture into your prepared tin, scraping it all from the bowl using the spatula. Tap the tin on the work surface to level the marshmallow.
- Leave the tin in a cool place, but not the fridge, for at least 6 hours – ideally overnight – until set and springy to the touch.
