Gently spiced, Homemade Gingerbread Marshmallows make a perfect wintertime treat and fun new cooking project.

Marshmallows from scratch use just a few ingredients. They're easier than you might expect. And they're absolutely worth the effort!

This recipe uses honey and maple syrup — no corn syrup for these homemade marshmallows.

Images of gingerbread marshmallows with text overlay

Are homemade marshmallows worth it?

Yes!

Are homemade cookies worth it? If you think so, then you'll love homemade marshmallows. Marshmallows from scratch are such a unique treat, and everyone I've given them to are shocked at how much better they are than store-bought.

Here are a few reasons I love homemade marshmallows:

They’re fresh. These marshmallows haven’t been sitting on a shelf for months or years.
You can customize them. The flavor possibilities are near endless! Cocoa, strawberry, peppermint, snickerdoodle — all flavors I've made and loved!
They keep well. I like them best within the first day or two, but I’ve kept homemade marshmallows as long as 2 months at room temperature and they’re still incredible.
The texture rocks! These marshmallows are squishy, soft, and light.

Pile of homemade gingerbread marshmallows in a dark scene

bird's eye view of gingerbread marshmallows arranged across a wooden board

How do you make gingerbread marshmallows from scratch?

As far as ingredients go, marshmallows are all about gelatin and syrup. Many recipes use corn syrup, but that stuff isn't around in my kitchen. Instead, I use a blend of honey and pure maple syrup.

Step 1: prepare the baking pan

Best to get it ready to go right away, since the whole process goes pretty quickly once the syrup is ready!

Line a square baking pan with parchment paper and dust the bottom and sides with arrowroot powder. If you skip the arrowroot, the marsmallows will stick terribly. You'll want every bit of marshmallow intact, so don't skip this step. And don't worry — you won't taste the arrowroot!

Step 2: let the gelatin bloom and heat the syrup

The first step is to let the gelatin “bloom” — meaning sprinkle the gelatin into water in the bowl of your stand mixer and letting it do its thing.

This is the best time to add any dry spices to the mix, too. stir a little bit of the water with the gingerbread spices to form a paste, then add the rest of the water and sprinkle the gelatin overtop.

Meanwhile, you begin heating up the sweetener (maple syrup and honey), until you reach the perfect temperature.

I wouldn’t guess here — make sure you use a candy thermometer! You have a few degrees’ wiggle room around the 240 degree F mark, but it would be next to impossible to know when the syrup is ready when you’re making marshmallows for the first time.

Step 3: beat until fluffy!

Once the syrup reaches the right temperature, carefully pour it into the bloomed gelatin, turn on the mixer, and watch as magic slowly happens.

While it mixes, the dark syrup fluffs up into light, white, pillowy goodness. It's crazy fascinating to watch!

Pour the mixture into your prepared baking pan and let it set for at least 4 hours to overnight. Then cut into fat squares and enjoy!

Pile of made from scratch marshmallows on a wooden board

Closeup of clove, star anise, and cinnamon in a small dish

How to make gingerbread spice mix

Gingerbread spice is a blend of warm spices, similar to chai or pumpkin pie spice.

To make gingerbread spice, you'll need

2 tablespoonscinnamon
2 tablespoons ginger
2 tablespoons allspice
½ tablespoon clove
½ tablespoon nutmeg
½ tablespoon cardamom

I use gingerbread spice for brownies, waffles, granola, and more!

Do I need a candy thermometer for this recipe?

Yes.

At least, it’s highly recommended. It would be INCREDIBLY hard to guesstimate when the syrup is ready without a candy thermometer. Unless, of course, you’ve made marshmallows dozens of times and know exactly what to look for.

Do yourself a favor and bust out the candy thermometer!

Use a clip-on thermometer for the easiest experience

Currently I have a cheap little thermometer that cost me less than $15.

But if I were to replace it, I’d get a thermometer with a clip so I wouldn’t have to creatively suspend my thermometer in the pot each time.

So if you’re buying a thermometer because you want to try these gingerbread marshmallows, go ahead and get one with a clip — I guarantee it'll make the experience much better!

Homemade marshmallows scattered across a wooden board

Closeup of homemade gingerbread marshmallows with no corn syrup

More festive paleo desserts

Paleo Gingerbread Marshmallows

Author: Chelsea Joy
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 16 marshmallows 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Made without corn syrup, these light and fluffy Gingerbread Marshmallows are paleo, gluten free, and low carb.

Ingredients

Scale

¼ cup arrowroot powder, divided, for dusting
1 cup water, divided
1 teaspoon gingerbread spice mix (see Notes)
2 ½ tablespoons Vital Proteins gelatin
½ cup raw honey
¾ cup real maple syrup
¼ teaspoon sea salt
2 teaspoons blackstrap molasses
2 teaspoons vanilla extract

Instructions

Prep a 9×9 square baking pan by lining it with parchment paper. Sprinkle 2 tablespoons arrowroot powder on the bottom of the parchment paper in an even layer. Don’t skip this — the marshmallows will stick to parchment paper and won’t release uniformly without arrowroot on the bottom.
Pour ½ cup of water into the bowl of a stand mixer and whisk in gingerbread spice mix until incorporated. Sprinkle the gelatin overtop and set aside to allow the gelatin to bloom.
In a large pot or saucepan, combine the remaining ½ cup water, honey, maple syrup, and sea salt. Attach a candy thermometer to the pot with the tip of the thermometer immersed in the liquid but not touching the bottom of the pot. Bring the mixture to a boil over medium-high heat. Continue to boil until the temperature on the candy thermometer reaches 240 degrees F. This takes about 10 minutes. Keep a watchful eye on the pot, as the syrup tends to foam and bubble up.
As soon as the thermometer reads 240 degrees F, remove the pot from heat. Turn the stand mixer on low and carefully pour the syrup into the bowl. Avoid pouring directly onto the beaters, as that will cause splatters. Once you pour the syrup in, turn the mixer up to high speed. Beat for 5-7 minutes as the mixture increases in volume and lightens in color. You’ll know the marshmallow cream is ready when you stop the mixer, lift up the beaters, and the marshmallow slowly drips from the beaters and gradually melts back into the marshmallow in the bowl. Add the vanilla extract, gingerbread spice mix, and molasses. Scrape down the sides of the bowl with a spatula, and beat just until combined.
Working quickly, pour the marshmallow cream into the prepared baking pan. Use a rubber spatula to smooth out the top of the marshmallows. Let set at room temperature for at least 4 hours or overnight.
When ready to cut, combine the remaining 2 tablespoons arrowroot powder with 1 teaspoon cinnamon and 2 tablespoons coconut sugar. Sprinkle the top of the marshmallows with the arrowroot mixture before slicing into cubes. Toss in the excess arrowroot flour mixture to prevent sticking.

Notes

Gingerbread spice mix: 2 tablespoons cinnamon, 2 tablespoons ginger, 2 tablespoons allspice, ½ tablespoon clove, ½ tablespoon nutmeg, ½ tablespoon cardamom

Keywords: marshmallows, gingerbread, paleo, gluten free