Made without corn syrup, these light and fluffy Gingerbread Marshmallows are paleo, gluten free, and low carb.
- 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 1/2 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 1/2 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.
Gingerbread spice mix: 2 tablespoons cinnamon, 2 tablespoons ginger, 2 tablespoons allspice, 1/2 tablespoon clove, 1/2 tablespoon nutmeg, 1/2 tablespoon cardamom
Keywords: marshmallows, gingerbread, paleo, gluten free