Ingredients

The following ingredients have 4 Servings
  • Gingerbread marshmallows
  • 2 packets powdered gelatine (about 3 tbsp)
  • 120 ml | 1/2 cup cold water
  • 440 g | 2 1/4 cups caster sugar
  • 80 g | 1/4 cup golden syrup
  • 80 g | 1/4 cup light corn syrup (or liquid glucose)
  • 1 tbsp treacle or molasses (optional)
  • 200 ml | 3/4 cup water
  • 1-2 tbsp dark rum (optional)
  • __________
  • 2 tsp ground cinnamon (use ground Cassia if you can find it - more aromatic)
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • Zest of half an orange (optional)
  • 60 g | 2.1 oz Green & Blacks Maya Gold chocolate (finely grated)
  • 5 tbsp icing sugar (2 tbsp cornflour, 2 tbsp cocoa powder, 1 tsp ground cinnamon, sifted for coating)
  • __________
  • You will need
  • Sugar thermometer
  • Slightly deep tray or square cake pan (aprox. 30x20x5cm (12x8x2 in) oiled and lined with baking paper)
  • Silicone spatula - wiped with oil
  • Cookie cutters (optional)

Instruction

  • Oil your pan or cake tin. Line with baking paper and oil again. Oil a silicone spatula.
  • Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell or 'bloom'.
  • Put the remaining water, sugar, corn syrup, golden syrup, treacle and rum in a medium deep saucepan. Clip on a sugar thermometer and bring to the boil. Keep boiling until it reaches 120C | 248F (firm ball stage).
  • Meanwhile add the spices to the gelatine and whisk together at high speed.
  • When sugar reaches the right temperature slowly add it to the gelatine - down the side of the mixing bowl - while whisking at slow speed initially and increasing to high speed once all syrup is added. Keep whisking for several minutes (can take up to 10-15 mins) until the mixture is thick, glossy and bubblegum-like.
  • Stir in the orange zest and grated chocolate. Spoon the marshmallow into the prepared pan and spread evenly. Dust with the coating and leave to set at room temperature for 2 hours (or longer). (I used a small amount of marshmallow spread thinly of a second tray to create the small gingerbread mallows).
  • Use a greased pizza wheel or a sharp knife to cut the marshmallows into cubes. Or use greased cookie cutters to create shapes. Toss them in the coating so that they are covered all over (otherwise they will dry out). Store in an airtight container for up to two weeks.