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Gingerbread Marshmallows with Hot Chocolate

The fluffiest homemade marshllows served with a rich a decadent hot chocolate.
5 from 1 vote
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Course: Dessert, Drinks, Snack
Cuisine: American
Keyword: gingerbread marshmallow, hot chocolate
Servings: 16 marshmallows
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Calories: 57kcal


Gingerbread Marshmallows

  • 2 tbsp powdered gelatin, about 2 packs
  • ½ cup cold water
  • ¾ cup granulated sugar
  • ¼ cup molasses
  • ¼ cup agave
  • ¼ cup water
  • 2 tsp gingerbread spice
  • mixture of half powdered sugar and corn starch

Hot Chocolate

  • 1 cup dark chocolate, 70%
  • ½ cup semi sweet chocolate, 60%
  • 1 ½ cups milk


Making the Gingerbread Marshmallows

  • Prepare a 8x8 pan with parchment paper. Make the paper long enough to hang over two sides so that you can easily remove the marshmallows. Lightly oil the sides of the pan that are not covered by parchment. Dust the bottom of the pan with the powdered sugar and corn starch mixture. Lightly oil a small offset spatula. Set both aside.
  • In a stand mixing bowl, add the gelatin and ½ cup cold water. Stir to combine. Attach the whisk to get it ready.
  • In a large pot, add the sugar, agave, molasess and water. Heat over medium until a thermometer reads 240. Do not stir the mixture while it cooks.
  • Turn the stand mixer on medium low and slowly pour in the sugar syrup. Add the gingerbread spice mix. Turn the mixer to high and whip for 8-9 minutes. The mixing bowl will feel slightly warm, but not hot and will be very fluffy and a pale golden color when its ready. Lift the head of the mixer and whisk up. Watch how the marshmallow flows down into the bowl. If it flows very slowly, its done. If its falls quickly, continue whipping for a minute.
  • Moving very quickly before it sets, pour the marshmallow into the prepared pan and use the oiled spatula to smooth and even it out. Set aside and let firm for 6-12 hours.
  • The next day, dust liberally with the powdered sugar and corn starch mixture. Pull up the sides of the parchment paper to remove the marshmallow. Gently pull it away from the bare sides if its sticking. Peel off the parchment sides and cut with a sharp knife into 16 pieces. You can also use a cookie cutter. Dust the knife in the powdered sugar in between cuts to keep it from sticking too much.
  • Store in an airtight container, liberally coated with powdered sugar and corn starch. They will keep fresh for 3-4 days at room temperature. Do not refrigerate!

Making the Hot Chocolate

  • In a small pot, add the milk and chocolate. Heat until melted and hot. Serve with gingerbread marshmallow square on top and enjoy!
Nutrition Facts
Gingerbread Marshmallows with Hot Chocolate
Amount Per Serving (1 g)
Calories 57
% Daily Value*
Sodium 4mg0%
Potassium 75mg2%
Carbohydrates 14.2g5%
Fiber 0.1g0%
Sugar 13.2g15%
Protein 0.8g2%
Calcium 11mg1%
* Percent Daily Values are based on a 2000 calorie diet.