Soothing Gingerbread Marshmallow Cocoa
Serving Size / Yield
- 3 packs unflavored gelatin
- 1 1/2 C. loosely packed brown sugar
- 1 C. corn syrup
- 1/4 tsp. kosher salt
- 1 1/2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 T. pure vanilla extract
- confectioners' sugar, for dusting
- 1/2 C. sugar
- 1/4 C. unsweetened baking cocoa
- 1/3 C. water
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 4 C. milk
For the marshmallows, prepare a 9x13-inch baking dish with parchment paper. Dust generously with confectioners' sugar. In the bowl of an electric mixer, using the whisk attachment, combine the gelatin and 1/2 cup of cold water. Let sit.
In a small saucepan, combine the brown sugar, corn syrup, salt, and 1/2 cup water. Cook over medium heat until the sugar dissolves. Raise the heat to high.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin and add the spices. Increase to high speed and whip until the mixture is very thick and gets lighter in color, about 15 minutes. Add the vanilla and mix thoroughly.
Pour the mixture into the prepared dish and smooth the top with a spatula. Dip the spatula occasionally in a bit of water to make it easier to smooth out the top. Dust the top with more confectioners' sugar. Allow the marshmallows to sit uncovered overnight.
Dust a cutting board with confectioners' sugar. Lift out the marshmallows onto the cutting board and peel off the parchment paper. Cut into strips and then cut the strips into squares. Dust marshmallows with more confectioners' sugar.
For the cocoa, in two quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat. Stir constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer four minutes, stirring constantly.
Stir in milk. Heat over low heat. Pour cocoa into mugs. Top with gingerbread marshmallows.