Ginger­bread Marsh­mal­lows

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 45 min­utes

To­tal time: 4¾ hours

Makes: 36 marsh­mal­lows

En­joy these spiced con­fec­tions on their own or take the flavour a step fur­ther by top­ping your latte with them—in­stant treat!

½ cup ic­ing sugar

1 cup gran­u­lated sugar

2 tbsp light-colour corn syrup

½ cup cold wa­ter

2 pkg un­flavoured gelatin

2 egg whites pinch salt

½ tsp pump­kin pie spice

¼ tsp ground gin­ger

2 tsp fancy mo­lasses

1 tsp vanilla

Grease 9-inch (2.5 L) square cake pan; line with parch­ment pa­per. Lightly grease pa­per; dust with some of the ic­ing sugar. Set aside. In saucepan, bring gran­u­lated sugar, corn syrup and ⅓ cup wa­ter to boil over medium-high heat, stir­ring un­til sugar is dis­solved. Boil, with­out stir­ring but brush­ing down side of pan with pas­try brush dipped in cold wa­ter, un­til candy ther­mome­ter reads 260°F or 1 tsp mix­ture dropped in cold wa­ter forms hard ball, about 12 min­utes. Re­move from heat. Mean­while, in small saucepan, add cold wa­ter; sprin­kle gelatin over top. Let stand un­til ab­sorbed, about 5 min­utes. Cook over low heat, stir­ring, un­til clear, 3 to 5 min­utes. Whisk into hot sugar syrup (mix­ture will bub­ble up).

In stand mixer with whisk at­tach­ment, beat egg whites with salt un­til stiff peaks form. Beat in pump­kin pie spice and gin­ger. With ma­chine run­ning, grad­u­ally pour in sugar syrup, beat­ing on high un­til in­creased in vol­ume and cool, about 12 min­utes. Beat in mo­lasses and vanilla. Im­me­di­ately scrape mix­ture into pre­pared pan. Us­ing greased off­set pal­ette knife, smooth top. Dust with some of the re­main­ing ic­ing sugar. Let stand, un­cov­ered, at room tem­per­a­ture un­til firm, about 3 hours. Lift out onto cut­ting board; us­ing greased knife, cut into 36 squares, trim­ming edges.

Gen­tly toss marsh­mal­lows with re­main­ing ic­ing sugar to coat; dust off ex­cess. Trans­fer to waxed pa­per–lined bak­ing sheet. Let stand un­til dry, about 1 hour. Us­ing dry pas­try brush, brush off ex­cess ic­ing sugar. ( Make-ahead: Cover loosely with plas­tic wrap; store at room tem­per­a­ture for up to 7 days.)

PER MARSH­MAL­LOW: about 35 cal, 1 g pro, 0 g to­tal fat (0 g sat. fat), 9 g carb (0 g di­etary fi­bre, 8 g sugar), 0 mg chol, 5 mg sodium, 9 mg potas­sium.

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