It’s break, it’s break!!! You cannot possibly fathom how excited I am for this. I can now finish up my personal to do list (although how much will get done is not clear) and most importantly, sleep! Even though this means that half of sophomore year is over (omg AP classes next year), I’m too enthused for break to care one bit.
Now, can I just say how glad I will be to actually be able to be in my bed for more than 5 hours and wake up without slapping the snooze button 10 times? I might actually make some pancakes to celebrate.
I’ve had the idea of making gingerbread marshmallows for quite a while now. Most recipes for marshmallows include a lot of corn syrup but here, I’ve replaced it with molasses since that’s what gingerbread includes. This results in a much more flavorful marshmallow instead of one that tastes plain. With the warm mixture of spices, this makes your hot chocolate much more exciting 😉
// Recipe adapted from here.
Mix the cardamon, ginger, cloves, gelatin, cold water, and vanilla extract together in a stand mixer bowl. Word of warning, it will become firm and solid.
In a large saucepan, combine water, sugar, and molasses together. Boil until soft balls form when the syrup is dropped in water.
With the whisk attachment and the stand mixer going on medium speed, slowly pour in the hot syrup into the gelatin mixture. It will become soupy.
Increase the speed to high and cover with a towel. Beat for 10 minutes.
Meanwhile, oil some parchment paper and place it in a 9 by 13 inch pan.
Pour the whipped mixture into the prepared pan and scrape clean. You can also put it into a piping bag fitted with a tip and pipe out little shapes onto a flat piece of parchment paper.
Let the marsmallows sit for 6-24 hours. Then, sprinkle powdered sugar on top and cut into squares. Toss them into more powdered sugar.
Plop them in hot chocolate or just eat them plain, fluffy and fresh.