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Gingerbread Marshmallows {gluten free}

December 20, 2015 | 11 comments

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.

Gingerbread Marshmallows

Gingerbread Marshmallows-3

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.

Gingerbread Marshmallows-5

Gingerbread Marshmallows-7

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.


Gingerbread Marshmallows


  • 10 cardamon pods 1/2 tsp, ground
  • 1 tsp ground ginger
  • 1/4 tsp cloves
  • 3 tablespoons unflavored gelatin powder
  • 1/2 cup cold water
  • 1 1/2 tablespoons vanilla extract
  • 3/4 cup water
  • 1 1/2 cups granulated sugar
  • 1 1/4 cup molasses


  1. 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.
  2. In a large saucepan, combine water, sugar, and molasses together. Boil until soft balls form when the syrup is dropped in water.
  3. 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.
  4. Increase the speed to high and cover with a towel. Beat for 10 minutes.
  5. Meanwhile, oil some parchment paper and place it in a 9 by 13 inch pan.
  6. 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.
  7. Let the marsmallows sit for 6-24 hours. Then, sprinkle powdered sugar on top and cut into squares. Toss them into more powdered sugar.
  8. Plop them in hot chocolate or just eat them plain, fluffy and fresh.


read or add your own

  1. Julie is Hostess At Heart on

    December 20, 2015 at 11:19 pm says

    These marshmallows sound just delicious. I can just taste them in a nice warm cup of cocoa! Your photos are just gorgeous!

    • Anne on

      December 21, 2015 at 9:50 am says

      Thank you so much Julie!!!

  2. Lindsey | Lou Lou Biscuit on

    December 21, 2015 at 6:16 pm says

    Anne, I love these marshmallows! I can just imagine how delicious they must be in hot chocolate or coffee!!
    I’m really happy I found your blog. You’re quite talented, especially for a 15 yr old. Keep up the amazing work!

    • Anne on

      January 3, 2016 at 9:10 pm says

      Thank you so much Lindsey! Yes, they are quite delicious in hot chocolate or coffee 😉 or you know, plopping them in your mouth is also a good alternative 😛

  3. Josefine on

    December 22, 2015 at 6:00 pm says

    Looove these. What a great way of making marshmallows fit for Christmas 🙂
    Enjoy your well deserved break dear. Happy holidays <3

    • Anne on

      January 3, 2016 at 9:10 pm says

      Thank you! To you too, though it’s a bit late… Happy {belated} holidays! 😀

  4. Sabrina on

    December 25, 2015 at 3:10 pm says

    Very cool idea!

    • Anne on

      January 3, 2016 at 9:11 pm says

      Thank you Sabrina!

  5. Eva on

    January 3, 2016 at 6:55 am says

    Tu savais que j’adore les marshmallows?? Je ne peut jamais résister quand il y a à côté de moi! Les tiennes sont merveilleuses, je pourrais mangé touts!!

    • Anne on

      January 3, 2016 at 9:13 pm says

      Non, je ne le savais pas mais tu peux les faire maintenent {et manger tous…} !!! Merci beaucoup Eva!!! 😉



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