Imperial Sugar
Imperial Sugar

Corn Syrup Free Gingerbread Marshmallows

Corn Syrup Free Gingerbread Marshmallows imperial



  1. Evenly spray a 9 x 13 inch baking pan and set aside.
  2. In a bowl of a stand mixer combine gelatin and 2/3 cup water, fit with whip attachment and set aside.
  3. In a saucepan combine sugar and 3/4 cu[ water and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
  4. Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
  5. Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes. Add all spices and when combined stop mixer, scrape marshmallow into prepared pan. Spread evenly. Dust with a partial amount of powdered sugar.
  6. Allow to cool, preferably overnight while covered with plastic food wrap. Does not need to be refrigerated.
  7. Next day remove from pan and cut into desired size, toss generously into powdered sugar.
Imperial Sugar Insight
  1. Use caution while working with hot syrups as they can cause severe burns. Working in a calm environment is essential.
  2. Homemade marshmallows are more light and airy than the packaged kind.