Chocolate-Dipped Gingerbread Spiced Marshmallows

Savor the comforting tastes of rich dark chocolate and gingerbread spice with these homemade marshmallows. Ideal for Christmastime gift-giving or snacking.

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 packets 1/2 oz unflavored gelatin
• 1/2 cup cold water
• 2 teaspoons gingerbread spice mix cinnamon, ginger, nutmeg, cloves
• 1/4 cup powdered sugar, for dusting
• 1/4 cup cocoa powder, for dusting
• 8 oz dark chocolate, melted
• 1 tablespoon vegetable oil

Instructions:

Place 1/4 cup water, corn syrup, and granulated sugar in a saucepan

Bring the mixture to a boil over medium heat while stirring continuously until it reaches the soft-ball stage, which is 240F

Take off the heat and place aside

Let the gelatin bloom for five minutes in a different bowl after sprinkling it over 1/2 cup of cold water

After the gelatin has bloomed, pour the hot sugar syrup over it and stir continuously until it is well combined

After adding the gingerbread spice blend, beat the mixture on high speed for ten to fifteen minutes, or until it thickens and becomes fluffy

Dust a square baking pan with cocoa powder and powdered sugar after lining it with parchment paper

Using a spatula, level the top of the marshmallow mixture once it has been poured into the prepared pan

Sprinkle additional powdered sugar and cocoa powder mixture on top

Let the marshmallows sit overnight or for at least four hours at room temperature

When the marshmallow is set, take it out of the pan and cut it into squares or other shapes you want

Use a double boiler or a microwave to melt the dark chocolate with vegetable oil

Each square of marshmallow should be dipped into the melted chocolate, letting excess drip off

After dipping the marshmallows in chocolate, place them on a tray covered with parchment paper and allow to cool until the chocolate sets

Present and savor these mouthwatering chocolate-covered gingerbread-flavored marshmallows!