With winter in full swing here, we are all about cozy hot cocoa on those chilly nights. We make our own dairy free hot cocoa mix and find all the fun ways to make it extra special. We love to add cinnamon, whipped cream, fancy marshmallows, you name it, we love it. So this year we decided to add a little extra magic to our hot cocoa by making our own Mickey gingerbread marshmallows!
Don’t let the idea of homemade marshmallows intimidate you, they’re actually super simple and much easier than they look. You’ll need a candy thermometer and a whisk attachment for whatever mixer you’re using (a hand mixer is fine!) but other than that, there’s no special equipment needed.
Mickey Shaped Gingerbread Marshmallows
Just be sure to have wax paper on hand, along with a saucepan and to make them Mickey shaped, we like this set of cookie cutters for it’s varying sizes, but any Mickey mouse cookie cutter will do.
The important part to know about making homemade marshmallows is that while they’re pretty easy to make, they do require a while to dry out. So you’ll want to start making them a day before you actually want to eat them.
We chose to create gingerbread marshmallows because gingerbread flavored hot cocoa sounds divine, but feel free to take any homemade marshmallow recipe and make them Mickey shaped. The options are endless!
Ok, so lets get down to business. Here’s what you’re going to need for these Mickey Gingerbread Marshmallows. You can find the full recipe all the way at the bottom if you want to skip over the ingredients and tips!
Ingredients for Mickey Gingerbread Marshmallows
Tips for making Mickey Gingerbread Marshmallows
Be sure to give yourself enough time to make these. Like I said before, they need to dry out overnight, so you can’t make them and have them done in the same day, unless you start super early. Homemade marshmallows generally need at least 8 hours to dry out, so keep that in mind when planning when you’ll make these.
You can make them as thick or as thin as you like, but the smaller the pan, the thicker the marshmallow will be.
Be sure to use wax paper as well as butter or vegetable oil on top of that. It will make it a lot easier to turn them out when they’re ready to come out of the pan.
Get creative! We powder these with a spiced powdered sugar, but you can top them with sprinkles, cookie crumbs, or anything else your heart desires!
The process to whip these can take a while so if it seems like they’re not whipping up, don’t worry, they will!
If the process of cutting out mickey shapes seems a little daunting, feel free to simply cut them into squares! They’re delicious either way.
We hope this post inspires you to create your own homemade marshmallows, whether you decide to stick with this gingerbread marshmallow recipe or find another favorite flavor to try! And if you’re looking for a homemade hot cocoa recipe, check out this post for our favorite recipe that we make in a big batch and use all season long!
Mickey Gingerbread Marshmallows
- 1/4 oz gelatine powder
- 2/3 c. cold water
- 2 tbsp. molasses
- 1 c. superfine sugar
- 5 tsp cinnamon
- 2 tsp ground ginger
- 3/4 tsp ground cloves
- 3/4 tsp nutmeg
- 1/2 c. powdered sugar
- 1/4 c. cornstarch
- Step 1 Line a square/rectangular pan with wax paper. This recipe makes thick fluffy marshmallows with an 8 x 8 pan, but you can use whatever size you’d like. Grease the wax paper with oil or butter
- Step 2 In the bowl of a stand mixer(or other large bowl of your choice if using a hand mixer), add 1/4 oz gelatine to 1/3 c. cold water. Let stand 10 mins.
- Step 3 In a large stockpot(use one bigger than you think you need) add 1 c. superfine sugar, 2 tbsp. molasses and 1/4 c. cold water. On medium heat, stir occasionally until mixture reaches 240 degrees Fahrenheit(110-115 degrees Celsius)
- Step 4 Add hot mixture to the gelatine and using a whisk attachment on your mixer(stand mixer or hand mixer will work), whisk the mixture until it triples in size and has reached room temp. When the mixture is ready, soft peaks should form.
- Step 5 In a small bowl, combine 3 tsp cinnamon, 1 1/2 tsp ginger, 1/2 tsp cloves and 1/2 tsp ground nutmeg and add to marshmallow mixture. Whisk on high for 30 seconds until fully incorporated.
- Step 6 Pour Marshmallow mixture into lined pan and allow to set out overnight (or 8 hours) uncovered.
- Step 7 The next day:
- Step 8 After marshmallows have dried out, sift together 1/2 c. powdered sugar, 1/4 c. cornstarch, 1/4 tsp ground nutmeg, 2 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves in a small bowl.
- Step 9 Sift part of the mixture onto top of marshmallow mixture.
- Step 10 Lay wax paper out on counter top or table and “flip” marshmallow sheet onto it.
- Step 11 Sift mixture onto other side of marshmallow mixture.
- Step 12 Using Mickey cookie cutters, press down firmly and allow marshmallows to bounce back before removing cookie cutter.
- Step 13 Once marshmallows have been cut out, feel free to dust more powdered sugar mixture on marshmallows for more flavor.
- Step 14 Enjoy!