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WITH HOMEMADE MARSHMALLOWS
Very recently I made my first batch of homemade vanilla marshmallows (for cocoa purposes), little did I know that 1 batch would be more than enough for 1-2 hot cocoas… I’m talkin like 30! As much as I like a nice cup of hot chocolate, I’m not one to overindulge in this pleasure. I decided that I couldn’t let them go to waste because if you’ve ever had homemade marshmallows, you will never look at the bagged ones at the store the same… With this in mind, I came up with a plan to create the ultimate holiday s’more with gingerbread cookies and dark chocolate. Which is a total s’more game-changer!
I got this fab idea from my favorite childhood past times. When I was a growing up, my family and I used to camp out on my parent’s houseboat located on the Apalachicola River. There on the bank, my Dad would build a nice warm bonfire which was the perfect excuse to break out the marshmallows and for me to get away with eating more than one dessert that night! This was a tradition that happened several times a year but for some reason I loved the winter trips the most even though it was too cold to swim. I think it may have been the cooler air making it easier to stand by a fire and the way the fog would roll and lift like a blanket from the river in the mornings as the sun came up and ducks flew by.
But enough about me and my childhood, I’m positive that you want me to cut to the chase so here we go! I started by baking the gingerbread cookies in my friend’s oven. She was very dear to allow me to take over as our oven had just been hit by lightning and we wouldn’t be getting ours until that next Saturday. I then quickly baked my cookies and offered some up as a thank you. Next, I allowed the cookies to rest and then added the dark chocolate and the homemade marshmallows which you will find the recipe for below. Because I did not have a backyard fire or an oven I chose the alternative by slowly blazing the marshmallows with a kitchen torch. This was perfect because it actually got hot enough to melt the chocolate a little just like an old-fashioned s’more. I topped it off with another gingerbread cookie and there you have it! A s’more with some holiday charm welcoming you for a taste! I’ve placed some items that I used in the photos for your convenience below as well as my go-to gingerbread cookie recipe which I got from fancyflours.com. *QUICK TIP-Allow them to cool on the tray then place them on a cooling rack, once they have cooled completely, (which they may seem a little hard at first) add them to an airtight container and they will become soft again.
SHOP THE MOMENT | CLICK ARROWS FOR MORE
- 3 CUPS FLOUR
- 1 TSP BAKING SODA
- 1/2 CUP UNSALTED, SOFTENED BUTTER
- 1/2 CUP DARK-BROWN SUGAR, PACKED
- 1 LARGE EGG
- 1/4 CUP UNSULFURED MOLASSES
- 1 TSP GROUND GINGER
- 1 TSP GROUND CLOVES
- 1 TSP GROUND ALLSPICE
- 1 TSP GROUND CINNAMON
- 1/4 CUP MAPLE SYRUP
- 1/2 TSP SALT
- IN A LARGE BOWL, SIFT TOGETHER FLOUR, BAKING SODA, AND SPICES. SET ASIDE.
- IN AN ELECTRIC MIXER FITTED WITH THE PADDLE ATTACHMENT, CREAM THE BUTTER. ADD THE SUGAR AND BEAT UNTIL FLUFFY. MIX IN EGG, MAPLE SYRUP AND MOLASSES. GRADUALLY ADD THE FLOUR MIXTURE; COMBINE ON LOW SPEED. (YOU MAY NEED TO WORK IT WITH YOUR HANDS TO INCORPORATE THE LAST BIT OF FLOUR. DIVIDE DOUGH IN THIRDS. ROLL EACH THIRD BETWEEN TWO SHEETS OF PARCHMENT PAPER. PLACE ON A COOKIE SHEET AND CHILL FOR ABOUT 45 MINUTES.
- HEAT OVEN TO 350 DEGREES. WORKING ONE SHEET OF DOUGH AT A TIME, REMOVE TOP PARCHMENT SHEET AND CUT OUT SHAPES USING COOKIE CUTTERS. LEAVE SHAPES ON PARCHMENT PAPER AND REMOVE SCRAPS TO RE-ROLL.
- BAKE UNTIL CRISP BUT NOT DARKENED, ABOUT 15 MINUTES. REMOVE FROM OVEN. LET SIT A FEW MINUTES AND THEN USE A METAL SPATUALA TO TRANSFER COOKIES TO A WIRE RACK TO COOL COMPLETELY.
- 3 ENVELOPES OF UNFLAVORED GELATIN
- 1 CUP COLD WATER, DIVIDED
- 1 1/2 CUPS GRANULATED SUGAR, I USED PURE ORGANIC CANE SUGAR
- 1 CUP LIGHT CORN SYRUP
- 1/4 TSP. KOSHER SALT
- 2 TBS. VANILLA EXTRACT (I USED MEXICAN VANILLA BUT ANY WILL DO)
- A CANDY THERMOMETER
- POWDERED SUGAR FOR DUSTING
- STANDAR 9 X 13 CASSEROLE PAN OR BAKING DISH
- PLASTIC WRAP
- NON-STICK COOKING SPRAY (I USED PAM)
- LINE YOURE CASSEROLE/ BAKING DISH WITH A PLASTIC WRAP FROM BOTTOM TO SIDE. SPRAY PLASTIC WRAP WITH THE COOKING SPRAY AND GENEROUSLY DUST WITH POWDERED SUGAR FROM BOTTOM TO SIDES. PREPARE SUGAR SYRUP BY ADDING IT TO A SMALL TO MEDIUM SAUCE PAN AND COMBINE SUGAR, CORN SYRUP, SALT, AND 1/2 CUPS OF COLD WATER. COOK OVER MEDIUM HEAT UNTIL SUGAR HAS DISSOLVED WHILE STIRRING FREQUENTLY. RAISE THE HEAT TO HIGH HEAT AND COOK UNTIL IT REACHES 240 DEGREES ON A CANDY THERMOMETER. MEANWHILE POUR THE GELATIN AND 1/2 CUPS OF COLD WATER INTO A STANDARD MIXER. ONCE THE SYRUP HAS ARRIVED TO THE APPRORIATE HEAT SLOWLY ADD TO THE STANDARD MIXER WITH A WHISK ATTACHMENT. WHIP THE MIX FOR 10-15 MINUTES OR UNTIL IT HAS BECOME THICK. ADD VANILLA EXTRACT AND MIX UNTIL IT HAS BEEN THOROUGHLY MIXED IN. POUR MIXTURE INTO PLASTIC WRAPPED TRAY AND COVER WITH MORE POWDERED SUGAR. COVER WITH PLASTIC WRAP OVER NIGHT. REMOVE PLASTIC WRAP AND CUT WITH KNIFE INTO SQUARES OR USE A POWDERED SUGAR COATED COOKIE CUTTER TO CREATE SHAPES.
I hope this post was helpful and I hope you and your family have the happiest of holidays this year!
Do you have a favorite holiday cookie recipe? Please feel free to tell us all about it in the comments!
Cheers- Ashley Nicole