Gingerbread Marshmallows Christmas Recipe Kaleidoscope Blog by Erin Pracy

I am so excited to have Guest Blogger Erin Pracy from Erin Made This on Kaleidoscope today. She has a very special Christmas recipe for us that is perfect for last-minute gifts, or a delicious treat for you and your family!


Each year around November, OK October, I start to research what foodie gifts I can make for Christmas. Thanks to Pinterest, this list is practically endless and I am often still bookmarking recipes on Christmas Eve.

Marshmallows are always on this list. And please, listen to me when I say, they should be on yours too. The main reason for this is to see your friends/family/colleagues face when you tell them you made marshmallows. “What, like, you made them from scratch?” they’ll ask. Insert smugness here.

The second reason, which I give you permission to neglect to mention, is that they are so incredibly easy. The making of the marshmallows really consists of a couple of simple processes. Both of which can be done in 20 minutes before dashing off to your students’ Year 10 formal or two days after having your wisdom teeth removed. Trust me, I’d know.

I decided on gingerbread for this year’s flavour and it did not disappoint. The warm spices and pillowy texture have these marshmallows screaming Christmas. Imagine them in a hot chocolate! Why can’t it be snowing in Australia in December? Sigh.

Gingerbread Marshmallows Christmas Recipe Kaleidoscope Blog by Erin Pracy

Gingerbread Marshmallows

{Makes about 30}


3 cups of white sugar
4 tablespoons of gelatine
1 teaspoon of vanilla extract
2 teaspoons of ground ginger
2 teaspoons of ground cinnamon
½ cup of snow sugar {see note}


  1. Place the sugar and 1 cup of hot water into a saucepan and bring to a simmer on a medium heat.
  2. While that’s happening, place the gelatine in a glass jug or bowl and add 1 cup of cold water, while beating with a fork. It will thicken into a jelly.
  3. Once the sugar has dissolved, add the gelatine mix and continue to simmer until the gelatine has dissolved and the mixture is clear.
  4. Remove from the heat and add the vanilla and the spices and mix well.
  5. Transfer the mix to the bowl of an electric mixer and beat using the whisk attachment until thick, white and fluffy. This will be about 10 minutes.
  6. While the marshmallows are being beaten, line a 20 x 40cm tray with baking paper, then spray or brush it with oil.
  7. Transfer the marshmallow mix to the greased tray and smooth with a spatula then place in the fridge to set.
  8. Once set, about an hour or so later. Cut the marshmallows with a wet knife and toss in the snow sugar.



  • Snow sugar is a sugar that has had vegetable fats added to prevent it from melting. You can substitute with icing sugar mixture or icing sugar mixed with corn flour, but it will definitely dissolve within an hour. (I bought mine here)
  • You could flavour the marshmallows however you like: rosewater, vanilla bean or salted caramel would be my picks.
  • You can use a hand mixer; it’ll just take a little longer!


About Erin Pracy Erin Made This




Erin is a twenty something teacher who lives in Sydney, Australia. By day she hangs out with high school kids and teaches them to cook, sew and use technology. She quite certain it’s the greatest job in the world.

She started her blog Erin Made This because cooking and taking photos has been a long love of hers and blogging is a way to combine those two loves. She is obsessed with finding, cooking and adapting great recipes and sharing them with people all over the world.


Guest Blogger

This post was written by a guest blogger. Find out more information about them in the short bio above and show them some love by leaving a comment or checking out their site.

Latest posts by Guest Blogger (see all)