Spiced Marshmallows

Marshmallows and spice make hot chocolate so nice… sorry, that was extremely corny.


I have to confess that I’ve given in (and given up). I can’t fight it any longer and will not wait for the cold weather to come to me; if I do, I will sadly be waiting an eternity.

The fall cravings have hit in full force, and it is a terrible thing to be living in Texas when these cravings hit. For cravings of soup and chili, hot chocolate and pumpkin spice lattes, one must be where the air is brisk and leaves are starting their autumnal change. NOT, in a place where you can experience summer, spring, and fall in the span of one week.

Spiced Marshmallows | Sempre Dolce

This is Texas. This is fall in Texas – not ideal, to say the least. However, since this is where I happen to live, I just have to make due. So, from inside my house, the warm wind blowing outside becomes a cool one, and the golden sunshine, which only makes for warmer temperatures, instead becomes a glow of warmth to cut through the cool wind… like I said, I have to make due. This includes food as well: as I hold my cup of hot cocoa or bowl of soup I have to try and forget the weather outside. As long as I’m inside, it’s fall.

What sort of climate do you live in? Do you live in a place where there’s four seasons, or a place with one season and the other three pop in here in there? Also, do you like your fall on the warm side or more the cool side? (< the latter for me!)

Spiced Marshmallows | Sempre Dolce

I don’t know how the weather is where you live, but I do know that no matter what, it’s time to celebrate the season with appropriate food and drink. On Monday, I posted a recipe for deliciously easy Apple Hand Pies, and now today we’re going to make marshmallows – spiced marshmallows, that is. (I must note here that in a way, this recipe is a prelude to the one I will be posting this upcoming Monday as we will be sticking with the hot chocolate theme.)

Homemade marshamllows. What I love about these little puffs of joy isn’t just the fact that they are 100 x 100 better than store bought. No, what I love most is the melt factor. You place homemade marshmallows on top of hot cocoa and before long you have the most heavenly layer of marshmallow bliss to accompany your every sip, down to the last drop. #yesplease

Spiced Marshmallows | Sempre Dolce

For these marshmallows, we are going to take a blend of spices (cinnamon, allspice, nutmeg, ginger, cloves) to add a touch of fall goodness and to also add an instant pop of spice to your cup of hot cocoa (or any other beverage you would top with marshmallows).

Spiced Marshmallows | Sempre Dolce

While not one of the quickest things to make (not one of the slowest either, so don’t be scared off!), you won’t regret the time spent, as homemade marshmallows are absolutely worth it. And, unlike other recipes (at least other recipes made for my family), you will have them for hot beverage enjoyment for multiple days – so it’s really all worth it in the end.

Spiced Marshmallows | Sempre Dolce

The Lowdown: These luscious thick and fluffy marshmallows are flavored with a blend of spices to add instant pop to your cup of hot chocolate!

Spiced Marshmallows
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  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cloves
  • Powdered sugar (about 1 C.)
  • 3 1/2 envelopes (2 tbsp. plus 2 1/2 tsp.) unflavored gelatin
  • 1 C. cold water, divided
  • 2 C. granulated sugar
  • 1/2 C. light corn syrup
  • 1/4 tsp. salt
  • 2 large egg whites
  • 1 tbsp. vanilla extract


  1. In a small bowl, combine spices and set aside.
  2. Oil bottom and sides of a 9x13 in. rectangular metal baking pan; dust bottom and sides with some powdered sugar (make sure it's well coated!).
  3. In the bowl of a stand mixer (or in a large mixing bowl), sprinkle gelatin over 1/2 C. cold water; let stand to soften.
  4. In a 3-qt heavy saucepan, cook granulated sugar, corn syrup, remaining 1/2 C. cold water, and salt over low heat (I actually cooked it over medium-low), stirring with a spoon, until sugar is dissolved. Increase heat to medium-high and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. (Note: if you do not have a thermometer, I suggest using the ball test - see note below.) Remove pan from heat and pour sugar mixture over gelatin mixture. Stir until gelatin is dissolved.
  5. With a stand (or handheld) mixer, beat mixture on high speed until it is white, thick, and nearly tripled in volume, about six minutes (if using a hand mixer, about 10 minutes)
  6. In a separate medium-sized bowl using clean beaters (I used my handheld with the little whisk attachment), beat egg whites until they just hold stiff peaks.
  7. Then, beat the whites, vanilla, and spices into sugar/gelatin mixture until just combined, making sure the spices have been thoroughly mixed in.
  8. Pour mixture into baking pan and sift 1/4 C. powdered sugar evenly over the top.
  9. Chill marshmallow in refrigerator, uncovered, for about three hours, or until firm and up to one day.
  10. Once firm, run a thin knife around edges of pan and invert onto a large cutting board. Lifting up one corner of the pan, use your fingers to loosen marshmallow and ease onto cutting board.
  11. Using a large knife, cut into roughly one-inch cubes (or, to be fun, you can cut out small shapes :).
  12. Sift remaining powdered sugar into the baking pan, and roll marshmallows through it, making sure all 6 sides are covered. Shake off the excess sugar and store in an airtight container for up to one week (or plunk some directly into a steaming cup of hot chocolate).


If you do not have a candy thermometer, you can tell if it is at the right temperature by dropping some of the sugar mixture into cold water. If it is at the desired temperature (240° F.), it will form thick threads and when rolled between your fingers, will form a ball. The ball should be soft and easily flattened when pressed.

For cutting the marshmallows, the original recipe notes that you can also use an oiled pizza cutter.

Recipe adapted from Smitten Kitchen



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