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Ginger bread man marshmallows

This amazing recipe for Gingerbread Man Marshmallows comes from The Devilled Egg online cookery school, featuring Steenbergs Organic Pumpkin Pie Spice Mix and our natural Almond Extract. An amazing twist on a traditional theme.


  • 9 leaves of gelatine 
  • 450g caster sugar 
  • 7g liquid glucose 
  • 60g egg whites 
  • 1 teaspoon of almond extract 
  • 1 tablespoon of pumpkin pie spice mix
  • Icing sugar and cornflour for coating 


  1. Line a large baking tray with cling film followed by a few tablespoons of the icing 
  2. sugar and cornflour 
  3. Soak the gelatine in 140ml cold water 
  4. Place the sugar, 200ml of water and glucose into a pan and gently heat 
  5. until the sugar has dissolved
  6. Boil until the mixture has reached 127C (about 15 minutes)
  7. Carefully pour in the soaked gelatine and the water it was soaking in 
  8. Whisk the egg whites with an electric whisk until stiff (start once 
  9. the sugar syrup is around 115C to avoid the sugar syrup cooling down too much)
  10. Continue whisking whilst you pour in the hot sugar syrup
  11. Add the spice mix and almond extract 
  12. Continue whisking until the mixture is shiny, stiff and cooled (up to 10 minutes)
  13. Pour the mixture onto the prepared tray 
  14. Leave to set for a couple of hours
  15. Release the sides of the marshmallow with a palate knife and invert on to a
  16. chopping board
  17. Cut either with a knife or a cookie cutter 
  18. Combine more icing sugar and cornflour in a bowl and coat the marshmallows, 
  19. otherwise they are too sticky to handle
  20. Leave to dry out overnight and serve 


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