Gingerbread marshmallows

Milk River, Brooklyn, N.Y.

Pastry chef Anna Markow has been making this mash-up of two holiday favorites for the past few years as part of cookie and treat boxes she sends at Christmas. She plans to include the marshmallows in the cookie-and-confection plate at Milk River, priced at $8 to $10.

“It’s kid-friendly, but also it’s unique and interesting,” Markow said.

She starts with a standard marshmallow recipe of sugar, water, corn syrup and gelatin, but she replaces the corn syrup with molasses. She cooks the sugar, molasses and water together with a spice blend of cinnamon, ginger, nutmeg and cloves. Then she adds the dissolved gelatin and whips the mixture until fluffy.

She spreads the mixture thinly on a cookie sheet and uses a small gingerbread man cookie cutter to make bite-sized treats. She dusts the marshmallows with powdered sugar mixed with the same spice mix used in the treat.

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