I really adore the taste of gingerbread. I'm not sure what I'd do with this fluff, maybe spoon it over ice cream. It'd also be good as the filling for graham crackers. Or instead of whipped cream on pumpkin pie. Or you could get your hands on some gingersnaps and dip them in it.


Gingerbread Marshmallow Fluff
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup unsulphured molasses
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 + 1/2 teaspoons vanilla extract

Stir together the sugar, light corn syrup, water and salt in a medium saucepan over medium-high heat with a candy thermometer clipped to the side. Bring to a boil stirring occasionally, until it reaches 240 degrees.
Meanwhile add the egg whites and cream of tartar to the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
Measure the spices out into a small bowl or ramekin.
When the syrup reaches 240 degrees set the mixer to low speed. Slowly drizzle in a couple of tablespoons of the hot syrup to warm them (If you add too much syrup at once, the whites may scramble.).
On low speed slowly drizzle in the rest of the syrup, the vanilla and all the spices then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy 8 - 10 minutes.
Allow to cool and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

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And then there's waffles.

Gingerbread Waffles

2 cups flour
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/2 teaspoon baking soda
1/2 cup sour milk
1 cup molasses

Sift together flour, spices, and salt. Heat to the boiling point, but do not boil, the molasses and butter then beat in the baking soda. Add sour milk, beaten eggs and sifted dry ingredients. Serve hot with whipped cream.

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This next recipe came from Yankee Magazine.

Blueberry Gingerbread

1 cup sugar
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp salt
1 heaping tsp soda
2 1/2 cups flour
1/2 cup molasses
2 eggs
1/2 cup oil
1 cup hot tea
1 cup blueberries

Mix dry ingredients. Add wet ingredients. Add tea last and fold in the berries. Use a 9 by 13 inch pan or make into muffins. Bake at 350 degrees until done.