Gingerbread Caramel with Cinnamon Dusted Marshmallow

Gingerbread Caramel
1 Prepare a 12 x 17 " sheet pan by lining it with parchment paper.  Leave 3" of overhang on each side so you can easily lift it out of the pan once cooled.
3 Blend sugar with gingerbread spice and ginger until combined.
2 In a large, heavy duty thick bottomed pot, combine all caramel ingredients.  
4 Cook over medium-high heat until 242F, stirring constantly.
5 Pour on prepared sheet pan. Spread evenly with spatula.  Cool to touch and cover loosely.
Marshmallow- hydrating gelatin
11 Fill a pot big enough to place 5 qt mixing bowl halfway with water.  Put on stove, but to not turn on.
7 Carefully measure out 120 grams of cold water. Put in 5 qt mixing bowl.
8 Slowly sprinkle in unflavored gelatin while whisking.
10 Set aside while preparing the rest of the marshmallow.
Marshmallow
20 Have gingerbread caramel ready at workspace.
12 Combine sugar, corn syrup, and 150 grams of water in a heavy duty thick bottomed pot.
13 Cook until 252F. Turn off and remove from heat.  Let cool undisturbed until temperature reaches 210F.  Do not let it cool more than this.
14 While syrup is cooling, bring water in pot to a boil. Place entire mixing bowl that contains hydrated gelatin in the pot.  This will melt down your gelatin so it easily incorporates.  It also warms your bowl so the syrup doesn't freeze on the sides.
15 Once gelatin is melted, place mixing bowl on stand mixer but do not begin mixing.
16 When sugar mixture reaches 210, turn mixer on medium speed.
17 SLOWLY stream in cooked syrup while mixer whips.
18 Once all syrup is in, turn mixer to high.  Mix for 8 minutes or marshmallow has doubled in size.
26 Add vanilla, mix for 20 more seconds.
19 Turn off mixer, spread marshmallow over caramel.
21 Sprinkle top with cinnamon. Cover marshmallow with a piece of oiled parchment. 
22 Marshmallow must set up for a minimum of 12 hours before cutting.  24 hours is preferable. 
Cutting and Wrapping
24 Cut candy into desired size.  1 x 1.25" is standard.
25 Wrap in cello wrap, parchment paper, or wax paper.