Sometimes it doesn’t make much sense to make something homemade versus buying it pre made.
Marshmallows is NOT one of those things. Don’t get me wrong, I keep a bag of marshmallows in my pantry for some recipes. But homemade marshmallows are so much better that there really isn’t a comparison in my opinion.
My youngest describes them as “so fluffy it’s like eating a cloud”.
This is an easy adaption from my regular marshmallows I’ve made a million times.
I don’t keep homemade marshmallows around year round, but I do make a batch on occasion for a treat and more often in the fall and winter for hot cocoa season.
When we saw some pumpkin marshmallows in the store the other day I knew we needed to make some homemade ourselves. Adding a little pumpkin puree and a plethora of spices make them the perfect addition to hot cocoa (especially Mexican hot cocoa!) If you don’t have the spices I used but have pumpkin pie spice you could use that instead, and I went a little heavy on the spices, which is just how we like them!
Homemade marshmallows will tend to soak up the cornstarch/ powdered sugar coating so if you want to keep them for longer than a few days I like to dip them in chocolate or candy coating. They will keep for weeks this way. This jar is going on the hot cocoa bar but I suspect it will be empty soon!
Pumpkin Spice Marshmallows
Ingredients
- 2 pkgs unflavored gelatin (about 2 T)
- 1 cup cold water, divided
- 1 1/2 c sugar
- 1 cup corn syrup
- 1/3 cup pumpkin puree
- 2 tsp vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
- Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
- Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
- Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
- Fit mixer with a whisk attachment and turn on high.
- While running, slowly pour in the sugar syrup into the gelatin.
- Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
- Add vanilla, pumpkin, and spices in the last minute.
- Mix together the cornstarch and powdered sugar.
- Spray a 9 inch pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
- Spread marshmallow in pan, using a greased spatula.
- Dust with more cornstarch mixture.
- Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
- Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
- Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
- Using a greased pizza wheel, cut into squares.
- Store in a ziplock or airtight container.
For coated marshmallows for longer storage: Dust off any excess powdered sugar. Dip one at a time in melted chocolate or candy coating, coating completely. Place on a parchment paper lined tray and leave to harden.
