Pumpkin Spice Marshmallow Recipe

Pumpkin Spice Marshmallow Recipe.  I love, love, love homemade marshmallows.  I have been making them for several years, and I just recently started to add new flavors to them.  In the Spring I made Guinness Marshmallows, and they were a hit. This week, I decided to try a recipe I have had in y head for a long time, Pumpkin Spice Marshmallows.  I cannot wait to try these with white chocolate as a s’more!! 

This is a two part recipe…I made pumpkin spice syrup for coffee and used it in the recipe. I have used this recipe several times, and it is always a hit! 

Shopping list:

Pumpkin Spice Syrup (Pumpkin puree, brown sugar, pumpin pie spices.  I add cinnamon too)

Gelatin

Brown sugar

White sugar

Kyro Syrup

Pumpkin pie spices

Cinnamon

Vanilla extract

Salt

Powdered sugar for coating

Non-stick spray

Pumpkin Spice Marshmallows

2015-09-17 01:53:29

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3091 calories

723 g

0 g

7 g

75 g

3 g

1031 g

1030 g

520 g

0 g

1 g

Nutrition Facts

Serving Size

1031g

Amount Per Serving

Calories 3091

Calories from Fat 50

% Daily Value *

Total Fat 7g

10%

Saturated Fat 3g

15%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 0mg

0%

Sodium 1030mg

43%

Total Carbohydrates 723g

241%

Dietary Fiber 7g

29%

Sugars 520g

Protein 75g

Vitamin A

2%

Vitamin C

18%

Calcium

51%

Iron

62%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3 packages unflavored gelatin
2. 1/2 cup ice cold water
3. 1/2 cup pumpkin spice syrup
4. 1 cup white sugar
5. 1/2 cup brown sugar
6. 1 cup light corn syrup
7. 1/4 teaspoon kosher salt
8. 2 teaspoon vanilla extract
9. 1/2-1 tsp pumpkin pie spices
10. 1/4-1/2 cinnamon
11. 1 cup confectioners' sugar
12. Nonstick spray

Instructions

1. Place the gelatin and 1/2 cup of COLD water into the bowl of a stand mixer with whisk attachment.
2. In a small saucepan combine 1/2 cup pumpkin spice syrup, granulated sugar, brown sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3. Uncover, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and the mixing bowl is cool to touch. While it mixes, add vanilla extract, pumpkin pie spices, and cinnamon.
4. Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Cover the pan with sifted powdered sugar.
5. When ready, pour the mixture into the prepared pan. Dust the top with more sifted powdered sugar and spices. Refrigerate marshmallows uncovered for several hours.
6. Once the marshmallows have set, gently remove them from the pan using a rubber spatula (or your hands) and coat with more sifted powdered sugar and spices. Cut the marshmallows into squares using a pizza cutter, and toss in sugar/spice mixture to coat.
7. Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.

Notes

1. I freeze mine to keep them from getting gross in the Florida humidity. We have also discovered that they roast better when they are slightly frozen.

By Everyday Party Magazine

Adapted from Alton Brown

beta

calories

3091

fat

7g

protein

75g

carbs

723g

more

Adapted from Alton Brown

Everyday Party Magazine https://everydaypartymag.com/

How would you S’more them?  

Check out the rest of our Pumpkin recipes and DIY‘s on the blog all week! 

Tags : Everyday Party Magazine, Marshmallow, Pumpkin, Pumpkin Spice, recipe, S'mores