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!
Pumpkin Spice Syrup (Pumpkin puree, brown sugar, pumpin pie spices. I add cinnamon too)
Pumpkin pie spices
Powdered sugar for coating
- 3 packages unflavored gelatin
- 1/2 cup ice cold water
- 1/2 cup pumpkin spice syrup
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 2 teaspoon vanilla extract
- 1/2-1 tsp pumpkin pie spices
- 1/4-1/2 cinnamon
- 1 cup confectioners' sugar
- Nonstick spray
- Place the gelatin and 1/2 cup of COLD water into the bowl of a stand mixer with whisk attachment.
- 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.
- 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.
- Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Cover the pan with sifted powdered sugar.
- 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.
- 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.
- Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.
- 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.
How would you S’more them?