I’m not a big fan of marshmallows, but, I have pondered making them from scratch because I like the challenge of making different things. I finally decided to give it a try and make them as part of a gift for a dear friend and since she’s a pumpkin/pumpkin spice fan I decided to challenge myself even further and make Pumpkin Spice Marshmallows.
In the bowl of my stand mixer I combined 3 packets of unflavored gelatin with a half cup of water. I stirred it together and let it sit so the mixture could bloom while I made the syrup.
In a saucepan, I combined granulated sugar, corn syrup, salt and water and brought it to a boil without stirring – stirring could cause the mixture to crystalize. Once the syrup reached 240 F I slowly poured it into the gelatin mixture with the mixer running on low. Once I added all of the syrup I turned the speed to high (8 on my KitchenAid Stand Mixer) and whisked it for 12 minutes.
While the mixture didn’t look like much at first, soon enough, about 5 minutes in, it began to resemble something that could ultimately become marshmallows. And, after the full 12 minutes I was so elated I could have done a happy dance if it wasn’t for the fact that I wanted to transfer the marshmallows to my prepared pan ASAP.
This wasn’t as easy as just spreading it with a spatula though. Because the mixture was thick and sticky I rubbed my hands with vegetable oil in order to smooth and stretch it into the dish.
I let the marshmallows cure in the pan on my counter for 24 hours and then sliced them using a pizza slicer. I then coated each of the marshmallows in a coating of corn starch, powdered sugar and pumpkin pie spice. In the directions below I include directions on making your own pumpkin pie spice, but, you could easily just use store-bought if you have it on hand.
Of course I tried these before packing them up and mailing them and I must say and of course it’s no surprise, homemade marshmallows are so much better. I didn’t get the funny aftertaste I usually get with store bought ones.
Pumpkin Spice Marshmallows
3 packs of unflavored gelatin
1 cup water (divided)
1 1/2 cups white granulated sugar
1 cup light corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup cornstarch
1 cup powdered sugar
Pumpkin Pie Spice:
2 tablespoons cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
1 1/2 teaspoons allspice
In the bowl of a stand mixer, add the gelatin and 1/2 cup of water. Stir together and let sit while you make the sugar mixture.
In a small saucepan, combine the granulated sugar, corn syrup, salt and the remaining 1/2 cup of water. Let it come to a boil over medium-high heat. Do not stir, or the mixture will crystalize. Clip a candy thermometer to the pot and once the temperature of the syrup reaches 240 F remove the syrup from the heat.
With the mixer on low and using the whisk attachment, slowly pour the syrup mixture into to the gelatin mixture. Once all of the syrup has been added raise the speed of the mixer to high and beat for 12 minutes.
Meanwhile, make the pumpkin pie spice by combining all of the spices in a small bowl, set aside.
In a medium bowl combine the cornstarch, powdered sugar and 1 tablespoon of the pumpkin pie spice. Stir to combine. This will be the coating for the marshmallows.
Dampen a paper towel with vegetable oil and spread the oil all over the inside of a 9×13 inch baking dish. Once the entire dish has been coated, sprinkle a few tablespoons of the powdered sugar mixture into the pan and move it around so the dish is coated.
When the marshmallow fluff has been beating for 11 minutes add in the vanilla extract and teaspoons of pumpkin pie seasoning. .
Once the marshmallow is done beating transfer it to the prepared baking dish and use a spatula to smooth the top.
Using a sifter or sieve, cover the top of the marshmallows with a light coating of the powdered sugar mixture.
Let the marshmallows sit out on your counter for at least 4 hours or overnight. I let mine sit out for 24 hours.
When they are done, sprinkle some of the coating onto your counter and turn the marshmallows out and slice with a knife or a pizza cutter.
Add the marshmallows to the bowl with the powdered sugar mixture to coat them.
Once all of the marshmallows have been coated store for a few weeks in a Ziploc bag or Tupperware.
Keep the extra powdered sugar mixture. After sitting for a few days, the marshmallows will absorb the coating, just toss them in the mixture once again.
Recipe from The Garlic Diaries