With Halloween quickly approaching and a chill in the air settling in, I decided to try out homemade pumpkin spice marshmallows. They are made with pumpkin puree and lots of spices. They really taste like a bite of Fall and would pair perfectly with the Pumpkin Spice Latte currently at Starbucks! They don’t have a very long shelf life, so plan to serve them shortly after preparing.
Born and raised in South Florida, this season (well all seasons) are new to me, but I have fallen in love with Fall and all of the Autumn flavors. During the next few weeks I am going to showcase a mixture of spooky Halloween treats and my favorite Fall desserts.. Bundle up!
Begin by gathering all of the ingredients. Gelatin can be found at most local grocery stores, it is typically near the Jell-O.
Using a 9 x 13 pan lined with aluminum foil, sprayed generously with nonstick cooking spray. Mix 1/4 cup cornstarch and 1/4 cup powdered sugar together and sprinkle liberally over pan, coating the bottom and sides well. Save the remaining cornstarch/powered sugar and set the pan aside for use later.
Place ½ cup cold water in mixing bowl fitted with whisk attachment and sprinkle with 3 packages of gelatin. Allow to sit and dissolve for at least 5 minutes. The gelatin will clump up as it absorbs the water, this is normal.
In medium saucepan, mix together ½ cup water, 1 cup light corn syrup and 1 1/2 cups granulated sugar. Place over medium-high heat. Once the sugar has dissolved stop mixing and insert candy thermometer.
Gradually increase the speed of the mixer until it reaches high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You will know the marshmallow is ready when you lift up the beater and the mixture slowly drips down into the bowl in a thick stream.
Once the marshmallow mixture has reached the proper consistency, add the food coloring into the bowl and mix until it is a uniform orange color. I used a mixture of red and orange food coloring and made my mix a pale orange color.
Pour the marshmallow mixture into the pan and smooth the top. Allow to sit and firm up at room temperature, uncovered, for at least 8 hours.
To cut the marshmallows, sprinkle the top with the corn starch/ powdered sugar mixture and flip it onto a clean surface covered with parchment paper. Using a sharp knife dipped in the corn starch/ powdered sugar, cut the marshmallows into big squares or whatever size you desire. Dust all exposed areas with the corn starch/powdered sugar mixture, as it is VERY sticky. You can also cut with a pumpkin shaped cookie cutter. Store marshmallows in airtight container at room temperature.They should be eaten quickly as they go stale in a week.
For the full formula click here:
Pumpkin Spice Marshmallows.htm
Happy Marshmallow Making!