It’s Thanksgiving Day and I’ve been busy in the kitchen. It’s one of those days when you just eat and eat, take a nap, eat some more, feel miserably full, yet take one more bite of that piece of pie. That’s exactly why I decided to post a recipe on the lighter side today. The last thing you need today is to see a recipe of pie or cake. You really need to eat, take a long nap followed by a nice hot cup of your favorite drink. Something to warm your soul and get you moving again. Then maybe after a couple of hours, you can go for that pie again.
Meantime, let me tell ya about these homemade light and spongy Pumpkin Spice Marshmallows that literally melt in your mouth. They have just the perfect touch of spice to give them a mild pumpkin taste and you won’t believe you ever ate those store-bought marshmallows.
First of all, let’s clear up any misconceptions and discuss the pro’s and con’s of homemade marshmallows. You see, some people actually think that homemade marshmallows must be hard to make.
- They are easy to make. Once you make your first batch you’ll be wanting to make more.
- You can make them in so many wonderful flavors.
- You can make them in any size you prefer and cut them into shapes with cookie cutters.
- They are so light and spongy and literally melt in your mouth, not like those things from the store.
- They make great Christmas gifts and keep well for days.
- You will never make enough. Your friends and family will keep requesting more of your delicious spongy marshmallows.
- You’ll have a hard time deciding what flavor to make next.
There are three basic ingredients in making these marshmallows, sugar, corn syrup and gelatin. It starts with a simple mixture of unflavored gelatin and water. You mix the two together and let the mixture set for about five minutes. This is called the bloom. Next, you make a simple syrup, by simply cooking some water and sugar together for a few minutes. Then you add the syrup to the yeast mixture and whip it on high-speed for a few minutes. This step is called the mallowing.
After the mixture becomes fluffy and doubles in volume in your mixing bowl, you get to add your favorite spices. In this recipe, I added some pumpkin puree, vanilla and cinnamon.
Turn your coffee into a Pumpkin Latte when you add these Pumpkin Spice Marshmallows, or add some to your favorite hot chocolate.
Have a Marshmallowy Day!!Print
A spongy melt in your mouth marshmallow infused with pumpkin and warm spices.
- 5 teaspoons unflavored powdered gelatin
- 1/2 cup cold water
- 3/4 cup sugar
- 1/2 cup light corn syrup, divided
- 1/4 cup water
- 1/4 teaspoon salt
- 1/3 cup pure pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- Wilton Copper (light skin) gel food coloring, optional
The Cinnamon Coating
- 1/2 cup classic coating (see recipe below)
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
- 1 cup cornstarch
- Sift sugar and cornstarch together into a medium bowl. Cover with an air tight lid and store. Mixture will keep indeifinitely if kept in an airtight container.
- Lightly coat an 8 x 8 inch baking pan with cooking spray.
- In a small heatproof bowl, whisk together the cold water and gelatin. Allow to set for at least 5 minutes.
- Add the sugar, 1/4 cup of corn syrup, water and salt to a medium saucepan. Stir to combine. Bring to a boil over high heat, stirring occasionally, and cook until temperature reaches 250 degrees on a candy thermometer.
- Meantime, add the remaining 1/4 cup of corn syrup to the bowl of an electric stand mixer fitted with the whisk attachment. Go ahead and microwave the gelatin on high for about 30 seconds until it has completely melted. Add the gelatin to the corn syrup in the mixing bowl. Turn mixer on low and keep it running.
- In a small bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg and vanilla and set aside. Once the syrup has reached 250 degrees, slowly add it to the mixing bowl, leaving the mixer on slow speed until all of the syrup has been added. Increase the speed to medium and whisk for 5 minutes. Increase the speed to medium high and whisk for an additional 5 minutes. Turn to the highest setting and whisk for 1 additional minute. The mixture should be tripled in volume. At this point, if you prefer to enhance the color, add 1 to 2 drops of food coloring and whisk for a few seconds. Using a spatula, give the marshmallow batter a fold to ensure the pumpkin mixture is totally incorporated.
- Pour the marshmallow batter into the prepared pan, using an offset spatula to spread the batter into the corners. Sprinkle the batter generously with the cinnamon coating. Allow to set for at least 6 hours to cure.
- Run a sharp knife around the edges of the marshmallows to make sure they are loosened from the pan. Invert the pan onto a surface that has been sprinkled with the coating and dust with additional coating. Cut into pieces. Dip sticky edges in more coating, patting off any excess.
- Store in an airtight container for up to two weeks.
- Yield is about 24 1 1/2″ marshmallows.
- Total time does not include curing.