Making marshmallows is a combination of art and science. It’s about time, speed, temperature and setting. I have been working on perfecting my marshmallows and these in the future I’m going to work on getting them a little more fluffier. Homemade marshmallows by nature are a little more dense (and sticky) but so so delicious especially when they melt on the top of your hot drink.
Given the spirit of the season, I thought it would be fun to make some pumpkin spice marshmallows to go into the hot apple cider we’ve been drinking by the gallon in this house. We have been making multiple trips to the neighbors produce stand to get jugs of fresh apple cider. We toss it into the crockpot with the Williams Sonoma Mulling Spices and sip it all Sunday long.
Otto has been obsessed with sprinkles (sugar) lately so I ordered these fall sprinkles and pressed them into the top of the marshmallows after I poured them into the pan to set. The set time on these marshmallows is 24 hours and the storage time is about a week if stored in a cool dry place.
There is going to be few things that are going to be your friend when making these marshmallows.
- Foil, do not pour these into a pan without it being foil lined. They will never come out of the pan if you don’t.
- Butter, really rub butter along the foiled lined pan covering the entire surface. Anything not scrubbed with butter is going to stick!
- Cooking spray, when you are pulling the fluff out of the mixing bowl and cutting them into squares you are going to want to lightly spray your hands and knife with cooking spray so that the marshmallow fluff doesn’t stick to you (or the knife). The cooking spray on the knife will give you a nice even cut.
- Candy thermometer, When you are bringing the sugar mixture to a boil, it is imperative to bring it to 240F which is considered a “soft-ball” stage. Any higher and it will turn hard. I love this one from Williams Sonoma
- Powdered sugar – tapping this (or if you are doing no sprinkles toss the entire marshmallow in the powdered sugar mix) . This will keep the marshmallows from sticking together.
- Patience, marshmallows can’t be rushed. They take time to boil, mix, set, and cut.
Pumpkin Spice Marshmallow Recipe
You will need:
2 tsp butter
3 envelops of unflavored gelatin
1 cup of cold water
2 cups of white sugar
1 cup of light corn syrup
1/4 tsp of salt
1 tsp of pumpkin spice extract
orange food coloring (optional)
fall sprinkles (optional)
- Line a square baking sheet (10×10 is what I used but depending how thick you want your marshmallows to be go bigger or smaller) with foil and grease the foil with butter.
- In a large mixing bowl, I use my metal kitchen aide mixing bowl, sprinkle the gelatin over 1/2 cup of water and set aside.
- In a heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Slowly bring to a boil, stirring until sugar is dissolved. Cook without stirring until the candy thermometer reads 240F.
- Remove the saucepan from the heat and gradually add to the gelatin. Beat on a high speed until the mixture is thick, doubled in size and white in color. Mix in the extract and the food coloring if using. Spray your hands with cooking spray (as well as your spatula) and pour into the pan, smooth out the mixture. Top with sprinkles if using. Cover and let stand at room temperature at least 12 hours.
- In a large bowl add the confectioners sugar. Flip the pan onto the counter (spray first!) and cut squares with a spray coated knife. Dip each marshmallow into the confectioners sugar to prevent the marshmallows from sticking together. Store in a cool, airtight container for at least a week.