Homemade Pumpkin Spice Marshmallows
Let’s talk about the fact that I am desperate to own a fire pit. So we can sit around the fire, all cozy and warm, and eat s’mores. That’s the main motivating factor for this whole fire pit obsession. I want to sit around it, in the nice crisp and cold weather, and eat s’mores. Plain and simple. But until we actually decide to buy one of these lovely contraptions, I instead like to convince others that we should all use their fire pit together. Like my neighbors … it’s their own fault though – they were the ones that mentioned when we first met them that they had a fire pit. I locked in on that statement immediately. Oh, you have a fire pit? Did I mention that I make homemade marshmallows??? They probably think I’m a complete nutto.
But good news. I now have a friend who has a fire pit. Although I’m pretty sure the first time she mentioned this I also brought up the homemade marshmallows. I think I have a problem.
But you see, homemade marshmallows are all kinds of good. I’ve never been a fan of the ones you can buy at the store but homemade? Yeah, I do enjoy those.
And how about we add in some of my favorite fall flavors. Like pumpkin puree and plenty of spice. And now take one of these marshmallows and sandwich it between some graham crackers and chocolate. Now that my friends is one heck of a s’more. And promise me that if you get the chance, you will try it with one of those chocolate squares stuffed with sea salt caramel. S’mores heaven.
And don’t be afraid to use your homemade marshmallows to barter with your neighbors to use their fire pit. Marshmallows can be very convincing I tell you.
Yield: 90 1-inch squares
Homemade Pumpkin Spice Marshmallows
Recipe for homemade pumpkin spice marshmallows. Filled with pumpkin puree and plenty of fall spices, these marshmallows are perfect for s’mores.
- ⅓ cup plus 1 tablespoon pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- dash of ground allspice
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup confectioners’ sugar
- ¼ cup cornstarch
- In a small bowl, mix together the pumpkin puree, cinnamon, nutmeg, cloves, ginger and allspice. Set aside.
- Add the gelatin and ½ cup of the ice cold water to the bowl of a stand mixer fitted with the whisk attachment.
- In a small saucepan, add the remaining ½ cup water, granulated sugar, corn syrup and salt. Place the pan over medium high heat and cover with the lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 240 degrees. Immediately remove from the heat.
- Turn your stand mixer on low and while running, slowly (and carefully) pour in the hot mixture in a stream down the side of the bowl. Once all the liquid is added, increase the speed to high. Continue to whisk for about 12 to 15 minutes, until the mixture is very thick and lukewarm. During the last minute of whipping, add in the vanilla extract and pumpkin puree mixture (start with the mixer on low and then increase again to high once incorporated).
- Meanwhile, while the mixture is whipping, whisk together the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray. Generously coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the rest for later.
- When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly in the pan. Sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature for at least four hours (and up to overnight).
- Gently remove the marshmallow from the pan and place on a cutting board. Using a pizza wheel, sharp knife or cookie cutter (all dusted with the confectioners’ sugar mixture), cut into 1-inch squares (or desired shape). Once cut, lightly dust all the sides of each marshmallow with the confectioners’ sugar mixture (making more if needed) to prevent them from sticking. Store the marshmallows in an airtight container for up to 3 weeks.
Marshmallow base from Alton Brown via the Food Network.