I felt really good about this recipe until I told my sister I made marshmallows. She responded by asking if I made them into anything. Ignoring the red flag my consciousness immediately raised, I asked her what exactly she meant. ”Like shapes?” I foolishly inquired. She went on to explain she had seen homemade marshmallows made to resemble mushrooms. She further claims to have seen such a thing in real life, not just on television. Well sheesh, my marshmallows are just squares.
Simple, boring ol’ squares, but tasty ones at that. In her defense, my sister attempted to soften the blow by reassuring me most people do not makes marshmallows at all. My hope is to change that with this delightful recipe for pumpkin spice marshmallows. I assure you, they really are quite simple and worthwhile to make.
Other than waiting for the sugar syrup to reach the correct temperature and then waiting for the mixture to whip up just right and then waiting for the marshmallows to fully set, this recipe is a breeze. If you have patience, you can conquer this recipe. In fact, even impatient cooks can make these marshmallows with relative ease.
Case in point, if asked to note something I would like to change about myself, my tendency to indulge in impatience would be right up there. I am and always have been a rather impatient individual. That is tough to admit, but I do so in hopes you recognize even an impatient person can get through all the waiting to enjoy homemade marshmallows.
I also admit I have tried my hand at such a recipe before. In that attempt, I made (giant-sized) homemade marshmallows. After my second attempt here, I still have quite a way to go before I reach perfection, but I tell myself that is part of the fun.
My verdict? Homemade marshmallows are soft, pillowy, lovely tastes of deliciousness. That is the extent of my ability to wax poetically about food, so I hope I have done them justice. Enjoy!
- 1 cup pumpkin puree
- 1 cup cold water, divided
- ¼ cup powdered gelatin
- 1¼ cups corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- non-stick cooking spray
- 2 tablespoons + 2 teaspoons cornstarch
- 2 tablespoons confectioners’ sugar
- Combine the pumpkin puree, ½ cup of the cold water and the powdered gelatin in a mixing bowl and mix until well blended.
- Meanwhile, pour the remaining ½ cup of cold water into a saucepan along with the corn syrup, sugar and salt.
- Bring to a boil over medium heat. Gently brush down the sides of the pot from time to time to return any sugar crystals that form back into the mixture.
- Upon boiling, place a candy thermometer into the syrup and continue to cook, without stirring, until the syrup reaches 255 degrees F (hard ball stage).
- Remove the saucepan from the heat.
- With the mixer running, very slowly and very carefully pour the hot sugar solution into the pumpkin-gelatin mixture.
- Gradually increase the mixer speed to high and allow to whip for 10 minutes. It may be necessary to scrape down the sides of the bowl once or twice if the mixture creeps up to high.
- At the beginning of the final minute of whipping (minute 9), sprinkle in the pumpkin pie spice.
- Lightly spray a standard baking sheet (I used a jelly roll pan to help contain the mixture) with non-stick cooking spray and rub gently with a paper towel to distribute the spray and remove any excess.
- Scrape the mixture into a prepared pan and spread as smooth as possible with an offset spatula or large knife. Be sure to coat the utensil with nonstick cooking spray as well.
- Set the marshmallows aside and allow to rest uncovered at room temperature for at least four hours. (Resting overnight is fine).
- After this final wait, cut the marshmallows with a lightly oiled knife or pizza cutter, break into individual pieces and place in a large bowl.
- Whisk together the cornstarch and confectioners’ sugar and pour over the cut marshmallows.
- Toss to coat completely and shake off excess.
- Enjoy immediately or store in an airtight container with the lid slightly ajar for one to three days.