Whip up a batch of red velvet cake donuts for a special breakfast treat. The light chocolate flavor pairs perfectly with the cream cheese glaze. And don’t forget the sprinkles! Donuts bring great joy to my life. I can’t fully explain why. Maybe it’s the memory of stopping by my small town’s donut shop every…
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 what could only be trap, I asked what exactly she meant. She explained she had seen homemade marshmallows that resembled mushrooms and claims to have seen such a thing in real life, not just on television.
I can offer up little more than simple marshmallow squares.
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. I assure you, homemade marshmallows like this pumpkin spice variety are quite simple and worthwhile to make.
The most challenging part of this recipe, for an impatient person like myself, is the waiting. Prepare to wait for the sugar syrup to reach the correct temperature and then for the mixture to whip up just right and, lastly, for the marshmallows to fully set.
I admit, I have tried my hand at making marshmallows at home before. Delicious, but giant, homemade marshmallows were the result of that first attempt. After my second attempt here, I still have quite a ways to go before I reach perfection, but I tell myself that is part of the fun. Enjoy!
Pumpkin Spice Marshmallows
- 1 cup pumpkin puree
- 1 cup cold water, divided
- 1/4 cup powdered gelatin
- 1 1/4 cups corn syrup
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- non-stick cooking spray
- 2 tablespoons + 2 teaspoons cornstarch
- 2 tablespoons confectioners' sugar
- Combine the pumpkin puree, 1/2 cup of the cold water, and the powdered gelatin in a mixing bowl and mix until well blended.
- Meanwhile, pour the remaining 1/2 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 saucepan 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.
1/4 cup powdered gelatin is equivalent to just more than 1 box, or 4 envelopes, ofKnox gelatin.In lieu of pumpkin pie spice, the original recipe called for 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.