Pumpkin Spice Marshmallows
This recipe can be summed up in five words: fluffy, delicious, bites of heaven. There is truly nothing better than a homemade marshmallow and if you’ve never tried one this is your sign. Store-bought marshmallows never stood a chance.
Pumpkin Spice Marshmallow Recipe
I made these marshmallows with pumpkin spice, but if you’re not a fan you can easily omit the pumpkin spice for a more traditional marshmallow. Hint, it’s almost prime hot chocolate time and this recipe would be perfect.
One thing to note, this recipe does require a candy thermometer, which is something that most people don’t have in their kitchen (but it's well worth it to make treats like these!).
What You’ll Need for Pumpkin Marshmallows
- 3 packages of unflavored gelatin
- 1 ½ cups of granulated sugar
- 1 cup of light corn syrup
- ¼ teaspoon of kosher salt
- 1 tablespoon of pure vanilla extract
- 1 teaspoon of pumpkin pie spice
- Confectioners’ Sugar (to use for dusting)
- ½ cup of cold water
- Electric mixer
- Candy Thermometer
How to Make Your Pumpkin Marshmallows
- Add the 3 packages of gelatin and ½ cup of cold water into the bowl of the electric mixer and let rest.
- Combine the sugar, corn syrup, salt and a ½ cup of water in a small pot, and cook over medium heat until the sugar dissolves while stirring constantly.
- Raise the heat to high and stir until the syrup reaches 240 degrees on a candy thermometer.
- With the mixer on low speed, slowly pour the sugar into the dissolved gelatin.
- Put the mixer on high speed and whip the mixture for 15 minutes.
- Add the vanilla, pumpkin spice and mix until combined.
- On a baking sheet on top of parchment paper, sift Confectioners sugar and Pumpkin spice.
- Transfer marshmallow mixture into a piping bag and make fun shapes on the parchment paper.
- Dust with more Confectioner's sugar and pumpkin spice.
- Let marshmallows cool for a few hours.
- Use them as a topping for hot cocoa, or eat them!