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!).
Ingredients
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
Directions
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.
