Homemade Pumpkin pie spiced marshmallows are soft, fluffy, gooey marshmallows with the flavors of fall in every cloud like pumpkin spiced bite! Homemade marshmallows are easier than you may think to make at home! are soft, fluffy, gooey marshmallows with the flavors of fall in every cloud like pumpkin spiced bite!
Special Equipment
Special Equipment needed for making these pumpkin pie spiced homemade marshmallows:
- Candy thermometer
- stand mixer with whisk attachment
- A little patience is definitely needed for making your own marshmallows as they need to set for hours!
Tips For Making Homemade Pumpkin Pie Spiced Marshmallows
Making homemade pumpkin pie spiced marshmallows is easy, however, here are some tips to help you along.
A candy thermometer will help you monitor the temperature of the sugar syrup, as it can take several minutes to reach the proper temperature.
Homemade marshmallows, as you can imagine, are sticky. So make sure to use nonstick cooking spray on the handle of your spatula when you spread it. Furthermore, the cornstarch is essential for making sure the marshmallows don’t stick to the pan when they set.
Gelatin stinks! So just prepare yourself for that moment when the gelatin is whisked with the sugar syrup.
You have to allow the marshmallows to set for at least 4 hours before cutting. I also dust my knife with the cornstarch mixture prior to cutting.
These marshmallows will keep for up to 3 weeks in an airtight container at room temperature.
*Feel free to make these into vanilla marshmallows by omitting all of the pumpkin pie spice.
Homemade Pumpkin Pie Spiced Marshmallows
Homemade Pumpkin Pie Spiced Marshmallows
Pumpkin pie spiced homemade marshmallows are soft, fluffy, gooey marshmallows with the flavors of fall in every cloud like pumpkin spiced bite!
Ingredients
- 3 packets gelatin
- 1/3 C cold filtered water
Sugar syrup
- 1/2 C Filtered water
- 2/3 C light corn syrup
- 1 3/4 C granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Marshmallow Coating
- 1/3 C cornstarch
- 1/3 C powdered sugar
- 1 tab pumpkin pie spice
Instructions
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FOR BLOOMING GELATIN
3 packets of gelatin bloomed with 1/3 C cold filtered water- set into bowl of stand mixer wirh whisk attachment. Allow to sit while you cook the syrup.
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CANDY SYRUP PORTION OF MARSHMALLOWS
1/2 C filtered water
2/3 C light corn syrup
1 3/4 C granulated sugar
– placed in heavy bottom saucepan or pot.
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Bring ingredients to 240 degrees before starting mixer on medium high and pouring slow stream of hot liquid into gelatin. Kick up mixer to high for 15 minutes until marshmallow fluff is white and thick and fluffy.
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Flavor marshmallow mixture with 1 tablespoon pumpkin pie spice and 2 teaspoons vanilla extract. Mix until combined.
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MARSHMALLOW COATING
Essential so marshmallows dont stick. Mix 1/3 C cornstarch, 1/3 C powdered sugar, 1 tab pumpkin pie spice. Coat an 8 inch square pan on bottom and up sides.
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Oil a spatula and then put marshmallows into the pan. Sprinkle more coating on top and jiggle around in pan to shape.
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Set pumpkin pie spice marshmallows 4 hours before cutting up and store in airtight container for 3 weeks.
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