why make this recipe
Pumpkin Marshmallows are a fun and unique twist on the classic treat. They bring in the warm flavors of fall while providing a fluffy and sweet indulgence. Homemade marshmallows can add a personal touch to your desserts, hot drinks, or just for snacking. Plus, they make your home smell amazing while they are being prepared!
how to make Pumpkin Marshmallows
Ingredients:
- 3 (.25 ounce) envelopes unflavored gelatin
- 0.5 cup cold water
- 2 cups white sugar
- 0.66666668653488 cup light corn syrup
- 0.25 cup water
- 0.5 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
- 0.25 teaspoon salt
- 3 drops orange food coloring
- 0.25 cup unsweetened cocoa powder
- 0.25 cup cornstarch
- 0.25 cup confectioners’ sugar
Directions:
Line a 9×13 inch pan with plastic wrap and spray it lightly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top. Let it sit for 10 minutes.
In a saucepan, combine the white sugar, corn syrup, and 1/4 cup water. Bring the mixture to a boil over medium-high heat. Do not stir once it starts boiling. Heat until it reaches 250 degrees F (120 degrees C) or until a little syrup dropped in cold water forms a rigid ball. Meanwhile, mix the pumpkin puree, cinnamon, ginger, nutmeg, and allspice in another bowl.
Attach the mixing bowl to the stand mixer and start it on low speed. Carefully pour the boiling sugar syrup down the side of the bowl. Increase the speed to medium-high and add the salt. Mix until the mixture is stiff, shiny, and white—this can take about 5 to 12 minutes. Scrape the bowl’s sides with a rubber spatula as needed.
Remove the bowl from the mixer and fold in the pumpkin mixture until it is fully combined. If you want a deeper orange color, add food coloring at this stage. Return the bowl to the mixer and beat on medium-high speed for about 3 more minutes. The mixture should form a continuous ribbon when you dip a spatula into it.
Pour the mixture into the prepared pan evenly. Let it set at room temperature for at least 8 hours or overnight.
Sift the cocoa powder, cornstarch, and confectioners’ sugar into a pie plate. Once the marshmallows are set, turn them out onto a work surface and cut them into squares or shapes you like. Roll each marshmallow in the cocoa mixture to coat all sides. These marshmallows are best served fresh, but they can be kept in an airtight container (unrefrigerated) for about a week or frozen for a month. If you store them, re-roll in the cocoa mixture before serving.
how to serve Pumpkin Marshmallows
You can enjoy Pumpkin Marshmallows in many ways. Add them to hot cocoa or coffee for a seasonal treat, use them in s’mores, or serve them in a candy dish for guests. They can also be added to dessert plates or enjoyed on their own as a sweet snack.
how to store Pumpkin Marshmallows
Store the marshmallows in an airtight container at room temperature. They stay fresh for about a week. If you want to keep them for longer, freezing them is a great option. Just make sure to re-roll them in the cocoa mixture before serving.
tips to make Pumpkin Marshmallows
- Make sure to measure your ingredients accurately for the best results.
- Use a stand mixer for ease, but a hand mixer will work if needed.
- Allow enough time for the marshmallows to set completely; overnight is best.
- Experiment with different spices for flavor variations that you might enjoy.
variation
You can try adding different flavors like vanilla or swap out the pumpkin puree for another fruit puree like apple or even chocolate for a different twist.
FAQs
Q: Can I make these marshmallows without corn syrup?
A: Yes, you can use agave nectar or honey as a substitute for corn syrup, though it might change the texture slightly.
Q: How long do these marshmallows last?
A: They can last about a week in an airtight container at room temperature or up to a month in the freezer.
Q: Are these marshmallows gluten-free?
A: Yes, all the ingredients used in this recipe are gluten-free, making them suitable for those with gluten intolerance.