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Marshmallows are a dangerous thing, especially if they are within arms reach and floating in a mug of hot chocolate. Lately, friends of mine have been saying that homemade marshmallows are the best thing ever, but I never thought to make them myself until recently. Although I consider myself a capable cook, I never thought I could be much of a confectioner. I always figured that I’d make a big mess, and I did the first couple of times, but once I got into the groove it was all worth the effort. Especially because I can add any flavor that I want.
Since fall is finally upon us, I thought it would be nice to create some flavored marshmallows that are prefect for the season: cinnamon because that’s the best smell of fall, and pumpkin spice because I love anything pumpkin flavored.
- 3 packs of unflavored gelatin
- ½ cup water
- ½ tsp vanilla extract
- ½ water
- 2 cup sugar
- ½ light corn syrup
- ½ salt
- ¼ confectioners' sugar
- ¼ cornstarch
- 1 cup water
- 1 cup sugar
- ¾ cup brown sugar
- 2 tbsp pumpkin puree
- 2 tsp pumpkin pie spice
- ¼ tsp allspice
- ¼ cup confectioners sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- Prepare your marshmallow flavorings (directions below) first and set aside.
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- In a medium bowl combine ½ cup of water and ½ tsp of vanilla extract. Sprinkle the gelatin over the mixture and let sit for about 5 minutes to fully absorb all the water and bloom.
- Prepare a 9x13 pan by lining with parchment paper and spray with baking spray. This is also a good time to spray your spatula. Set aside for later.
- In a medium saucepan add ½ cup of water, sugar, salt and corn syrup and bring to a boil. Once all the sugar has completely dissolved, test the temperature with a candy thermometer. Cook until the temperature reads 240F and remove from heat.
- Turn your mixer on a low setting and slowly pour the hot sugar mixture into the gelatin. Once all the mixture is added, increase the mixer speed to high and beat for about 10-15 minutes or until the mixture gets white and fluffy.
- Pour the mixture into the prepared pan and smooth it over with the spatula. At this point you can garnish you marshmallows with the add-on flavors (see directions below). Let sit for at least 4 hours or overnight to set.
- Once your marshmallows have set, lift up the parchment paper and set on a cutting board. Cut into squares or shapes with a knife or pizza cutter, and lightly dust each square with the remaining sugar and cornstarch mixture
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- Combine water and sugar in a small saucepan over medium heat and stir occasionally until all the sugar is dissolved. Add the pumpkin puree, pumpkin pie spice and allspice, and simmer for about 5 mins. Remove from heat and allow to cool to room temperature. Drizzle a couple of spoonfuls of syrup over the marshmallow mixture. Once you get a good drizzle all over, drag a knife through the mixture a few times vertically then horizontally to create a marbled effect.
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- Dust the top of your marshmallows with the cinnamon coating to create a thin layer of flavor.
Garnish a cup of hot chocolate or add a twist to your next s’more with these! They keep for a couple weeks in an airtight container, but they probably will be eaten up before then. I’m going to treat my friends to these homemade puffy delights so I packaged them in some glass jars with a hinged lid which I found at Fred Meyer’s and topped them with our Katniss labels.
Used In This Project:
- Circle Labels • I chose the “Katniss” style in sunflower and peach.
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Bobby works as in-house photographer and production designer at Evermine. When she's not behind a camera you can find her eating something delicious at a local Portland restaurant while planning her next adventure abroad.
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