I’m not one to jump on the pumpkin spice bandwagon, particularly when it comes to the now famous latte. But when tasked with creating a seasonal recipe for my sister’s fundraising project, pumpkin spice seemed an appropriate theme.
And marshmallows seemed the appropriate vehicle.
I’ve written before about my disdain for store-bought marshmallows and my love for homemade ones. Like my Nutella recipe, these pack a subtle, yet saturated flavor and super soft texture that could easily melt in your mouth (or a certain latte …).
Even better, they’re extremely easy to make. Really!
So, get at it.
PUMPKIN SPICE MARSHMALLOWS
Prep time: 5 minutes. Cook time: 30 minutes. Makes: About 100 inch-size marshmallows or 50 two-bite size marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, about 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons pureed pumpkin
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Modified from Alton Brown’s recipe.
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer, with a whisk attachment, on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 12-15 minutes.
While the mixture is whipping, prepare the pan as follows.
Combine the confectioners sugar and cornstarch in a small bowl. Lightly spray a 13×9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
Add the vanilla during the last minute of whipping.
Divide the marshmallow, pouring the first half into the prepared pan, using a lightly oiled spatula to spread it evenly.
In the second half that’s still in the bowl, mix in the pumpkin puree, cinnamon, nutmeg and food coloring, if wanted. The mixture will thin, but don’t worry, it still will set up. Once all the ingredients are incorporated, pour this mixture over the first one.
Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners sugar mixture. You can also use a small biscuit or cookie cutter to create shapes. Once cut, lightly dust all sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks.