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Homemade Pumpkin Spice Marshmallow: So Easy to Make, You Won't Believe it!

Homemade Pumpkin Spice Marshmallow

By Brooke McLay

If you crave Pumpkin Spice Lattes, your life is about to get tastier than ever! Because you are FIFTEEN minutes away from homemade Pumpkin Spice Marshmallows. I know, you think homemade marshmallows are cause for panic. I mean, who makes marshmallows, other than those uppity gourmet group of impossible foodies? The answer…YOU DO! Homemade marshmallows are absurdly quick and easy to make. If you have sugar, corn syrup, unflavored gelatin, and a stand mixer, you’re about ready to rock this recipe into your cocoa. You simply dissolve the gelatin in water, whip up a boiling sugar syrup, then mix it all together until light and fluffy. The recipe below details everything you need to know to get this recipe happening in your own kitchen stat.

Try serving these delicious pumpkin spice marshmallows in a mug with your favorite cocoa, coffee, or even a vanilla steamer. They’re absolutely delicious!

Homemade Pumpkin Spice Marshmallow

Makes 24 large marshmallows

Ingredients

  • 3 packets unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla
  • 1/2 cup powdered sugar

Directions

  1. Sprinkle gelatin into cold water. Set aside.
  2. Place pumpkin puree, sugar, corn syrup, and pumpkin pie spice in a large skillet over medium-high heat. Bring to a boil and allow to boil for 90 seconds, or until the mixture reaches 240 degrees on a candy thermometer.
  3. Pour gelatin mixture into a stand mixer bowl. With the beaters turned to low, start to slowly add the pumpkin syrup to the bowl, beat until very smooth, then turn the speed up to high and whip until the mixture turned very thick and fluffy.
  4. Spray a 9×13″ baking dish with nonstick baking spray, and dust with powdered sugar. Use a nonstick spatula to scrape the pumpkin marshmallow mixture into the pan. With slightly damp fingers, smooth out the mixture. Dust the top with powdered sugar. Allow to cool until firm. Use a sharp knife coated with powdered sugar to slice individual marshmallows from the pan. Toss in powdered sugar. Serve and enjoy, or store in a tightly covered airtight container for up to 1 week.

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