OKAY, people, it has taken some serious self control to wait all the way until Friday to post this recipe. I have been dying to put these marshmallows on here all week. They have just been sitting on my counter…staring at me every time I walk by…saying “Hello, look how pretty and fall-y and fluffy and delicious we are! POST US.”
So…I am very excited to finally be able to do so. And I have learned something new this week…marshmallows are literally the MOST fun thing to make ever. Ever, ever, ever, ever, ever, and I will hear no arguments. They transform from a mixture of gelatin and hot sugar to a huge bowl of thick, cloud-like, sweet, soft marshmallow fluff. YASSSSS. I seriously want to make homemade marshmallows every day of my life.
I am absolutely awful at baking or making anything dessert-y in the slightest. Seriously…I will ruin a boxed brownie mix. Think I’m exaggerating? I’M NOT. So when these marshmallows were so easy to make and turned out so well, it made my heart very happy. The point is…if these are easy enough for me to not mess up, you’ve got this.
Um…^^^^^speaking of hot chocolate…popping one of these marshmallows on top of a steaming cup of hot cocoa is what dreams are made of. These homemade marshmallows melt into hot chocolate so much better than store bought, and they make your cocoa taste amazing with that hint of pumpkin spice!
If you aren’t leaving work to frantically drive to the grocery store and buy the ingredients to make these right now, something needs to change in your life. Make it happen, people. MAKE IT HAPPEN.
Alright, so I’ll actually chat with you about the marshmallows now instead of continuing to go on and on and on and on about my morbid obsession with the little clouds of sweet perfection. How do you make them? It’s actually ridiculously simple. Here are your steps:
- “Bloom” gelatin with water for several minutes in the bowl of your stand mixer (do you like how I just used the term “bloom”? Do you think I’m super legit?…because I feel super legit).
- Heat water, sugar, and corn syrup in a small pot until it reaches 240 degrees.
- Slowly poor the hot syrup into the gelatin with your mixer running on low.
- Turn your mixer up to high, and beat for about 12 minutes
- Spread into baking dish, and let sit for 4 hours – overnight.
See how easy that is??
I cannot describe how much fun it is to watch that initial sugar/gelatin mixture expand and grow until it is basically overflowing from your bowl. Try and attempt not to eat all the fluff before transferring to your baking dish…good luck…I failed this mission, many spoonfuls over.
So, what about the pumpkin spice element of these marshmallows? You make your own pumpkin pie spice mix (super easy, but you can buy store bought if you would like!), and that goes into the recipe on two separate occasions.
- It goes into the marshmallow fluff right at the end of the beating process.
- It goes into the powdered sugar/cornstarch mixer that the marshmallows are tossed in.
The result of these two additions of pumpkin pie spice? The most fall-y, spiced, delicious, nostalgic, happy tasting marshmallows of all time.
I’m in love. On top of being able to post these marshmallows, I have had the best day ever! First of all…it’s Friday. And second of all, my students just decided to be extra awesome today for some reason.
Listen to all of this greatness…
- One student’s parent brought me in homemade bread. From scratch.
- Another student brought me in chocolate covered peanuts.
- A THIRD student brought me in (and this is by far the best one) fresh milk from one of her dairy cows that she owns. Literally the jar was still warm – that’s how fresh it is. I am totally cooking with it all next week and I am SO EXCITED.
- Two of my students are just absolutely in love with mowing lawns. It’s a hobby of theirs, and they want to start their own landscaping business, which I think is really cool. So they said they want to mow my lawn for me. And instead of me paying them, they are going to mow in exchange for me cooking them food…so…to sum it up – they are doing something Seth and I hate, and in exchange, I cook for them and feed them, which I love. How much of a hook up is that?? I’m super pumped. They are starting today ?.
In addition to all that, Seth and I are going to Kansas City this weekend as a belated birthday trip (since he was in the field during my actual birthday), which will be super fun, and we are leaving right after school today. Best day evaaaaaa.
And I got to finally post my marshmallows! Which, by the way, are adult and toddler approved, as you can see below ?.
Base marshmallow recipe adapted from Alton Brown.Print
Homemade Pumpkin Spice Marshmallows
- Prep Time: 30 mins
- Total Time: 30 mins
- 3 packets of unflavored gelatin
- 1 cup water (divided)
- 1 1/2 cups white granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1/2 cup cornstarch
- 1 cup powdered sugar
- For the pumpkin pie spice:
- 2 tablespoons cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons allspice
- In the bowl of you stand mixer, add your gelatin and 1/2 cup of water. Stir together and let sit while you heat your sugar mixture
- In a small sauce pan, combine the white granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water – do not stir it
- Turn the stove onto medium high – high heat and let this mixture come to a boil
- Keep track of the temperature using a candy thermometer. When it reaches 240 degrees, remove it from the heat and, with your stand mixer on low, slowly pour the hot syrup into the gelatin/water mixture
- Continue pouring it in slowly until the entirety of the syrup is in the stand mixer with the gelatin
- At this point, turn your stand mixer up to high speed (I didn’t go all the way to the max level, but close) and beat for 12 minutes
- Meanwhile, make your pumpkin pie spice by combining all spices (cinnamon, nutmeg, ginger, allspice) together in a small bowl and setting aside
- In a medium bowl, combine your cornstarch, powdered sugar, and 1 tablespoon of pumpkin pie spice – stir to combine (this will be the coating for the outside of your marshmallows)
- Dampen a paper towel with vegetable oil, and spread the oil all over the inside of a 9×13 baking dish. When the entire inside of the dish has been coated, add several tablespoons of your powdered sugar/cornstarch mixture into the pan and move around so that the bottom and the sides of the dish are coated in powder (this way, the marshmallows won’t stick)
- When your marshmallow fluff has been beating for 11 minutes, and there is only 1 minute left, add your vanilla extract and 2 teaspoons of pumpkin pie seasoning
- When the marshmallow fluff is done beating, transfer it to your baking dish and use a spatula to smooth the top
- Using a sifter or a sieve, cover the top of the marshmallows with a light coating of your powdered sugar/cornstarch mix
- Let the marshmallows sit out on your counter for AT LEAST four hours or overnight
- When they are all done, sprinkle some powdered sugar mix across your counter to create a non-stick surface
- Run a knife along all edges of the 9×13 baking dish to release the marshmallows. Ease the block out of the baking dish and let it sit on your powdered counter
- Using a pizza slicer (or, if you don’t have one, just use a knife), slice your marshmallows into squares (size is totally up to you)
- In the medium bowl that you mixed your powdered sugar/cornstarch/pumpkin pie spice mix in earlier, add your marshmallows cubes a few at a time, completely coating them in this mixture. This not only makes them not sticky, it also makes them taste even better!
- Once all your marshmallows have been coated in the powder, they can be stored in a tupperware or ziplock bag for a few weeks
- *Keep any extra powdered sugar mix around, because as the marshmallows sit for several days, they will absorb the outer coating of powder and will need to be tossed in more
The serving size in this recipe will completely depend on the size in which you slice your marshmallows. This will vary so much per person that I didn’t put a yield amount or make a nutrition info block. Which is probably best, because these aren’t exactly the healthiest of snacks ?.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more fall awesomeness? Check these out: