Pumpkin Spice Marshmallows Without Corn Syrup
This recipe combines homemade marshmallows with seasonal pumpkin spice for a cozy autumn treat that you can enjoy on its own or added into your favorite hot chocolate!
Equipment
- Digital Food Scale
- Stand Mixer
- 3-Quart Pot
- 9x13-inch Baking Pan
- Parchment Paper Sheets
Ingredients
- ½ cup cold water
- 22 grams grassfed gelatin
- 454 grams cane sugar
- 312 grams raw honey
- ½ cup warm water
- 1 teaspoon pumpkin spice
- ½ teaspoon fine sea salt
- avocado cooking spray
- organic powdered sugar for dusting
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the cane sugar, honey, the ½ cup warm water, pumpkin spice, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes.
- Line a 9x13-inch baking pan with parchment paper. Grease the prepared parchment paper and two additional sides of the baking dish with avocado oil spray.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
Video
Notes
Tips
- When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is just sprinkling gelatin on top of cold water and not touching it). This way is so much better and prevents any clumps from forming. I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
- If you don't want to use honey, you can use light corn syrup in its place.
- If you want a darker color or even more pumpkin spice flavor, you can double the amount of pumpkin spice.
- When whipping the marshmallows, be sure to whip until the mixture is thick. You should be able to drizzle the first letter of your name and it won't melt in right away. This is the trick I always used to teach new employees at my bakery!
- When cutting the marshmallows if you put some powdered sugar on your hands, it will help them not stick to your hands.
- If you want to roast these, it's best to do it with a kitchen torch as opposed to over an open flame. This gives you the best flavor and texture!
Nutrition
Calories: 28kcalCarbohydrates: 7gProtein: 0.2gFat: 0.02gSaturated Fat: 0.002gSodium: 15mgPotassium: 0.3mgFiber: 0.003gSugar: 7gVitamin A: 0.1IUVitamin C: 0.005mgCalcium: 1mgIron: 0.01mg
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