The first cool front of the Fall season made it through this past week and to celebrate, I whipped up a batch of Homemade Pumpkin Spiced Marshmallows! Fluffy, flavorful little bites of PUMPKIN MARSHMALLOWS that are perfect for your morning coffee which is how I've been devouring them so far.
Seeing all those flecks disbursed throughout the marshmallow makes me smile as I am fully aware that this little cube will take my morning coffee routine to a new level! Adding a square to my cup is something I love doing…my little indulgence for the day. But don't just take my word for it, make a batch and try it out for yourself. Personally, I find dropping one of these Pumpkin Spiced Marshmallows into my cup of hot coffee comes pretty close to the PSL's we get occasionally this time of year. Of course, it's not the exact drink but it does change the flavor of my home brewed coffee, distributing the pumpkin flavors throughout my cup, making every single sip a little delight!
Making PS Marshmallows
When I initially made these Pumpkin Spiced Marshmallows, they packed a punch! Not sure if it was because I was trying to multitask or got overly excited in making them but somehow, I mis-measured something and it was as if the clove fairies were smothering me!
So to avoid putting my taste buds out of commission for the rest of the season so early into it, back to the drawing board it was. This time, better attention was given and the perfect balance was attained between all the spices and filling. One thing that kept crossing my mind was whether or not orange food coloring should be added…you know, to give it more of a 'pumpkin' vibe. Ultimately though, I LOVE the natural color that resulted and thought it to be a thing of beauty!
But by all means, if you'd like to add some orange color, do it. I recommend adding it to the pumpkin pie filling mixture and start with a small amount as you don't want to end up with Cheetos hued marshmallows. Unless, of course, that's what you're going for, then you do you … ;)
- 1/3 cup Pumpkin Pie filling
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1 cup Water - divided
- 1 cup Corn Syrup
- 1 1/2 cup Granulated Sugar
- 1/4 tsp Salt
- .75 oz Unflavored Gelatin (3 pouches)
- Powdered Sugar - for Dusting
Making the Marshmallow Fluff
- In a small bowl, combine pumpkin pie filling, spice and extract. Stir well and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water and gelatin. Let sit while the syrup is prepared.
- In a small saucepan, combine 1/2 cup water, corn syrup, sugar and salt. Attach the candy thermometer to the side of the pan, making sure to leave space between the bottom of the pan and the thermometer tip. Cook over medium heat until the sugar dissolves, then raise heat to high. When temperature reaches 240 (F) degrees, remove from heat.
- When the syrup mixture is ready, begin mixing the gelatin on the lowest speed. Slowly and CAREFULLY begin pouring in the syrup mixture. Then slowly turn up the speed until it reaches the highest speed setting. Let it whip until it gets fluffy, approximately 12-15 minutes.
- While the mallow fluff is mixing, prepare your pan. Cut a piece of parchment paper bigger than the size of your dish. Make diagonal cuts on the corners to allow the parchment paper to square off and sit properly inside the dish. Using a fine mesh sieve, dust a generous layer of powdered sugar on the bottom and set dish aside.
- Once the mallow fluff is ready, add pumpkin pie mixture and stir until well combined. This step will deflate the fluffy mallow a little bit, which is normal.
- Pour mallow mixture into the prepared dish. Smooth and spread out evenly. Top with another generous dusting of powdered sugar. Set aside and allow to sit overnight.
Cutting the Marshmallows
- Separate the parchment lining from the dish and set beside. Gently pull the parchment paper away from the all sides of the mallow fluff. Cut into desired size strips, then cut across to make them into squares.
- Roll each square in powdered sugar, making sure to get all sides as this will eliminate the stickiness when handling them. Store in an airtight container. Enjoy!
To help minimize the mallow fluff's stickiness, dip the blade of your knife in powdered sugar frequently. I recommend dusting a light layer of powdered sugar on the bottom of your storage container as these are moist and will get sticky again while in storage. In addition, I place a small silica gel packet in my container to help absorb whatever moisture builds up, being careful not to let little ones get ahold of it.
Are you a homemade marshmallow snob? Join the club! If it's your first time making this delightful little treat, take a gander at my Homemade Vanilla Marshmallows and my Peppermint Marshmallows which goes perfect in hot chocolate and indulge those mallow fluff cravings year round.
Cori - xoxo