A couple weeks ago, I was in the grocery store, and I saw some bags of marshmallows claiming to be pumpkin marshmallows. They were pumpkin shaped marshmallows, but that was the only pumpkin thing about them, they were just the same old generic store bought marshmallow. But it got me thinking, pumpkin flavored marshmallows sound like a good idea. It’s something else I can do with all the pie pumpkins I have my disposal. So I searched online and found a couple different recipes. I choose the one I thought was the best. I found the recipe on a blog called “Taste and Tell“. Below you will find my notes from my experiences with this recipe as well as the recipe with my own personally written instructions.
1. Since I have made marshmallows several times before, I saw the ingredients and basically followed the method I always used, which actually is pretty much the same as this recipe’s instructions.
2. The pumpkin puree is added near the end of the process. I have been working on my own flavors of marshmallows such as raspberry that didn’t come out as well. I think the mistake now was adding the fruit puree too early. You need to add your flavoring, in this case pumpkin, after you have whipped your sugar/gelatin mixture.
3. When I poured the mixture into the pan, I was concern at first that they weren’t going to set up well later on. But hours later, the texture was perfect.
4. You can use a basic coating of powdered sugar, corn startch, and spices. Or you can use some graham crackers crumbs, which I have done in the past and loved.
- For the bloom
- 3 (1/4 ounce) envelopes unflavored gelatin
- 1/2 cup cold water
- For the pot
- 2 cups sugar
- 2/3 cup corn syrup
- 1/4 cup water
- To add the flavor
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- For the coating
- 1 1/2 cups powdered sugar
- 1/2 cup corn or potato starch
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground nutmeg
- Start by blooming the gelatin in the cold water. Pour 1/2 cup of cold water into the bowl of your stand mixer. Add in the 3 packs of gelatin. Set aside.
- Mix the spices into the pumpkin puree and set that aside
- Bring 2 cups sugar, 2/3 cup corn syrup, and 1/4 water to a boil in a saucepan. Clip on your a candy thermometer
- Do not stir in once it has begun boiling.
- Cook until the temperature reaches 250 degrees.
- Slowly pour into the stand mixer with your whisk attachment on the lowest setting. Once you have it all in raise the speed to high. Whip for 7 to 8 minutes until white and fluffy. Stop the mixer. Add in the spiced pumpkin.puree.
- Turn your mixer back up to high and whip for another 3 to 4 minutes.
- Pour the marshmallows into a greased 9 x 13 baking dish. Smooth out with a spatula. Work fast.
- Allow to set in the pan for 4 to 8 hours before attempting to remove and cut.
- In a bowl, combine the coating ingredients. Sprinkle on top of the marshamallows. Then remove from them the pan. Sprinkle the other side of the marshmallows. Then cut into pieces. Roll each piece in the coating.
- Store them in a cool, dry place.