Ingredients
For the marshmallows:
- 3 envelopes of unflavored gelatin (about 2 1/2 tablespoons)
- Why it’s essential: Gelatin is what gives our marshmallows their delightful fluffiness and structure.
- 1 cup granulated sugar
- Why it’s essential: The sugar sweetens the marshmallows and helps create that signature chewy texture.
- 1/2 cup light corn syrup
- Why it’s essential: Corn syrup prevents the sugar from crystallizing, ensuring a smooth and glossy finish.
- 1/2 cup water
- Why it’s essential: This will dissolve the sugar and corn syrup, creating the base for our marshmallow mixture.
- 1 teaspoon vanilla extract
- Why it’s essential: This enhances the overall flavor, adding warmth to the marshmallows.
- 1 teaspoon pumpkin pie spice
- Why it’s essential: This blend of spices (cinnamon, nutmeg, and ginger) infuses the marshmallows with that classic fall flavor.
- 1/2 cup pumpkin puree
- Why it’s essential: Pumpkin adds flavor, moisture, and a beautiful color to the marshmallows.
For dusting:
- 1/2 cup powdered sugar
- Why it’s essential: This prevents the marshmallows from sticking together and adds a touch of sweetness.
- 1/4 cup cornstarch
- Why it’s essential: Cornstarch helps create a non-sticky coating that keeps the marshmallows fresh and easy to handle.
Instructions
- Prepare the Pan: Start by greasing a 9×13-inch baking dish with non-stick spray. Then, line it with parchment paper, leaving some overhang for easy removal later. Grease the parchment paper as well.
- Bloom the Gelatin: In a mixing bowl, combine the unflavored gelatin with 1/2 cup of cold water. Let it sit for about 5-10 minutes until it’s absorbed the water and becomes spongy. This step is crucial for achieving that fluffy texture.
- Cook the Sugar Mixture: In a saucepan over medium heat, combine the granulated sugar, corn syrup, and 1/2 cup of water. Stir until the sugar dissolves, and then increase the heat to bring the mixture to a boil. Use a candy thermometer to monitor the temperature; you want it to reach 240°F (115°C), known as the “soft-ball stage.”
- Combine Mixtures: Once the sugar mixture reaches the right temperature, remove it from heat. Carefully pour the hot syrup into the bowl with the bloomed gelatin, and add the vanilla extract, pumpkin pie spice, and pumpkin puree.
- Whip It Good: Using an electric mixer, beat the mixture on high speed for about 10-15 minutes, or until it becomes thick, fluffy, and white. The mixture should triple in volume and form stiff peaks.
- Spread in the Pan: Pour the marshmallow mixture into the prepared baking dish. Use a greased spatula to spread it evenly, smoothing the top as best as you can.
- Dust with Sugar and Starch: In a small bowl, whisk together the powdered sugar and cornstarch. Dust a generous amount over the top of the marshmallow layer. This will prevent it from sticking.
- Let It Set: Allow the marshmallows to set at room temperature for at least 4 hours or overnight if possible. The longer they set, the firmer they’ll become.
- Cut and Dust Again: Once set, lift the marshmallows out of the pan using the parchment paper overhang. Dust a cutting board with the powdered sugar and cornstarch mixture, and cut the marshmallows into squares. Dust all sides with the mixture to prevent sticking.
- Store: Place the marshmallows in an airtight container, separating layers with parchment paper. They can be stored at room temperature for up to 2 weeks—if they last that long!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 50 kcal
- Fat: 0g
- Carbohydrates: 13g
- Protein: 1g