Homemade Pumpkin Spice Marshmallows

The traditional treat is given a delightful fall twist with these homemade pumpkin spice marshmallows. Ideal for enjoying on their own or adding a hint of fall flavor to your hot chocolate.

Ingredients:

• 3 envelopes unflavored gelatin
• 1 cup ice-cold water, divided
• 1
• 5 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 cup powdered sugar
• 1/4 cup cornstarch

Instructions:

Mix the gelatin with 1/2 cup of ice-cold water in a large mixing bowl

Give it ten minutes or so to bloom

The remaining 1/2 cup of ice-cold water, granulated sugar, corn syrup, and salt should all be combined in a medium saucepan

Cook the mixture over medium-high heat, stirring, until a candy thermometer registers 240F 115C

Take the sugar syrup off the heat as soon as it reaches the proper temperature

Whipping the gelatin mixture on low speed should be done using a stand mixer or a handheld electric mixer

Avoiding the beaters to avoid splattering, slowly pour the hot sugar syrup into the whipping gelatin mixture in a thin stream

The mixture should become thick, white, and fluffy after 10 to 12 minutes of whipping on high speed

Add the vanilla extract, pumpkin puree, ground cloves, ground nutmeg, ground cinnamon, and ground ginger while the marshmallow mixture is still whipping

Blend until thoroughly blended

Mix the cornstarch and powdered sugar together in a different bowl

To keep it from sticking, grease a 9 by 13 inch 23 by 33 cm baking pan and dust it with the powdered sugar and cornstarch mixture

Pour the marshmallow mixture into the baking pan that has been prepared once it is ready

Using a spatula dusted with the powdered sugar and cornstarch mixture, smooth the top

Let the marshmallows sit overnight or for at least four hours at room temperature

Once the marshmallow is set, take it out of the pan and place it on a cutting board that has been lightly dusted with additional powdered sugar and cornstarch mixture

To create the shapes and sizes you want for the marshmallows, use cookie cutters or a sharp knife

To coat all sides and keep them from sticking, toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture

Savor your homemade pumpkin spice marshmallows for s'mores, hot cocoa, or as a sweet treat!