{ Marshmallows=Good. }

I found this recipe for marshmallows a while back. Instant love. 

I’ve been wanting to try them since. These are pumpkin marshmallows, and now that it is officially fall, I felt I could justify making them.

Also the fact that I had pumpkin leftover from my Pumpkin Juice  & Pumpkin Latte makings didn’t hurt either.

What’s that? You say you don’t like pumpkin?? That’s crazy talk! However, there’s a stopping point to these that would make them.. you know.. just marshmallows.

I found this recipe on 17 and Baking. 

I’m sorry there are no step by step photos here, but this required boiling/stirring for several minutes and a sticky confection I preferred not to get on my camera.

Call me crazy. 

I think the funniest thing that happened while I was making these was that I had three people say to me, before I was even 1/2 way finished, “I didn’t know you could make marshmallows”. By “you”, they meant anyone. Not just me in particular. At least I hope that’s what they meant.

Here we go.

Pumpkin Marshmallows:

3 envelopes of unsweetened, unflavored gelatin (3 tbsp)
1/2 cup cold water
2 cups  sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 cup  pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of allspice (I didn’t have any allspice, so I threw in a pinch of cloves)
Pinch of ground nutmeg

Powdered sugar and cornstarch, for dusting

For Plain Marshmallows you need:

3 envelopes of unsweetened, unflavored gelatin (3 tbsp)
1/2 cup cold water
2 cups  sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract

Powered sugar and cornstarch for dusting

Well grease a 9x13 glass pan, then dust with powdered sugar.

In mixing bowl, add the 1/2 cup water, then sprinkle the gelatin over. Allow to sit for 10 minutes.

Meanwhile, add the sugar, corn syrup, and 1/4 cup water in a medium pan. Bring to a boil until the mixture reaches 250 degrees F on a candy thermometer, (hardball stage). Stir constantly to prevent scorching.

On low speed, start to add the sugar mixture to your gelatin, add salt. Slowly, increase speed, as not to splash out hot mixture. Work your way to high speed, and beat until the marshmallows stop increasing in size.

This was the most fun for me. 

You watched two basically clear mixes puff up and up into white clouds. It made me happy.

This is the point where you will stop if you want plain mallows. Pour them into your prepared pan.

If you want pumpkin, travel on with me.

Whisk the pumpkin and spices together. Fold into the marshmallow mix with a spatula. This will require a little arm muscle and you probably won’t get it fully mixed. You’ll end up with a few streaks, and that is fine. Elissa from 17 and Baking said so. And it’s her recipe.

Pour into prepared pan. 

Let sit, uncovered, overnight.  

Personally, I couldn’t wait that long, and after about 5 hours I cut into mine.

Yurm.

Turn out onto powered sugar coated surface. Cut into squares. Dust the sides with cornstarch til they are no longer sticky. I dusted, then patted to get the excess off.

From there, you can have fun with them. I wanted to have s’mores, like she did (she also made her own graham crackers, wow!) but, it was not in the cards for me that night.

Or make little marshmallow pops

or whatever your little heart desires!

These are the softest marshmallows evah. I’m going to make another batch of plain for my non-pumpkin adoring husband. 

Oh, and they kinda jiggle- which makes me giggle.

Good times.

Be sure to stop by Elissa’s & tell her you saw her recipe here. She has a handy dandy printable for you and everything!

Tina

Shared on Wonka Wednesday at Hugs & Cookies XOXO for 9/28/11