Pumpkin Spice Marshmallows
These easy homemade marshmallows are made with a pumpkin spice twist. Perfect for fall and a crowd pleaser. Great to bring to parties.
Servings: 20
Calories: 69kcal
Ingredients
- 3 Tbs gelatin unflavored, preferably grass fed (I use this kind)
- 1 cup water cold and divided
- 1 cup sugar
- 1/2 cup honey or just forget the sugar and add 1 more cup of honey
- 1 Tbs pumpkin spice
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- GMO-free corn starch for coating the marshmallows. I like to add about a tsp of pumpkin spice to the cornstarch before rolling the marshmallows in it.
Instructions
- Whisk together 1/2 cup cold water and gelatin in the bowl of your electric mixer. Allow to sit for 10-15 minutes.
- Combine sugar, honey, 1/2 cup water and salt in a saucepan over low heat. Stir until the sugar dissolves.
- Increase the heat to high and cook without stirring until the temperature reaches about 240º. Immediately remove the pan from the heat and stir in pumpkin spice.
- Turn your stand mixer to low. Using the whisk attachment, slowly pour the hot honey mixture into the softened gelatin. Once combined, increase the speed to high and beat for about 15-20 minutes. Add in vanilla extract during the last 2 minutes of whisking.
- Generously grease a 9x13 inch baking dish. Pour marshmallow mixture into dish and smooth out until flat. Let sit for at least 4 hours to overnight, or place in the fridge for an hour. Turn out onto a cutting board and cut marshmallows using a knife. I found it easiest to cut the marshmallows if I ran the knife under hot water before cutting each row.
- Break apart cubes and roll in cornstarch mix to keep from sticking.
Notes
Lightly cover to keep fresh. Will stay fresh for 1-2 weeks.
You can just use 1 cup of honey instead of adding sugar.
You can just use 1 cup of honey instead of adding sugar.
Nutrition
Serving: 1g | Calories: 69kcal | Carbohydrates: 17g | Sodium: 32mg | Potassium: 6mg | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg