Are you in love with anything pumpkin spice like me? Pumpkin has always been a favourite of mine. Recently I have been addicted to pumpkin spice lattes and coffee and creams. So I thought hey why not in marshmallows!
It would make my hot cocoa and lattes even better and I was right! Honestly these marshmallows tastes just like a pumpkin spice latte, so flavourful and delicious!
Hope you like these pictures I took, our cat doesn’t make it easy let me tell you! Every time I have an idea or start setting up an area for a photo shoot here he comes along jumping and knocking things down. My daughter wanted to go outside and have some fun in the snow and I thought we should take some pictures with our hot cocoa while we are at it. I thought if they turn out okay I will post the recipe if not then at least we had fun!
We took Koti out on the snow and he did not like it at all! Poor fella, he went a little crazy when he went back inside. Do you have a cat and do they like the snow or outdoors in general?
My original adaption from The Clever Carrot, her recipe is amazing and the only one I use for any kind of marshmallow I make.
Follow this link to her homemade-fluffy-marshmallows-corn-syrup-free recipe.
For this recipe I used my adaptation from my turkish-delight-marshmallows post. I’ve kind of memorized it since it is my writing haha!
I do not have a candy thermometer, so I just time my candy when I make it just like grandpa did when making Turkish delights. If you are not a risk taker, I would use it and as suggested by Emilie, the temperature must be heated to approximately 250 F.
What you need:
- 1/2 cup water + 1/4 cup
- 3 tbsp gelatin (such as Handi brand-halal gelatin)
- 2 cups sugar
- 1/2 cup evaporated milk
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- a small dash of ground ginger
- a tiny pinch of ground cloves
- 1 cup icing (powdered) sugar
- 1/3 cup cornstarch
- orange food colouring (optional)
Firstly, prepare your 13 x 9 inch pan by greasing it well and cover it with a piece of parchment. Make sure to have the parchment hanging from the sides, as those are your handles for easy removal. You can use any size pan, but for thicker marshmallows use a small pan, and for thinner marshmallows use a bigger pan.
Measure 1/2 cup water. Pour into the mixing bowl, then add in the gelatin and whisk together.
In a sauce pan, combine sugar, evaporated milk, cinnamon, pumpkin spice, cloves, ginger, and 1/4 cup water. Whisk over low heat (4 on the dial) until sugar has dissolved. Taste and add more spices if desired.
Bring to a gentle boil, reduce the heat (I reduce it to minimum). Do not stir, allow it to cook. If you are using a candy thermometer, it should be 247-250 F takes 10-15 minutes. I cook mine for 17 minutes on my glass stove top oven on minimum heat.
Pour in the hot syrup to the mixing bowl, and beat on low speed until well incorporated. Increase the speed to high and beat until thick, fluffy and glossy; this takes 10-15 minutes. In the last few minutes, add in some orange food colouring with a toothpick quickly and carefully, then add some to the sides as it’s beating. When I make it, it’s done in 13 minutes so I add it at the 11 minute mark.
You will have to work quickly, as it sets fast. Pour into prepared pan and allow to set overnight.
Combine icing sugar and cornstarch, then spread half of the mixture on a cutting board and cut the marshmallows.
I use a pastry cutter to cut into it; you can use that, a pizza wheel or a good sharp knife.
Sift the icing powder mixture over the cut up marshmallows.
Store them in a tightly sealed container for up to a week, and you can freeze the extra.