{yes, it's messy}
One of the best things about homemade marshmallows is that they're a blank canvas, just waiting to be given color—the soft pink of strawberries, green with dots of lime zest, or pale orange, flecked with cinnamon and dusted with graham cracker crumbs.
The idea of a pumpkin pie marshmallow has been floating around in my head for awhile (truth be told, I have a Google doc filled with marshmallow flavors I want to try out) and for some reason, midnight on night three of my candy making madness seemed as good a time as any to try it out. It didn't set up as quickly as the other batch of marshmallows I had made that night, so it didn't make it into the candy boxes (a girl can only stay awake so long). So, these fluffy clouds of pumpkin are a gift for locals only. Sorry long distance friends. You'll just have to come visit.
{pumpkin pie marshmallows, ready to be given}
Pumpkin Pie Marshmallows
recipe adapted from this one by Molly Wizenberg
- Non-stick cooking spray
- 1 cup water, divided
- 3 envelopes unflavored gelatin
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons pumpkin puree
- 1 tablespoon + 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 5 graham crackers, crushed
- 1/2 cup powdered sugar
* special equipment: a candy thermometer
Line a 9x9 square baking pan with foil (I use this size because I like my marshmallows to be big squares, but you get fewer this way. Use a 13x9 pan for more, smaller marshmallows). Coat foil lightly with nonstick spray.
Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment (I don't have one of these, but I imagine it'd make things easier. I use a hand mixer). Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
we can check pumpkin off our spreadsheet. almond in april please!
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