Making homemade marshmallows is not as hard as you might think. Making your own means you can cut them into any shape you want and add your own flavors!
I’m in the mood for making my own marshmallows instead of buying the store-bought ones, how about you?
I used to think that making marshmallows would be crazy hard, then I watched a tutorial on how and I can’t figure out why I was so scared to try it before. If you have a mixer, a candy thermometer, and a saucepan, you can make them in about 30 minutes.
Campfire s’mores will never be the same! I made some last year and put wine in them. Those wine marshmallows turned a common mug of cocoa into an adult cocktail on that chilly night!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Since it’s officially pumpkin spiced everything season, time to jazz up some marshmallows for your lattes.
Try these on your sweet potato casserole for a fun twist!
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If you are thinking that making your own marshmallows is hard, you are wrong!
Try this recipe and you will be making your own marshmallows in no time!
Bloom your gelatin, cook your sugar to 240F, drizzle into your gelatin, whip until nice and thick adding the pumpkin pie spice while whipping it.
Whip until nice and thick, pour into your cornstarch-dusted pan, let cool overnight, cut into squares and toss in powdered sugar! That’s it!
- 3 packages of powdered gelatin (packages are 0.25 ounces or 1 tablespoon each)
- 1/2 cup water
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon almond extract
- 1 tablespoon Pumpkin Pie Spice
- Cornstarch for dusting pan
- Powdered sugar for dusting marshmallows
- Add the three packages of powdered gelatin and 1/2 cup water to the bowl of a mixer.
- Let stand and bloom while you are cooking sugar.
- In a separate heavy-bottomed saucepan, add 1/2 cup water, corn syrup, sugar, and salt.
- Bring to a boil and add the candy thermometer.
- Cook until temperature reaches 240F or the soft-ball stage.
- Once the sugar reaches that temperature, remove from heat, turn on the mixer on low, and drizzle the sugar mixture into the gelatin.
- Once you have added all the sugar, turn the mixer on high and whip until it turns bright white and thick!
- While the marshmallow is whipping, dust a 9X13 dish with cornstarch.
- Add the vanilla and the pumpkin pie spice and mix until incorporated.
- Pour the marshmallow mixture into the dusted pan.
- Dust some more cornstarch on top to coat the marshmallow.
- Leave uncovered all night to firm up.
- The next day, turn out the marshmallow onto a cutting board.
- Cut your marshmallows into your shapes.
- Dust the cut marshmallows with powdered sugar to coat the sticky edges.
- Store in an air-tight container for up to a week!
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 76Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 18gFiber: 0gSugar: 15gProtein: 2g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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