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! Try these Pumpkin Pie Spice Marshmallows in your hot cocoa!

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!

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!

HOW TO MAKE PUMPKIN PIE SPICE MARSHMALLOWS

FIRST: 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.

SECOND: 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.

THIRD:

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.

FOURTH: Add the vanilla and the pumpkin pie spice to the marshmallow mix and stir until incorporated. Pour the marshmallow mixture into the dusted pan. Dust some more cornstarch on top to coat the marshmallow. Leave uncovered all night and let them firm up.

FIFTH: The next day, turn out the marshmallow onto a cutting board. Cut the 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!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

MORE EASY APPETIZERS

• 2 Ingredient Fruit Dip
• Dessert Nachos
• Pumpkin Dip
• Cookie Fries
• Marshmallow Crescents

 

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