Pumpkin Spice And Triple Chocolate Homemade Marshmallows


My daughter is the innovator of this recipe, an expert at marshmallow making. These are fantastic in a cup of cocoa, or just for snacking! ~Amy

My daughter is the innovator of this recipe, an expert at marshmallow making. These are fantastic in a cup of cocoa, or just for snacking! ~Amy

Pumpkin Spice Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
3/4 tsp pumpkin pie spice

1/3 cup cornstarch
1/3 cup powdered sugar

In a small bowl, mix together powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with about some of the cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the remaining powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline Richardson

Triple Chocolate Chip Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar

1 cup mixed semi sweet, dark, white, or milk chocolate

In a small bowl, mix together powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with some of the cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Stir in chocolate pieces. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

Recipe by Madeline Richardson

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