I fell in love with making homemade marshmallows last year. These fall inspired mallows are light and fluffy made with maple syrup and gelatin. They are perfectly spiced and designed to be added to creamy lattes.
Pumpkin Spice Marshmallows
Description
I fell in love with making homemade marshmallows last year. These fall inspired mallows are light and fluffy made with maple syrup and gelatin – no corn syrup or egg whites here! They are perfectly spiced and designed to be added to creamy lattes.
Ingredients
1 cup maple syrup
1 cup water
pinch of salt
3 tablespoons gelatin
2 tsp pumpkin spice
2 tsp vanilla extract
Instructions
- Line a 8X8 inch square pan with parchments and lightly dust with sifted arrowroot powder.
- In a bowl of a stand mixer add 1/2 cup water and the gelatin- allow to bloom for at least 10 minutes.
- In a medium saucepan add 1/2 water, maple syrup and salt. Bring the mixture to a simmer and cook using a candy thermometer to monitor the temperature. Cook until the mixture reaches 240 degrees fahrenheit (the “soft ball” stage). This should take approximately 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the maple mixture on top. Gradually increase the speed to high and beat for 10 minutes until soft peaks form and mixture becomes super fluffy. In the last minute add the spices and vanilla extract.
- Pour the marshmallows into the prepared pan working quickly smooth out the stop with an offset spatula. Allow to cool for a few minutes and then dust the top with more arrowroot powder. Allow to set for a minimum of 6 hours or overnight.
- After the marshmallows cool cut them into pieces and store in pan airtight container. They will keep for a few days but as best within the first day or two. You can also store them in the fridge.
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