Description
These homemade pumpkin marshmallows are fluffy, pillowy treats made without refined sugar or corn syrup, naturally sweetened with maple syrup or honey. Perfect for adding to your favorite warm fall beverages or enjoying as a snack, these marshmallows are paleo-friendly, all natural, and infused with seasonal pumpkin puree and pumpkin pie spice.
Ingredients
Gelatin Mixture
- 3 tbsp grass-fed gelatin
- 1/2 cup water
Syrup Mixture
- 1/2 cup water
- 1 cup honey or maple syrup
Flavorings
- 2 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Tapioca flour (for dusting pan)
- Cooking spray
Finishing
Instructions
- Prepare the pan: Line a 9×9 inch pan with parchment paper, then spray the paper lightly with cooking spray. Sprinkle tapioca flour evenly over the parchment to prevent sticking. Optionally, sprinkle a little pumpkin pie spice on the paper for extra flavor coating.
- Bloom gelatin: Attach the whisk to your stand mixer. In the mixer bowl, combine 1/2 cup water and 3 tablespoons of grass-fed gelatin. Stir briefly and let it sit to soften while you prepare the syrup.
- Make the syrup: In a small pot, add 1/2 cup water and 1 cup honey or maple syrup. Bring to a boil over medium-high heat and cook for about 10 minutes until the mixture reaches 220-240°F on a candy thermometer. Without a thermometer, boiling for 10 minutes at high heat is sufficient.
- Combine and whip: Remove the syrup from heat. Start the mixer on low and add pumpkin puree, pumpkin pie spice, and vanilla extract to the gelatin mixture. Slowly drizzle in the hot syrup while the mixer runs. Increase speed to high and whip until the mixture triples in size, becomes light and fluffy, and coats the whisk when lifted—about 3-5 minutes. Avoid over-beating to prevent the mixture from becoming too thick or grainy.
- Transfer to pan: Immediately pour the marshmallow mixture into the prepared pan, spreading it evenly with a spatula.
- Chill to set: Cover the pan and refrigerate for about 1 hour until the marshmallows are firm.
- Cut and store: Remove from fridge and cut the marshmallows using scissors or a knife. Store marshmallows in an airtight container at room temperature.
Notes
- Using a stand mixer makes whipping faster, but a hand mixer works if you have patience.
- If you don’t have a candy thermometer, timing the syrup boil carefully is key to success.
- Ensure the pan is well dusted with tapioca flour to prevent sticking.
- Store marshmallows at room temperature in an airtight container; refrigeration is not recommended once set to maintain texture.
- These marshmallows are refined sugar free, paleo, and naturally sweetened.