Thursday, November 25, 2010

Fix It: Pumpkin Marshmallows

Happy Thanksgiving from Trash Bird Makes! I'm currently trying to stay warm in Mexico, Missouri. Yes, I said Mexico, Missouri. Probably like you I have spent the day overeating, playing games, "watching" football. And hopefully today or tomorrow we will be kicking off the Christmas season with the first official viewing of Elf. 

"The best way to spread Christmas cheer is singing loud for all to hear."--Buddy the Elf

Clearly, Buddy has never tried homemade pumpkin marshmallows, because they will get you you in the spirit and feeling cozy in no time. Here's how you make them (the recipe is long but not as intimidating as is looks):


  • 3 packages unflavored gelatin
  • 1 cup cold water, divided use
  • 1.5 cups granulated sugar
  • 1 cup light corn syrup
  • orange food coloring (or yellow and red coloring)
  • 1/2 cup canned unsweetened pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 cup powdered sugar
  • 1/4 cup corn starch


1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray. Mix the powdered sugar and cornstarch together in a small bowl, and sprinkle a generous dusting of this sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.
2. Place 1/2 cup of cold water in the bowl of a large stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and stir briefly to distribute. Let the gelatin sit and dissolve for at least 5 minutes.
3. Place the remaining 1/2 cup of water, the corn syrup, and the granulated sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
4. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization.
5. Once the sugar syrup reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 4 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
6. Gradually increase the speed of the mixer until it is running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
7. While the marshmallow is mixing, place the pumpkin puree in a small bowl and add the cinnamon, ginger, nutmeg, and allspice. Once the marshmallow has reached the proper consistency, add the orange food coloring (or a combination of yellow and red to make orange) and mix until the marshmallow is a uniform color. Using a rubber spatula, gently fold the pumpkin puree into the orange marshmallow, stirring until the candy is well-mixed and there are no streaks of pumpkin visible.
8. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 8 hours.
9. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
10. Carefully peel back the foil from the marshmallow. Dust the top of the marshmallow with more sugar/starch. Dip a pumpkin-shaped cookie cutter into the sugar/starch mixture, and cut pumpkin shapes out of the marshmallows. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky. Alternately, you can use a knife and cut the marshmallows into squares instead.
11. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in the sugar/starch coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made. 

Recipe courtesy of 

 Enjoy! I like them best with hot chocolate or a nice cup of coffee. And you also still have a few days left to enter the Robot Giveaway.


  1. we watched Elf last night. it gets funnier every time. soooooooooo good!
    now, i'm off to bestow this recipe on my dad and beg that he make these. but lets be honest, i am going to MAKE HIM! he really has no choice. i will report back:) enjoy mexico missouri my friend!

  2. Awesome! Let me know how they work out for you.

  3. OK, so it's really a small world. On the day you wrote this post, I was also in Mexico, Missouri. And I'm from Texas, going to school in Colorado, and spending this semester in Chicago, so the chances of that happening have to be pretty small, right? Thanks for the recipe, these look delicious!


Related Posts Plugin for WordPress, Blogger...