Saturday, September 21, 2013

Pumpkin Pie Marshmallows and Pumpkin Pie White Chocolate S'Mores

Once again my never-fail marshmallow recipe has come through with flying colors. 
This time I added some Fall flare -- pumpkin and pumpkin pie spice to be exact. 
I just need to say one thing...
That's better. 
Just needed to get that off my chest. 
See.... candy thermometers hate me.
Not even lying.
I'm not a stupid woman but put a candy thermometer in my hand as a kitchen tool and I'm useless. I have never had a recipe turn out using a candy thermometer. 
Fudge?   Nope
Caramel?     Nope
Marshmallows?     Nope
So I get a little upset when the people who can use a candy thermometer say things like 'it's so easy", "it's foolproof", or even... "anyone can do it". 
Candy thermometer people...I just want you to know...I'm jealous of your success. Maybe one day the magic candy thermometer fairy will fly into my kitchen and grant me the power to use a candy thermometer. 
Until then, I have this recipe to get me through.
And... now you do too fellow candy thermometer challenged peeps. 

Pumpkin Pie Marshmallows

2 pkgs gelatin (2 Tbsp)
1/2 cup cold water
3/4 cup water
2 cups white sugar
pinch salt
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin puree


Prepare an 8 x 8 pan by spraying well with baking spray. Set aside.
Lightly whisk the 2 pkgs of gelatin with the 1/2 cup cold water in the bowl of a stand mixer. Set aside.
In a large saucepan over medium heat, bring the 3/4 cup water to a boil.
Add in the 2 cups of sugar and bring to a rolling boil (a boil that can't be stirred down).
Pour the boiling sugar mixture into the gelatin mixture. Add the pinch of salt, vanilla, and pumpkin pie spice. 
Whip with the stand mixer whisk for 20 minutes. (Yes...20 minutes! That is why it is best to use a stand mixer.) At the 20 minute mark, scoop in the 1/4 cup of pumpkin puree and beat for about 1 minute. (Pumpkin should be well mixed in but it is okay to have a few streaks showing.)
Scrape the whipped mixture into the prepared pan.

Cover with plastic wrap -- be careful NOT to let the wrap touch the marshmallow or it will stick! 
Refrigerate at least 8 hours, best left overnight.
When marshmallows have been chilled you can prepare the Spice Snap cookies by placing them in a blender or food processor and processing until you have fine crumbs. Pick out any bigger pieces that remain.
Place crumbs on a plate or shallow baking dish.
Using a knife dipped in water and shaken off, cut marshmallows into the size you like. Take out one or two pieces at a time and roll them in the crumbs.

Place on a serving platter and serve. You can also cover and store for several days, in or out of the fridge. 

The photo below is a picture I wanted to show you because it shows how big and fluffy the marshmallows are. The tallest one is how they come out of the 8 X 8 pan. The 2 small ones are how they look after I cut the big ones in half.  It is up to you whether you want BIG or small.

NOW....if you want to make the BEST S'mores in the universe...that's right THE UNIVERSE...then take these marshmallows and use them to make Pumpkin Pie White Chocolate S'Mores. 

Pumpkin Pie White Chocolate S'Mores

Pumpkin Pie Marshmallows (recipe above)

Preheat the broiler of your oven. 
Line a cookie tray with parchment paper, set aside. 
Place a piece of white chocolate onto one Spice Snap cookie. Place a Pumpkin Pie Marshmallow on top of the chocolate. Place them on the prepared cookie tray.
Cook under broiler for a 1 - 2 minutes to start the marshmallow and chocolate melting. Remove from heat and top with another Spice Snap cookie.
**Of course, you can always heat the marshmallows over a campfire if you have that option!**
(FYI - you can also use a kitchen torch to get the chocolate and marshmallow all melty.)
Enjoy the gooeyness!

White chocolate isn't a favorite of mine, but I have to tell you -- these were the BEST S'mores, hands down, that I have ever eaten. 
The marshmallows do take a little while to make....they need the 20 minutes in the stand mixer to work and they do need to chill overnight... but, they are worth it!! DO NOT have to have a candy thermometer. Just bring the sugar and water to a boil you can't stir down...and it's done...just like that. 
And, to make the S'mores, I've been told that it is better to leave homemade marshmallows uncovered over night to get a little bit stale and they will work better. I don't know if that is necessary or not.
I didn't wait to make mine, but they were waaaay more melty than store bought.
I like melty though so this wasn't an issue for me.

If you want to see the original marshmallow recipe, without the pumpkin, then go HERE.

Be sure to check out Carole's Chatter for tons of fun food links!


  1. Oh man do those pumpkin marshmallows look good!!

    Oh and Tag! You're it! :)

  2. I love making and eating homemade marshmallows and will have to give your no thermometer method a try. The addition of pumpkin puree sounds delish. Pinning.

    Beth @ Hungry Happenings

  3. I have no shame...I'll take a big piece, please! At first I thought my favorite part was rolling the marshmallows in the crumbs. Then the part where you made s'mores with the pumpkin marshmallows came. How cool! Thank you for linking up your fall creation!