finished product
in my coffee, makes it like a pumpkin latte
without the graham crackers on the outside
When I saw this recipe for homemade marshmellows, I knew I had to make them for my friend Jason's welcome home party. Jason loves marshmellows! He's been in Iraq for over a year, and so his wife planned a wonderful surprise tailgate for this past weeekend's USC game. It was so fun to welcome him home and catch up with friends. Here's the recipe for the marshmallows:
makes about 50 1" marshmallows
3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
about 1/2 sleeve graham crackers
Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.
Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.
Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.
In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.
Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.
Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.
Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. I actually left about 1/3 of them plain without graham crackers and enjoyed them in my coffee! They make it like a pumpkin latte-just add it to your coffee and don't add sweetener...so good! The middle photo shows that.
Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. I did not freeze any, but they definitely stayed yummy in airtight containers for a week. :)
3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
about 1/2 sleeve graham crackers
Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.
Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.
Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.
In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.
Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.
Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.
Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap. I actually left about 1/3 of them plain without graham crackers and enjoyed them in my coffee! They make it like a pumpkin latte-just add it to your coffee and don't add sweetener...so good! The middle photo shows that.
Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month. I did not freeze any, but they definitely stayed yummy in airtight containers for a week. :)
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