Flavored Marshmallows

These fall spiced flavored marshmallows are very easy to make!

Flavored Marshmallows

I think of these as seasonal flavored marshmallows but I’m pretty sure they’ll be wonderful any time of year.  But really, what’s better in the cold winter months than hot chocolate with marshmallows?  I decided to make three separate flavors to give away in goody bags at Thanksgiving this year.  I made pumpkin spiced marshmallows, cardamom marshmallows and cinnamon marshmallows.  This recipe is incredibly flexible and you can use just about any spice or extract you want.  How about peppermint or nutmeg marshmallows?  Have fun with it!

You’ll need a stand mixer and a candy thermometer.  A pizza cutter is useful for cutting even marshmallows but you can use a regular knife.  I’ve used gelatin sheets but you can easily substitute them with powdered gelatin.

marshmallows
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Flavored Marshmallows

5 from 1 vote
These fall spiced flavored marshmallows are very easy to make!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 6 minutes
Total Time 51 minutes
Servings 50 -100 marshmallows, depending on the size
Author Jennifer Farley

Ingredients

  • 12 Gelatin Sheets***
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup confectioners sugar
  • 1/4 cup cornstarch
  • for cardamom marshmallows: 1 tablespoon cardamom
  • for cinnamon marshmallows: 1 tablespoon cinnamon
  • for pumpkin marshmallows: 1 tablespoon pumpkin pie spice & optional 1 tablespoon pumpkin powder

Instructions

  • Mix the confectioners sugar and cornstarch. Set aside.
  • Grease a 9x13 baking dish (I use cooking spray with flour) and line the bottom with parchment paper, allowing the paper to hang over two sides. Lightly grease the top of the parchment paper.
  • Soak the gelatin sheets in a large metal bowl filled with ice water and set aside.
  • Add 1/2 cup of corn syrup to a stand mixer with the whisk attachment.
  • In a medium saucepan, gently stir together the sugar, 1/2 cup corn syrup and 1/2 cup water. Turn the heat to medium high and attach a candy thermometer to the side of the pan.
  • Set up a double boiler: bring some water to a boil in a small to medium saucepan. Drain the water from the bowl of gelatin and gently squeeze the softened sheets to remove excess water. Place the bowl on top of the saucepan and allow the gelatin to melt while stirring with a heat resistant spatula.
  • Add the melted gelatin to the stand mixer and turn the speed on low.
  • When the sugar mixture reaches the soft ball stage (235-240 degrees F), remove from the heat. Slowly and carefully pour the hot sugar down the side of the mixer bowl. When all of the sugar has been added, turn the mixer up to high and allow it mix for around 5 minutes, or until it begins to turn white and fluffy.
  • Now is the time to add your flavors. Turn the mixer down to medium and slowly add the spice, vanilla and salt, making sure to scrape down the side if anything gets stuck. Continue to beat the mixture until it's thick.
  • Quickly pour the mixture into the prepared pan. You don't need to even out the tops, it should fall into place and smooth out on it's own.
  • Allow the marshmallows to cool for 6 hours or overnight.
  • Dust the top of the marshmallow with the confectioners sugar/cornstarch mixture. Using the sides of the parchment, remove the marshmallow from the pan and place it on a cutting board.
  • Use a pizza cutter to create 2 inch by 2 inch marshmallows (or whatever size you prefer). As you cut them, dust the sides with the cornstarch mixture to prevent sticking.
  • Store them in an airtight container for up to 1 week.

Notes

*** for information on gelatin sheets vs. powder, check out this link. There are varying opinions on the ratio between powdered and sheet gelatin, but if you want to use the powdered kind for this recipe, I'd try using 3-4 packets.
Adapted from Baked: New Frontiers in Baking by Matt Lewis & Renato Poliafito

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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  • Your photography is gorgeous, I love how simple & clean it is, no distractions. I’m actually going to be trying to make some marshmallows today from a different recipe I saw, hopefully mine turn out as beautifully as yours did! Wish me luck :)