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.
Flavored Marshmallows
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
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
JoyHey says
Wow, loving marshmallows!! :) Yummy!
TasteFood says
I’ve always wanted to make my own marshmallows. This is my inspiration!
Hellopalz says
Wow…thats a detailed recipe! So nice and yum…. thx for visiting :-)
tasha in the kitchen says
Thanks for the inspiration! Got some pretty good gift ideas now! :)
growalabama says
Yum!
Styln says
OMG! I can taste them now! Ooh yummy!
Marcie says
Those sound delicious! I always walk past the gourmet marshmallows at Whole Foods and never get them but wish I did when I get home. I’ve told myself as soon as I see them there this season, I will be picking up some! I can’t wait to try them in my hot chocolate. All your different flavors of marshmallows are a great idea. I remember seeing the vanilla and chocolate at Whole Foods but not the variety like you had. I’m sure the people you gave them to at Thanksgiving loved their gift!
Granny says
A Thanksgiving goody bag filled with home-made, flavored marshmallows? What a unique and versatile idea!
When Harry Met Celery says
You have a lovely space here. I’m so glad, I stumbled upon your blog! Do drop by my space sometime. I’d love to hear your feedback.
Ms. Penny says
Ohh, I love to make marshmallows! One of the easier candy making operation in my opinion, and everybody is always impressed :) You take great photos,btw.
Jen says
These look fantastic! I’ve been thinking about making my own marshmallows for a while now… I think this is the perfect season to finally do it.
Chica Andaluza says
These look gorgeous – have always wanted to make them! Will have to figure out a substitute for corn syrup as we can´t get it here :(
bigbutter says
How does their consistency compare to traditional store-bought marshmallows?
Savory Simple says
They’re very similar. Homemade marshmallows are softer, but aside from that they have the same level of chewiness. After a few days the outsides get slightly stiff, making them more like store bought marshmallows.
The Hook says
What a unique, funky concept! Great share!
Laura Leigh Goyer says
Oh I’m so glad I saw this!
I tried handmade marshmallows for the very first time just a few months ago in Paris. It was in a little shop called Pain du Sucre where they had them displayed in giant glass jars. I tried pistachio, cassis and rose water and they were the most delicious little sweet treats.
Now I can try making them myself. Thank you!
Savory Simple says
Yum! I thought about doing rose marshmallows. I think I’ll make those next!