Soft and pillowy, great to pop in your coffee, hot cacao or just eat plain for a sweet snack or treat. Cut them into big or small pieces. The size of your pan will determine the size of your marshmallows.
For more detail recipe and nutrition notes, visit Krysten’s Kitchen.
INGREDIENTS
1 pouch NuNaturals Pumpkin Spice Syrup
½ cup water
3 tbsp Vital Protiens Gelatin
1 ½ tbsp arrowroot starch, divided
1 Orange Color Kitchen Color packet
For photos of each step see ~Marshmallow Recipe~
DIRECTIONS
In a large mixing bowl, add gelatin and water, stir and allow to sit while you prepare the syrup.
Prepare a small glass dish or 8 by 8 pan with parchment paper. Lightly spray it with olive oil or coconut oil spray and about ½ tbsp arrowroot starch.
Have a hand mixer or stand mixer READY TO GO the moment it’s needed. You can't waste any time in between steps.
In a medium size sauce pan, add the whole pouch of NuNaturals Pumpkin Spice Syrup and turn on medium heat. Allow it to reach boiling point and bubble for about 20-30 seconds and then turn off heat. This could take up to 2-3 minutes.
Pour the hot syrup slowly into the large mixing bowl of gelatin and water (which will have hardened — that’s okay!). As soon as syrup is poured in, turn hand mixer on and mix at a low speed for about 20 seconds to break up the hardened gelatin.
Crank the mixer up to HIGH speed and mix for about 6-7 minutes. After about a minute of mixing, pour in a packet of Orange Color Kitchen Color packet. It will turn white after a few minutes of mixing and thicken quickly so watch it. Depending on how fast your mixer is, the time could vary.
Once the outside of your mixing bowl has mostly cooled and your mixture is thick & glossy, pour it into the prepared baking dish. It should POUR or fall with grace. If you have over mixed it then it will harden pretty fast.
DON’T WORRY — it’s not too late to fix your marshmallows if they have hardened too fast. If you’re using a glass mixing bowl, pop it in the microwave (something I don’t normally use or recommend ever) and cook it for about 10 seconds. This should loosen it up enough to pour into your baking dish.
Sprinkle about ½ tbsp arrowroot starch on top (optional).
Allow marshmallows to sit for at least 35-40 minutes at room temperature.
Remove marshmallows from the dish by lifting the parchment. Place on a cutting board and using a sharp knife, cut into desired shapes and sizes. Toss them in a bowl with remaining ½tbsp arrowroot starch so that each side is coated. This will prevent them from sticking.
Store in a mason jar in a dark, cool place for up to 7 days.