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Pumpkin Bourbon Marshmallows


For the marshmallow coating

  • 1 1/2 cup Confectioners' powdered sugar
  • 1 Cup Cornstarch

For the bloom

  • 3/4 ounce 3, .25 ounce packets Gelatin
  • 1 ounce 2 tablespoons Freshly squeezed orange juice
  • 4 ounces 1/2 cup Pumpkin puree
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon or very large pinch Grated nutmeg

For the sugar syrup

  • 5 1/2 ounces Light corn syrup
  • 14 ounces Granulated sugar
  • 3 ounces Bourbon
  • 1 ounce 2 tablespoons Freshly squeezed orange juice
  • 1 tablespoon Vanilla bean paste
  • 1 tablespoon Maple syrup
  • 1/2 teaspoon salt


Prepare the coating:

  • In a medium bowl combine the powdered sugar and cornstarch. Cover and set aside.

 Prepare the pan:

  • Spray an 8”x8” square pan with PAM spray and lightly sift the marshmallow coating to bottom of the pan. You are looking for a light even coat. Set the pan aside.

 Prepare the bloom:

  • To the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin, orange juice, pumpkin puree, ground cinnamon, cloves, ginger and nutmeg. Stir with a fork lightly to combine and prevent the gelatin from clumping at the bottom of the bowl. Leave in the mixer while you prepare the sugar syrup.

 Prepare the sugar syrup:

  • In a medium stainless steel pot combine the light corn syrup, granulated sugar, bourbon, orange juice, vanilla bean paste, maple syrup and salt. Bring to a boil over medium high heat. Cover the pan with a lid and continuing boiling, covered, for 5 minutes. Covering the pan allows steam to form which melts any sugar which may have crystalized. After five minutes, insert a candy thermometer and bring up the temperature of the syrup to 240° Fahrenheit.

 Marshmallow makin’:

  • Once the syrup has reached 240° Fahrenheit, remove pan from heat and allow the temperature of the syrup to reduce to 210° Fahrenheit. This can take anywhere from 10 to 15 minutes. You can help it along by partially submerging the pan in a bowl of ice water and stirring the syrup.
  • Once the syrup has reached 210° Fahrenheit, carefully pour the syrup (be careful – It will still be HOT!) into the mixing bowl. Start your mixer, on low at first as you add the syrup, and then increase the speed to high. Whip on high speed until the mixture thickens and becomes fluffy.
  • Turn off the mixer and using a silicone spatula very lightly sprayed with PAM, pour the mixture into the prepared pan. Smack the pan a few times against your counter to remove air bubbles and sift some of your prepared coating over the top of the marshmallow mixture. Cover with plastic wrap and refrigerate overnight to set.

 To cut the marshmallow:

  • Remove marshmallow pan from the fridge. Liberally sift a cutting board with the marshmallow coating. Remove the plastic wrap from the pan. Use a knife (or your fingers) to loosen the marshmallow from the pan and pull it out. Place onto the powdered cutting board and then flip the giant marshmallow square to coat the other side.
  • Using a large chef’s knife (or the largest knife in your kitchen), cut 8, 1” vertical strips. Periodically clean your knife because marshmallows stick! Now with your knife make 1” increment cuts horizontally. You should now have a crap load of marshmallows squares - Or rectangles, if you have linear issues. And I say a crap load because I forget to count. OK – OK – You got me! It’s because I’m eating the marshmallows.
  • As you cut the marshmallows, toss them into the marshmallow coating to prevent sticking. Store them in an airtight container or a large ziplock back. They last forever…Really - weeks and weeks.
  • Adapted from: A demo given at Techmunch by the lovely Emily of Nomnivorous