Pumpkin Spice Swirled Marshmallow Pops

Fall = Pumpkin Spice Season!

These pillowy vanilla and pumpkin spice swirled marshmallows will have all your guests raving!

Marshmallow is actually very easy to make. It is messy though, so be prepared to lick your fingers...

Ingredient List for Pumpkin Spice Swirled Marshmallow Pops:
3 Tbs unflavored gelatin
½ cup cold water
2 cups granulated sugar
1 cup light corn syrup
½ cup water
1/4 tsp sea salt
1/3 cup canned pumpkin puree
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ cup black and orange nonpareils
½ cup powdered sugar
½ tsp ground cinnamon

In the bowl of an electric mixer place the cold water and then sprinkle the gelatin on top of it then gently stir until just combined.

In a small bowl mix together the pumpkin puree, 1 tsp cinnamon, nutmeg and ginger; set aside.

Line an 8X8 square baking pan with parchment paper and set aside.

In a medium, heavy-bottom sauce pan combine the granulated sugar, light corn syrup, and ½ cup water and cook, without stirring, until the temperature reaches 250 degrees F.

Turn the mixer on low to break up the gelatin and then increase the speed to medium. Slowly pour the hot sugar syrup into the bowl while the mixer is running. Add the salt, increase the speed to high and mix for 8-10 minutes, or until it has nearly doubled in volume and is white and glossy with almost stiff peaks. 

Working quickly, pour about 2/3 of the marshmallow into the prepared and smooth it out with an offset spatula.

Quickly return the bowl to the mixer and add to the remaining marshmallow the spiced pumpkin mixture; mix until well-combined. Pour the pumpkin marshmallow onto the white marshmallow in the pan and again smooth it out with an offset spatula. 

Use the handle of a fork to gently swirl the two layers of marshmallow together.

Next, sprinkle the surface of the marshmallow evenly with the nonpareil sprinkles. Let set for several hours until firm.

Combine the powdered sugar and ½ tsp cinnamon together. Turn the marshmallow out onto a cutting board and sprinkle the bottom with the powdered sugar mixture (using a sieve or flower sifter is easiest).

Use a sharp knife to cut the marshmallows into 1” squares and then dust with more spice powdered sugar, as needed.

Use a pastry brush to brush off excess powdered sugar from the sprinkle side of the marshmallows. 

Use decorative straws or sucker sticks stuck into the marshmallow for serving as “Marshmallow Pops!”

Just plunge the sticks into the marshmallows so that the sprinkle side is facing outward.