Homemade marshmallows are pillowy soft and tender. They are so versatile – you can flavor them with different extracts, tint with assorted colors and cut into desired shapes. Try using a pumpkin-shaped cookie cutter to cut out the marshmallows. Just make sure to dip the cookie cutter into confectioners' sugar first.Download the Easy Marshmallows guide for more flavor variations
Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners’ sugar. Set aside. Microwave 1/2 cup of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
Meanwhile, place remaining 1/2 cup water in mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Add pumpkin pie spice. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in vanilla and food colors.
Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sift about 2 tablespoons of the confectioners’ sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
Place remaining confectioners’ sugar in large bowl. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners’ sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.
• Microwave syrup mixture in a 4-cup glass measuring cup for easy pouring.
• Microwave ovens vary; adjust cooking times as needed. Cooking times are based on a 1200 watt microwave oven.
Stove Top Directions: Cook syrup mixture in a small heavy saucepan on medium heat until mixture just begins to color and reaches 240°F on a candy thermometer. Continue as directed.