Makes 24 marshmallows
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.
1 to 1 1/2 cups confectioners’ sugar, for coating
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
2 envelopes (1/4 ounce each) unflavored gelatin
1/2 teaspoon MCCORMICK Pumpkin Pie Spice
2 teaspoons MCCORMICK All Natural Pure Vanilla Extract
10 drops MCCORMICK Yellow Food Color
5 drops MCCORMICK Red Food Color
1.Spray 9-inch square baking dish with non-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.
2.Meanwhile, place remaining 1/2 cup water in mixing 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.
3.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.
4.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.
Find this recipe and more holiday treats at mccormick.com