This post may contain affiliate links. Please see my disclosure policy for more information.
I recently did an event publicizing my candy cookbook, and in order to lure people to me and force them to like me, I passed out samples of candies from the book. (No shame in my game.) I had samples of peanut butter cup fudge, mint chocolate chip truffles, and passion fruit marshmallows. People enjoyed the truffles and fudge, but we all know those are easy to love–they’re like the baby pandas of the candy world. The marshmallows were the hard sell, and that feedback was the most fun to receive.
A typical exchange went something like this:
[I offer a marshmallow to someone] ”Oh, I don’t really like marshmallows…well fine, I’ll just try a small one.” [loud chewing noises coupled with some lip smacking] “Oh my gosh! I never knew marshmallows could TASTE like this! I don’t even like marshmallows, but I love these!” [grabs a few more, fade out on gobbling sounds]
Behold, the power of the homemade marshmallow!
I think marshmallows have a bad rap because the ones you buy in the store are so boring. Sure, they’re great for s’mores and rice crispy treats and making marshmallow fondant, but when’s the last time you opened a marshmallow bag and dug in with relish? It just doesn’t happen.
I am here to tell you, friends, that homemade marshmallows are a different beast entirely. While store-bought ones are sproingy, spongy, and sometimes stale, homemade ones are beautifully soft, with a plush texture that sort of melts in your mouth. And while store-bought marshmallows are sweet without being very flavorful (even their chocolate game is weak!) homemade marshmallows can be packed with fruit juices, purees, spices, or extracts to your heart’s content. Making your own marshmallows is a game-changer!
So in this season of pumpkin everything, it only made sense to whip up a batch of homemade pumpkin marshmallows. These gorgeous mallows have real pumpkin puree and a bunch of pumpkin pie spices, so they taste like bouncy little bites of fall. And while you can enjoy them on their own, why would you eat plain marshmallows when you can dunk them in a thick coating of semi-sweet chocolate, and top them with orange sprinkles? I know you feel me on this one.
I’m addicted to cute-ifying things, so I used a pumpkin cookie cutter to make pumpkin-shaped mallows. Painfully literal, I know. But you can keep things simple and cut them into square or rectangles—plus that way you won’t be left with scraps that you “have” to munch on all morning. Not that I’d know anything about that. Ahem.
Having a Halloween party? How about some hot cocoa with pumpkin marshmallows on top? Use the extras to make pumpkin rice crispy treats, and your friends will really love you. Trust me, I used these to buy people’s love, and it totally worked out for me!
I’m sharing the full recipe, along with some step-by-step photos, over on Better Homes & Gardens today, so go get the recipe here, and make some marshmallow magic happen in your kitchen!