Pumpkin Spice Marshmallows & Dessert Dipping Bar

Pumpkin Spice Marshmallows are the ultimate autumnal treat. Soft, fluffy and warmly spiced, these treats are a welcome sight on their own or as part of a dessert dipping bar at Halloween and Bonfire Night parties.

THIS POST IS SPONSORED BY THERMAPEN

When recently I asked my kids if they would be willing to help me do some photos involving pumpkin spice marshmallows, it was hard to hold them back. Homemade marshmallows only happen once or twice a year with me, so when I casually mentioned that there was also going to be a dessert dipping bar involved, they couldn’t believe their luck.

I created this recipe with the festivities of autumn in mind. Over in the US, that’s Halloween and Thanksgiving. But here in Blighty, though we do now seem to have fully embraced Halloween, my heart always has a softer spot for Bonfire Night. Perhaps because I have so many recollections of wonderful family times on this night when I was small.  And by memories, I do of course mean food memories. We had steaming cups of soup, buttery potatoes cooked on the bonfire, mushy peas and my Gran’s fabulous bonfire toffee. All consumed around a mesmerizing fire in our back garden.

My children, however, have added to all of these treats by adopting another US tradition – toasting marshmallows on the fire. So, in creating these pumpkin spice marshmallows I’m giving a nod to two countries’ autumnal celebrations and the evolving whims of my family.

Expect light, airy, fluffy little pillows of joy and a genty hit of autumnal pumpkin spice. I’ve included treacle (molasses) in my recipe to add extra depth of flavour and to provide a little seasonal colour.

These pumpkin spice marshmallows are hard to resist just as they are but they are also prime candidates for dipping. So I’ve put together the instructions for a dessert dipping bar, featuring chocolate and caramel sauces and various additional toppings to add a little bite and crunch to the mix. 

Tips for Making Marshmallows at Home

If you have a stand mixer then making your own marshmallows is certainly achievable. It does take a little time and patience, but there is nothing inherently complex about the process. Homemade marshmallows are far superior to the average marshmallow available to purchase in the supermarket, so I highly recommend giving them a go.

There are 2 pieces of equipment I endorse using for marshmallow making. 

First of all, a stand-mixer. It does most of the hard work for you and you can potter around whilst it is busy whisking the ingredients. I have been known to make marshmallows using a handheld whisk. It is do-able, but you will work your equipment hard. For more on this technique head over to my recipe for Cinnamon Apple Marshmallows.

Secondly, a reliable food thermometer, such a Thermapen is a must. It is very important to heat the sugar syrup to 120C/ 248F before pouring it into the whisked egg whites. I used my Thermapen Professional to take the guesswork out of this task since it can accurately read the temperature in less than 3 seconds. The auto-rotating display can be used in any position, in either hand and the motion-sensing sleep mode which automatically turns the Thermapen on/off when set down/ picked up means there’s no need to fiddle around to turn it back on between temperature readings. Easy.

For a limited time (19th Nov 2021 – 19th Dec 2021) Thermapen are offering my readers a 20% discount on full-priced items bought directly from them. Just use the code SUGAR20 at the checkout.

How to Make Pumpkin Spice Marshmallows

Whether you are using a handheld or stand mixer, the process is the same. if you are new to marshmallow making then my advice is to read the recipe through and get yourself organised before starting – I’ve written a few tips on this subject before. Once ready, follow these steps: 

• Begin by lightly greasing the base and sides of a baking tin with a small quantity of oil. Neatly line the tin with baking parchment (non-stick) and sift a blend of icing sugar and cornflour lightly over the baking parchment
• Put the gelatin leaves into a bowl of cold water and leave to soften (5-10 minutes)
• Tip the egg white and 1 tablespoon of the caster sugar into the bowl of your stand mixer
• Pour the rest of the caster sugar, the treacle and the water into a medium-sized heavy-based saucepan and cook over a moderate heat to allow the sugar to dissolve. Bring to the boil and continue to cook until the syrup reaches 120°C/ 248°F on a sugar thermometer, such as a Thermapen

• Meanwhile, whisk the egg whites until stiff
• When the syrup reaches the right temperature, take it off the heat, drain the gelatin and add it to the syrup. Stir until completely dissolved
• With the whisk running, steadily pour the syrup into the egg whites, taking care not to pour it onto the whisk. It will take around 1 minute to pour the syrup in at a steady pace
• Once the syrup has been added, continue to whisk for 5 minutes
• Add the pumpkin spice and whisk for a further 5 minutes (more like 8 minutes if using hand-held beaters)
• The marshmallow should be thick & glossy and it should leave a definite trail that does not melt away after 30 seconds. If this consistency has not been reached whisk for a few more minutes and check again

• Once the correct consistency has been reached, use a rubber spatula to spoon the marshmallow into the prepared tin and level the top with a palette knife
• Leave to set in a cool place for 2 hours, then cover with clingfilm and leave for 4 more hours
• Dust a large board with the remaining icing sugar & cornflour mix. Tip the set marshmallow onto this and peel off the baking parchment. Use a sharp knife to cut it into squares and dust all sides in the sugar & cornflour
• Leave to dry-out for a further hour, then store in an airtight container for up to 5 days

How Long Does Homemade Marshmallow Stay Fresh?

Marshmallows benefit from a drying-out period to give them their subtle signature crust. Once ready, marshmallows can be stored at room temperature in an airtight container for around 1 week – if they could ever last that long.

Are Marshmallows Freezable?

Here’s a little known fact – homemade marshmallows are freezable. In the unlikely event that there are leftover marshmallows, try packing them in layers (parchment in between) in an airtight container and freezing them. Marshmallows can be stored like this for up to 3 months. Defrost at room temperature for several hours before serving.

How to Create a Dessert Dipping Bar

Once you have a batch of homemade marshmallows, the world is your oyster as far as dessert dipping bars are concerned. Pick a tray and 5-6 bowls that will fit onto it and start compiling your dream dipping bar.

For my pumpkin spice marshmallow dipping bar I included the following:

• dark chocolate sauce sweetened with maple syrup
• caramel sauce
• bronze coloured sprinkles
• caramel candy curls
• Biscoff cookies – crushed into tiny pieces

All of these flavours were chosen to marry well with the pumpkin spice flavour of my marshmallows.

However, the following would all make great options to pair with alternative marshmallow flavours:

• white or milk chocolate sauce
• salted caramel sauce
• fruity sauces – especially raspberry, strawberry or cherry
• ginger biscuits (again, crushed)
• dark/ milk/ white chocolate curls
• finely chopped nuts
• popping candy (So. Much.Fun.)

You could even add a few healthy chunks of apple or banana to the bar to balance out all of that sweetness.

Whatever you decide to include, dessert dipping bars are an entertaining and inclusive dessert to serve up. My pumpkin spice marshmallow dessert dipping bar is very well suited to autumnal parties such as Halloween and Bonfire Night. 

For more autumnal treats take a look at:

• Pumpkin Spice Toffee (or Chai Spice Toffee)
• Sticky Toffee Pudding Cupcakes
• Bonfire Toffee (Treacle Toffee) & Bonfire Toffee Lollipops
• Blackberry Hot Chocolate