First thing first, get all of your ingredients measured out and ready. Homemade marshmallows are all about timing so you need it all set and ready to go.
In a small bowl, combine the 3 envelopes of unflavored gelatin and 1/3 cup of water. Mix and let stand. Be forewarned, it’s gonna look pretty gross once it sets.
In a small sauce pan, add the remaining water and warm it over a low heat. Now add in the 1/3 cup of corn syrup, mix, and slowly add in the 2 cups of sugar. I am not the biggest fan of corn syrup but this recipe uses about two-thirds less than a traditional marshmallow.
Turn the heat up to medium, and using a candy thermometer to measure, bring the sugar mixture to a boil and up to 240° F.
While the sugar mixture is coming to temperature, using a stand mixer, beat the eggs and ¼ teaspoon salt on low, until they are just a bit foamy.
Okay, this is going to test your multitasking skills. BTW, there is no shame in making someone help you. The goal here is tasty marshmallows, not whether you can rub your tummy and pat your head at the same time.
Once the sugar mixture hits 240° F, turn off the heat. Whisk in the 1/4 cup Turmeric Chai Golden Latte by Numi. Now, scoop in the gross looking gelatin mixture. Then turn your stand mixture on high and beat the egg whites until they are nice and fluffy. Mix the gelatin mixture until it is all melted and incorporated with the sugar while the egg whites beat.
Once the egg whites are fluffy and pillow-like, slowly pour the sugar mixture into the egg whites, while beating them on high.
After you have poured in the sugar mixture, keep beating mixture until it becomes fluffed up and gooey. While this is happening, mix in the tablespoon of vanilla extract and if you want, food coloring. The turmeric latte mixture will make these light yellow. And the orange sprinkles will add an interesting contrast. The ones you see here are dyed.
An easy way to tell that the mixture is whipped enough is that the mixing bowl will be cool to the touch, so be sure to touch it when you first start, for a frame of reference. But once you whip in all that air, it cools down.
Grease a 9×9 pan and then coat it with half of the powdered sugar. Pour the marshmallow mixture into the pan and let it sit for about 5 hours, uncovered.
Using a greased knife, carefully remove the marshmallow by scraping it away from the edges. Then greasing up your hand, dislodge it and place it on a surface that has been coated with the remaining powdered sugar.
Cut the marshmallow into 1¼” squares, then roll the sides and top part of the marshmallow (the parts not coated by powdered sugar) in the orange sprinkles.
Using a greased pairing knife, dig a hole on one of the sides. Just a small one. Now place the green jelly beans in there. I used the kiwi Jelly Belly jelly beans because they have the perfect size and the two-tone color really makes a nice pumpkin stem.
Now using the cake decorating icing, draw on the jack o’ lantern faces. Seriously, how cute are these little guys.