Prepare Your Pan. Line a 9x13-inch pan with parchment paper and sprinkle about 1/8 cup cornstarch over it. This prevents the marshmallow mixture from sticking.

Bloom the Gelatin. In a large mixing bowl (or the bowl of a stand mixer), sprinkle 3 TBSP gelatin over 1/2 cup cold water. Let it sit for about 10 minutes so the gelatin can soften (also called “blooming”).

Heat the Honey Mixture In a small saucepan, combine: 1 cup raw honey and 1/4 tsp. salt and the remaining 1/2 cup cold water

Cook this over medium-low heat, stirring constantly for 5-7 minutes, until the mixture reaches about 230°-240°F (use a candy thermometer).

Add the Marshmallow Root. Once the honey mixture is at temperature, stir in the 2 TBSP marshmallow root powder. Remove from heat and set aside briefly.

Combine with Gelatin. Give the bloomed gelatin a quick whisk on low speed to distribute it evenly. Slowly pour the hot honey mixture into the bowl while the mixer is running on low to avoid splatters.

Whip It Up. After all the honey mixture is added, increase the mixer speed to high gradually. Whip for about 10 minutes, or until the mixture has thickened and become white and fluffy.

Add Flavor. Stop the mixer and add 2 tsp. pumpkin pie spice and 1 tsp. vanilla extract.

Mix these in for a few more seconds until evenly combined.

Transfer & Set. Pour the fluffy mixture into the prepared pan and spread it evenly with a spatula. Dust the top with the remaining cornstarch and cover with another sheet of parchment paper. Let the marshmallows set overnight. Refrigeration can help them set faster but is optional.

Cut & Serve. Once set, flip the marshmallows onto a cutting board. Dust a sharp knife or pizza cutter with cornstarch and cut into desired shapes. Sprinkle a bit more pumpkin pie spice on top for added decoration.

Enjoy! Store your homemade marshmallows in an airtight container. They’re best when eaten within 7-10 days.