Directions

Step One: Make the Marshmallows

1. Grease the flower mold heavily using canola oil (I use a silicone brush to slather it on). Set aside.

2. Add 1/2 cup (120g) water to a stand mixer fitted with the whisk attachment. Sprinkle gelatin evenly over the surface and allow it to bloom.

3. In a saucepan, combine 1 1/2 cups (300g) sugar, 1 cup (320g) light corn syrup, and 1/2 cup (120g) water. Stir just until combined.

4. Attach a candy thermometer and cook over medium-high heat until the mixture reaches 240–245°F (soft ball stage). Do not stir while cooking.

5. Once the sugar mixture reaches temperature, remove from heat, and turn the mixer to medium speed to begin loosening the gelatin.

6. Carefully and slowly pour the hot sugar mixture into the gelatin mixture while the mixer is running. Avoid splashing.

7. Add 1 tbsp (13g) vanilla extract.

8. Increase speed to medium-high and whip for 10–12 minutes, until the mixture becomes thick, glossy, and fluffy, and has cooled slightly. Do not overmix, as it can become tough.

9. Using a greased silicone spatula, transfer the marshmallow mixture into each cavity of the flower mold. I fill about ½ full.

10. Lightly grease a piece of parchment paper and place it over the top. Let set for at least 3–4 hours, preferably overnight.

11. Once set, remove each marshmallow from the cavities…it helps if marshmallows are chilled or semi-frozen.

12. Toss each marshmallow in a 50/50 mixture of cornstarch and confectioners’ sugar (about 30g each) to coat. Dust off excess.

Step Two: Dip in Chocolate

1. Note: clean mold thoroughly after the marshmallows have been removed.

2. In a microwave-safe bowl, add 12 oz. of chocolate (chips or wafers). Use this 2nd option for chocolate if first is sold out.

3. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

4. Do not overheat, chocolate should be silky and pourable, not thick.

5. Once melted, add a drop of brown oil based food coloring to make your pie crust color.

6. Fill each cavity of the flower mold ¼ full with melted chocolate.

7. Place marshmallows upside down into each cavity.

8. Allow marshmallows to set fully. You can place in the refrigerator for 10 minutes to speed this up.

9. Remove marshmallows from mold.

Step Three: Pumpkin Pie Chocolate

1. Melt another batch of chocolate using the same method used for the “pie crust”. This time, color with a drop of orange oil based food coloring to make the “pumpkin pie filling”.

2. Note: if you have remaining tan chocolate from the “pie crust”, you can use this same chocolate and add a drop of orange to make a more realistic color for the “pumpkin pie filling”.

3. Using a spoon or piping bag, fill the centers of each marshmallow “pie crust” with the orange base.

Step Four: Add the Dollop of Whipped Topping

1. Melt a small amount of chocolate, this time leaving it white.

2. Fill a piping bag with the melted chocolate. Use scissors to cut off the tip.

3. Pipe a dollop of white chocolate onto the center of each pumpkin pie to resemble whipped topping.

4. Note: Allow the chocolate to cool slightly before transferring it to your piping bag. If it’s too warm, it will spread rather than hold the shape of a whipped topping dollop.