Pumpkin Spice Marshmallows
 
 
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Ingredients
  • 1 cup pumpkin puree
  • 1 cup cold water, divided
  • ¼ cup powdered gelatin
  • 1¼ cups corn syrup
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • non-stick cooking spray
  • 2 tablespoons + 2 teaspoons cornstarch
  • 2 tablespoons confectioners' sugar
Instructions
  1. Combine the pumpkin puree, ½ cup of the cold water and the powdered gelatin in a mixing bowl and mix until well blended.
  2. Meanwhile, pour the remaining ½ cup of cold water into a saucepan along with the corn syrup, sugar and salt.
  3. Bring to a boil over medium heat. Gently brush down the sides of the pot from time to time to return any sugar crystals that form back into the mixture.
  4. Upon boiling, place a candy thermometer into the syrup and continue to cook, without stirring, until the syrup reaches 255 degrees F (hard ball stage).
  5. Remove the saucepan from the heat.
  6. With the mixer running, very slowly and very carefully pour the hot sugar solution into the pumpkin-gelatin mixture.
  7. Gradually increase the mixer speed to high and allow to whip for 10 minutes. It may be necessary to scrape down the sides of the bowl once or twice if the mixture creeps up to high.
  8. At the beginning of the final minute of whipping (minute 9), sprinkle in the pumpkin pie spice.
  9. Lightly spray a standard baking sheet (I used a jelly roll pan to help contain the mixture) with non-stick cooking spray and rub gently with a paper towel to distribute the spray and remove any excess.
  10. Scrape the mixture into a prepared pan and spread as smooth as possible with an offset spatula or large knife. Be sure to coat the utensil with nonstick cooking spray as well.
  11. Set the marshmallows aside and allow to rest uncovered at room temperature for at least four hours. (Resting overnight is fine).
  12. After this final wait, cut the marshmallows with a lightly oiled knife or pizza cutter, break into individual pieces and place in a large bowl.
  13. Whisk together the cornstarch and confectioners' sugar and pour over the cut marshmallows.
  14. Toss to coat completely and shake off excess.
  15. Enjoy immediately or store in an airtight container with the lid slightly ajar for one to three days.
Notes
1¼ cups powdered gelatin is equivalent to just more than 1 box or 4 envelops of Knox gelatin. In lieu of pumpkin pie spice, the original recipe called for 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground cloves.
Recipe by Love & Flour at http://www.loveandflour.com/spice-is-nice-pumpkin-spice-marshmallows/