Autumn: Pumpkin Pie Marshmallows
November 24th, 2013 | Autumn, Cooking, Halloween, Thanksgiving
Pumpkin Pie marshmallows:
- 3 Packs Gelatin (unflavored)
- 1 Cup Cold Water (Divided)
- 1 1/2 Cups Sugar
- 1 Cup Light Corn Syrup
- 1/2 Cup Pumpkin Puree
- 1 Tbsp. Vanilla
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Ginger
- 1/8 Tsp Ground Cloves
- 1/4 Cup Powdered Sugar
- 1/4 Cup Cornstarch
- Combine the powdered sugar and cornstarch in a small bowl. Line a 9×13″ baking pan with parchment paper, spray lightly with non-stick spray, then dust with 1/3 of the sugar-cornstarch mixture; set aside.
- Place 1/2 cup of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and stir to distribute. Let the gelatin dissolve for at least 5 minutes.
- Place the remaining water, corn syrup and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar and increase the heat to medium-high and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240 F on a candy thermometer, about 8 minutes. Immediately remove from the heat and carefully pour the hot syrup into the stand mixer with the gelatin. Turn the mixer on low to combine, then turn the mixer to high and whip for 12 – 15 minutes or until the mixture is stiff and shiny.
- While the marshmallow is whipping, combine the pumpkin puree, spices and vanilla in a small bowl. When the marshmallow is ready, fold in the pumpkin mixture and stir well until there are no visible pumpkin streaks remaining.
- Pour the mixture into the prepared pan and smooth the top. Dust with 1/3 of the sugar-cornstarch mixture and let it sit uncovered for at least 8 hours, preferably overnight.
- Turn the marshmallows onto a cutting board and cut into 1 1/2″ squares. Dust the sides with the remaining sugar-cornstarch mixture. Store in a container with the lid slightly ajar for up to 3 days. Recipe and Image: -Une-deuxsenses.blogspot