October 6, 2014 |
Tasty Recipes |
Pumpkin Spice Marshmallows
The perfect pairing to your Thanksgiving dinner, or dessert? We think so!
- 3 envelopes unflavoured gelatin (.25 ounce package)
- ½ cup cold water
- 2 cups white sugar
- 2/3 cup light corn syrup
- ¼ cup water
- ½ cup pumpkin puree
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ½ tsp. ground allspice
- ¼ tsp. salt
- ¼ tsp. cornstarch
- ¼ cup icing sugar (optional)
- Line a 9 x 13 pan with plastic wrap and spray lightly with cooking spray. Set aside. Pour cold water into the bottom of a bowl and sprinkle gelatin on top; set aside for 10 minutes.
- In a large bowl combine white sugar, corn syrup, ¼ cup water in a saucepan. Bring to rolling boil over med-high heat. Do not stir once mixture starts to boil. With a candy thermometer heat to 250 F, or check by dropping into cold water - the sugar mixture should form a firm ball shape.
- In a separate bowl blend together pumpkin puree, cinnamon, ginger, nutmeg and allspice. Mix well.
- With blender on low speed (a stand mixer may be easier) carefully pour the boiling sugar syrup down the bowl so it does not splatter. Increase mixer speed to med-high and add salt. Mix until stiff and shiny and white, usually about 5 – 10 minutes. Scrape down sides as needed.
- Remove from bowl and fold into pumpkin mixture until fully blended. Blend with blender on med-high speed for 2 – 4 min.
- Pour mixture into prepared pan and ensure an even depth as it is spread out within the pan. Let mixture set for 8 hours or overnight at room temperature.
- Sift cornstarch and icing sugar together into pie plate. When marshmallows have fully set, turn pan out onto work surface (wax paper works well) and then cut into cubes or shapes as desired. Roll marshmallows in sugar mixture if desired. Serve fresh or store in airtight container (not refrigerated) for about one week or in the freezer for up to a month.