pumpkin marshmallows

Ingredients

• Servings: 100
• 3 (.25 ounce) envelopes unflavored gelatin
• 1/2 cup cold water
• 2 cups white sugar
• 2/3 cup light corn syrup
• 1/4 cup water
• 1/2 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• orange food coloring (optional)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 cup confectioners' sugar (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. set aside. pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
• combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. bring to a boil over medium-high heat. do not stir once the sugar syrup begins to boil. heat to 250 degrees f (120 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball. meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. mix well.
• attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. increase the mixer to medium-high speed and add the salt. mix until stiff, shiny, and white in color, about 5 to 12 minutes. scrape down the sides of the bowl occasionally using a rubber spatula.
• remove the bowl from the mixer and fold in the pumpkin mixture until combined. add food coloring, if desired, for a deeper orange color. return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
• pour the mixture into the prepared pan so that it is an even depth. let the mixture set at room temperature for at least 8 hours or overnight.
• sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. when the marshmallows have set, turn them a work surface and cut them into squares or shapes as desired. roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. if you store the marshmallows, re-roll them in the cocoa mixture before serving.