Pumpkin Marshmallows Recipe

How to make it

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• 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 onto 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.