adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Marshmallows
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
1530 minutes
Fluffy pumpkin pie marshmallows dusted with cocoa powder, requiring a stand mixer and 24 hours to create.
Ingredients:
  • 3 (.25 ounce) envelopes unflavored gelatin
  • 0.5 cup cold water
  • 2 cups white sugar
  • 0.66666668653488 cup light corn syrup
  • 0.25 cup water
  • 0.5 cup pumpkin puree
  • 1 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon salt
  • 3 drops orange food coloring
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup cornstarch
  • 0.25 cup confectioners' sugar
Instructions:
  • Prepare a 9x13 inch pan by lining it with plastic wrap and lightly spraying it with cooking spray. Set it aside. In the bowl of a stand mixer, pour 1/2 cup of cold water and sprinkle the gelatin on top. Let it sit for 10 minutes.
  • In a saucepan, mix together white sugar, corn syrup, and 1/4 cup of water. Bring to a boil over medium-high heat without stirring. Heat until it reaches 250 degrees F (120 degrees C), or forms a rigid ball when dropped in cold water. In the meantime, combine pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix thoroughly.
  • Secure the mixing bowl to the stand mixer with the wire whip attachment and start on low speed. Slowly pour in the boiling sugar syrup along the side of the bowl. Increase speed to medium-high, add salt, and mix until stiff, glossy, and white, about 5 to 12 minutes. Occasionally scrape the sides with a rubber spatula.
  • Take the bowl out of the mixer and gently mix in the pumpkin mixture until evenly combined. Optionally, add food coloring for a richer orange hue. Put the bowl back on the mixer, and beat on medium-high speed for about 3 minutes. Check the marshmallow mixture by dipping a spatula into it to ensure it forms a smooth ribbon-like consistency.
  • Evenly pour the mixture into the prepared pan. Allow it to set at room temperature for a minimum of 8 hours or overnight.
  • Sift cocoa powder, cornstarch, and confectioners' sugar into a pie plate. Cut set marshmallows into desired shapes. Coat marshmallows in cocoa mixture on all sides. Serve fresh or store in an airtight container at room temperature for up to a week or in the freezer for a month. Before serving stored marshmallows, re-coat in cocoa mixture.

Similar Recipes