Pumpkin Marshmallows
- 3 packets gelatin, unflavored
- 1 cup ice water
- 2 cups sugar
- 1 cup corn syrup, light
- 1 teaspoon vanilla bean paste or extract
- pinch salt
- ½ cup pumpkin, raw puree - canned is fine
- 1 tablespoon (scant) Pumpkin Spice Mix
- ½ cup cornstarch
- ½ cup powdered sugar
- 1 teaspoon Pumpkin Spice Mix
- In mixer bowl, add gelatin and half of the cold water.
- Stir with a fork until gelatin is dissolved and there are no large lumps.
- In saucepan over medium heat, combine sugar, corn syrup, salt and HALF of the ice water.
- Cover and let heat for 4-5 minutes.
- Add candy thermometer and heat until 240 F exactly.
- Remove as soon as temp is reached and move to mixer.
- While mixing on lowest speed, very slowly pour hot sugar mix down side of mixer in a steady stream.
- Mix on high for 15 minutes. The mixture should have cooled and whipped.
- While mixing, combine the pumpkin, vanilla and pumpkin spice.
- Add to finished, mixed sugar and stir to combine.
- Combine the cornstarch, powdered sugar and additional teaspoon of pumpkin spice mix. Mix well.
- Spray a 9x13 pan and place a small amount of the cornstarch mixture in.
- Move and tap the pan around to coat the pan with the cornstarch mix completely.
- Pour marshmallow mixture into pan. Sprinkle additional powdered sugar/cornstarch mix on top generously.
- Cover and sit at room temp overnight for best results.
- Cut as desired and toss in additional powdered sugar mix.
- Enjoy! Visit SouthernFATTY.com for more.
Recipe by Southern FATTY at https://www.southernfatty.com/pumpkin-marshmallows/
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