Pumpkin Marshmallows

Name: Pumpkin Marshmallows
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 100
Cuisine: Global
Ingredients: 158 milliliters light corn syrup; 59 milliliters cornstarch; 21 grams envelopes unflavored gelatin; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 0 teaspoons ground nutmeg; 118 milliliters pumpkin puree; 0 teaspoons salt; 59 milliliters unsweetened cocoa powder; 59 milliliters water; 473 milliliters white sugar

Pumpkin Marshmallows might be just the hor d'oeuvre you are searching for. This recipe makes 100 servings with 25 calories, 0g of protein, and 0g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have corn syrup, cocoa powder, gelatin, and a few other ingredients on hand, you can make it.

Instructions

Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

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.

Ingredients you will need

Gelatin

Water

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Simple Syrup

Granulated Sugar

Corn Syrup

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Canned Pumpkin

Allspice

Cinnamon

Ginger

Nutmeg

Syrup

Water

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.

Ingredients you will need

Simple Syrup

Salt

Equipment you will use

Mixing Bowl

Stand Mixer

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.

Equipment you will use

Spatula

Bowl

Remove the bowl from the mixer and fold in the pumpkin mixture until combined.

Ingredients you will need

Pumpkin

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Food Color

Marshmallows

Orange

Dip

Equipment you will use

Spatula

Blender

Bowl

Pour the mixture into the prepared pan so that it is an even depth.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Marshmallows

Corn Starch

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.

Ingredients you will need

Marshmallows

Cocoa Powder

Roll