Pumpkin-Spice Marshmallows

Name: Pumpkin-Spice Marshmallows
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 80
Cuisine: Global
Ingredients: 380 grams ¼ cups corn syrup; 1 teaspoon sweet curry powder, optional; 40 grams ¼ cup powdered gelatin; 473 milliliters granulated sugar; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 240 grams cup pumpkin puree, fresh or canned; 0 teaspoons salt; 115 grams ½ cup cold water

You can never have too many hor d'oeuvre recipes, so give Pumpkin-Spice Marshmallows a try. Watching your figure? This gluten free and dairy free recipe has 36 calories, 0g of protein, and 0g of fat per serving. This recipe serves 80. This recipe covers 1% of your daily requirements of vitamins and minerals. 151 person have tried and liked this recipe. Head to the store and pick up corn syrup, ground cinnamon, powdered gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Lightly spray a standard baking sheet with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.

Ingredients you will need

Cooking Spray

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Offset Spatula

Baking Sheet

Paper Towels

Combine the first three ingredients in a medium bowl and mix until well blended and smooth. Set aside.

Equipment you will use

Bowl

Combine second quantity of water, corn syrup, salt and sugar in a 4-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.

Ingredients you will need

Corn Syrup

Sugar

Syrup

Water

Salt

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Pot

Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 255F (hard ball).

Ingredients you will need

Syrup

Equipment you will use

Kitchen Thermometer

Remove pan from heat and carefully stir in pumpkin-gelatin mixture.

Ingredients you will need

Gelatin

Pumpkin

Equipment you will use

Frying Pan

Pour this mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to "high".

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Stand Mixer

Whisk

Bowl

Whip mixture for 10 minutes. At the beginning of the final minute of whipping, sprinkle in ginger, cinnamon and cloves and continue to whip.

Ingredients you will need

Cinnamon

Clove

Ginger

Scrap mixture into prepared pan and spread out smooth with oiled offset. Set marshmallow aside, uncovered, at room temperature for at least 4 hours to over night before cutting.

Ingredients you will need

Marshmallows

Spread

Equipment you will use

Frying Pan

Before cutting the marshmallow, sift the three remaining ingredients together into a medium mixing bowl.

Ingredients you will need

Marshmallows

Equipment you will use

Mixing Bowl

Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. Toss with cornstarch mixture to completely coat, shaking off excess as much as possible. Store in an airtight container with the lid slightly ajar for up to three days.

Ingredients you will need

Marshmallows

Corn Starch

Equipment you will use

Pizza Cutter

Knife

* This is little more than 1 ¼ standard boxes of Knox gelatin, so be sure to purchase enough.

Ingredients you will need

Gelatin

** The author provides a recipe for a homemade sugar syrup to replace the corn syrup, but the corn syrup recipe version has been provided for brevity's sake.

Ingredients you will need

Simple Syrup