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Ingredients
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3 (.25 ounce) envelopes unflavored gelatin
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½ cup cold water
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2 cups white sugar
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⅔ cup light corn syrup
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¼ cup water
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½ cup pumpkin puree
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon ground allspice
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¼ teaspoon salt
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3 drops orange food coloring
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¼ cup unsweetened cocoa powder
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¼ cup cornstarch
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¼ cup confectioners' sugar (Optional)
Directions
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
52 | Calories |
0g | Fat |
13g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 50 | |
Calories 52 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 21mg | 1% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 10g | |
Protein 1g | 1% |
Vitamin C 0mg | 0% |
Calcium 3mg | 0% |
Iron 0mg | 1% |
Potassium 17mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.