A spongy melt in your mouth marshmallow infused with pumpkin and warm spices.
- 5 teaspoons unflavored powdered gelatin
- 1/2 cup cold water
- 3/4 cup sugar
- 1/2 cup light corn syrup, divided
- 1/4 cup water
- 1/4 teaspoon salt
- 1/3 cup pure pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- Wilton Copper (light skin) gel food coloring, optional
The Cinnamon Coating
- 1/2 cup classic coating (see recipe below)
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
- 1 cup cornstarch
- Sift sugar and cornstarch together into a medium bowl. Cover with an air tight lid and store. Mixture will keep indeifinitely if kept in an airtight container.
- Lightly coat an 8 x 8 inch baking pan with cooking spray.
- In a small heatproof bowl, whisk together the cold water and gelatin. Allow to set for at least 5 minutes.
- Add the sugar, 1/4 cup of corn syrup, water and salt to a medium saucepan. Stir to combine. Bring to a boil over high heat, stirring occasionally, and cook until temperature reaches 250 degrees on a candy thermometer.
- Meantime, add the remaining 1/4 cup of corn syrup to the bowl of an electric stand mixer fitted with the whisk attachment. Go ahead and microwave the gelatin on high for about 30 seconds until it has completely melted. Add the gelatin to the corn syrup in the mixing bowl. Turn mixer on low and keep it running.
- In a small bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla and set aside. Once the syrup has reached 250 degrees, slowly add it to the mixing bowl, leaving the mixer on slow speed until all of the syrup has been added. Increase the speed to medium and whisk for 5 minutes. Increase the speed to medium-high and whisk for an additional 5 minutes. Turn to the highest setting and whisk for 1 additional minute. The mixture should be tripled in volume. Add the pumpkin/spice mixture and fold in on low speed. At this point, if you prefer to enhance the color, add 1 to 2 drops of food coloring and whisk for a few seconds. Using a spatula, give the marshmallow batter a fold to ensure the pumpkin mixture is totally incorporated.
- Pour the marshmallow batter into the prepared pan, using an offset spatula to spread the batter into the corners. Sprinkle the batter generously with the cinnamon coating. Allow to set for at least 6 hours to cure.
- Run a sharp knife around the edges of the marshmallows to make sure they are loosened from the pan. Invert the pan onto a surface that has been sprinkled with the coating and dust with additional coating. Cut into pieces. Dip sticky edges in more coating, patting off any excess.
- Store in an airtight container for up to two weeks.
- Yield is about 24 1 1/2″ marshmallows.
- Total time does not include curing.