Pumpkin Marshmallows

4.1
(10)

These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet enough, you can sift some confectioners' sugar into it, although the bitter chocolate coating balances the very sweet marshmallow nicely.

2
2
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
1 day 50 mins
Total Time:
1 day 1 hrs 30 mins
Servings:
50
Yield:
100 to 1 inch squares

Ingredients

  • 3 (.25 ounce) envelopes unflavored gelatin

  • ½ cup cold water

  • 2 cups white sugar

  • cup light corn syrup

  • ¼ cup water

  • ½ cup pumpkin puree

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • ¼ teaspoon salt

  • 3 drops orange food coloring

  • ¼ cup unsweetened cocoa powder

  • ¼ cup cornstarch

  • ¼ cup confectioners' sugar (Optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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
Vitamin C 0mg 1%
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.

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