Pumpkin Marshmallows
Soft, spiced pumpkin marshmallows provide a delightful autumn-flavored treat.
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Instructions
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Prepare a 9x13-inch pan by lining it with foil, spraying with nonstick spray, and dusting with a confectioners' sugar and cornstarch mixture; reserve extra mixture.
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In a stand mixer bowl, combine 1/2 cup cold water and gelatin; stir briefly, then let sit for 5 minutes.
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In a medium saucepan, combine the remaining 1/2 cup water, corn syrup, and granulated sugar over medium-high heat; stir until the sugar dissolves and insert a candy thermometer.
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Cook the mixture to 240 F without stirring, brushing down the sides occasionally.
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Remove the syrup from heat, then slowly pour it into the mixer bowl set on low speed.
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Increase mixer speed to high and whip the mixture for 10 minutes until stiff and shiny.
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While whipping, combine pumpkin puree with cinnamon, ginger, nutmeg, and allspice. Once marshmallow is ready, add orange food coloring and mix, then fold in the spiced pumpkin puree until fully incorporated.
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Pour the marshmallow into the prepared pan, smooth the top, and let it firm up at room temperature for at least 8 hours.
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Dust a waxed paper-covered surface and the marshmallow top with the reserved sugar/starch mixture. Flip the marshmallow onto the surface, remove foil, and dust again. Cut into pumpkin shapes with a dusted cookie cutter or into squares with a knife, rolling all cut edges in the sugar/starch mixture.
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Store marshmallows in a dry, airtight container, rerolling in coating if stored for several days.