Puffy marshmallows taste pumpkin pie. Plan ahead—the recipe takes 24 hours. Cocoa dredging is sweetened with confectioners' sugar, but the marshmallow is balanced by bitter chocolate.
– 3 (.25 ounce) envelopes unflavored gelatin– ½ cup cold water– 2 cups white sugar– ⅔ 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)
INGREDIENTS
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INSTRUCTION
Cooking spray a 9x13-inch pan lightly and evenly and wrap in plastic. Save. After adding gelatin to 1/2 cup cold water in a stand mixer bowl, wait 10 minutes.
STEP 1 .
Add white sugar, corn syrup, and 1/4 cup water to a saucepan. Multi-high boil. Avoid stirring boiling sugar syrup. A little syrup in cold water forms a rigid ball at 250°F.
STEP 2.
Meanwhile, mix pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well. With the stand mixer bowl and wire whip attachment, start on low speed.
STEP 3.
Pour hot sugar syrup down mixing bowl carefully. Stir in salt on medium-high. Mix 5–12 minutes until stiff, shiny, white. Scrape bowl sides occasionally with rubber spatula.
STEP 4.
Remove pumpkin mixture and fold into mixer bowl. Add food coloring to deepen orange. Return the bowl to the mixer and beat 3 minutes on medium-high.
STEP 5.
Use a spatula and marshmallow mixture to make a bowl ribbon.
Fill pan evenly with mixture. Let the mixture sit at room temperature for 8 hours or overnight.
STEP 6.
Cocoa-cornstarch pie. After setting, cut marshmallows into squares or shapes on a surface. Cocoa-coat marshmallows on all sides.
STEP 7.
Fresh marshmallows are best, but they can be frozen for a month or airtight for a week. Storing marshmallows? Reroll them in cocoa before serving.