1/2 cup filtered water
3/4 cup turbinado
1/2 cup raw honey
1 1/2 tbsp agar agar or 1 tbsp guar gum*
3 egg whites
1/4 tsp kosher salt
1/4 cup pumpkin purée
2 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1 tsp vanilla
1/4 - 1/2 cup powdered sugar
Butter a 9x9 glass baking pan, layer parchment paper to include the sides, then butter the parchment paper. Sprinkle several tbsp of powdered sugar over the buttered paper and smooth with your hand to ensure the pan is covered. Set aside.
In a medium pot over medium-high heat, add the water, turbinado, and raw honey. Bring to a boil and, using a candy thermometer, allow the mixture to reach 235-240*F. Do not stir and do not cook for more than 8 min, or it will begin to burn.
Remove from the heat and add the agar agar. Allow the mixture to sit on the stove for 15 min.
Using a stand mixture, add the egg whites to the chilled mixing bowl and beat for 3 min on high speed. Next, slowly drizzle the stove mixture into the whipped egg whites in small batches, which will take approximately 5 min.Keep the beater on high speed and add the pumpkin purée in small spoonfuls. Then add the spices and vanilla at the very end and only mix until combined.
Use a spatula to smooth the marshmallow into the 9x9 pan.
Using a sieve, top with several tbsp powdered sugar. Refrigerate for at least 4 hrs, but preferably overnight
When ready, flip the marshmallow out of the pan onto a smooth surface covered with parchment paper, topped with more powdered sugar. Use a pizza cutter to cut the marshmallow into desired pieces; or use any cookie cutter - remembering to dip it into powdered sugar between each cut to prevent the marshmallows from being sticky (::ahem::). Marshmallows can be stored in an air tight container on the counter for several days.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
~Yields 48 1" marshmallows.
*Guar gum can be used to thicken the marshmallows, but will leave a distinct flavor that cannot be covered up with other ingredients.
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/project-food-blog-8-spiced-pumpkin.html
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