about 30 marshmallow squares
3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cup granulated sugar
1 cup light corn syrup
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup powdered sugar
1/4 cup cornstarch
Combine the powdered sugar and cornstarch in a small bowl. Line the bottom of a 9x13-inch non metal baking pan with parchment paper, spray lightly with non-stick spray and dust with 1/3 of the sugar/starch mixture. Set the pan aside and reserve the remaining sugar/starch mixture.
Place 1/2 cup of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and stir to distribute. Let the gelatin dissolve for at least 5 minutes.
Place the reaming 1/2 cup water, the corn syrup, and the granulated sugar in a medium saucepan over medium heat. Stir to dissolve the sugar. Increase the heat to medium-high and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer, about 8 minutes. Immediately remove from the heat.
Turn the mixer on low and carefully pour in the hot syrup. Once all the syrup is added, turn the mixer to high and whip for 12- 15 minutes or until it is stiff and shiny.
While the marshmallow is whipping, combine the pumpkin puree with the spices and vanilla. When the marshmallow is ready fold in the pumpkin mixture and stir until well-mixed and there are no visible pumpkin streaks remaining.
Pour the mixture into the prepared pan and smooth the top. Dust with 1/3 of the sugar/starch mixture and let is sit uncovered for at least 8 hours preferably overnight.
Turn the marshmallows onto the cutting board and cut into 1 1/2-inch squares using a pizza wheel. Dust the sides with the remaining sugar/starch mixture. Store in a container with the lid slightly ajar for up to 3 days. Enjoy!
Printed from thegalleygourmet.net