Patris's Pumpkin Spice Marshmallows

[patris]

Patris's Pumpkin Spice Marshmallows

Serves 117.

• 3-1/2 oz pumpkin puree
  
• 1-1/2 oz water
  
• 3 envelopes gelatine
  
• 1-1/2 tsp powdered ginger
  
• 1-1/2 tsp cinnamon
  
• pinch ground cloves
  
• hefty grating nutmeg
  
• 4 oz pumpkin puree
  
• 1 lb light brown sugar
  
• 7 oz light corn syrup
  
• 1-1/2 tsp powdered ginger
  
• 1-1/2 tsp cinnamon
  
• pinch ground cloves
  
• hefty grating nutmeg
  
• pinch salt
  

In bowl of stand mixer, thoroughly combine 3.5 oz pumpkin puree, 1.5 oz water, 1.5 tsp cinnamon and ginger, pinch of cloves and grating of nutmeg. Sprinkle gelatine over mixture and stir to combine thoroughly. Allow gelatine to bloom for at least 10 minutes.

Line 9X13 pan with plastic wrap and spray wrap with cooking spray.

In heavy saucepan, combine remainder of ingredients. Cook over medium heat, stirring often, until sugar is completely dissolved and mixture begins to boil. Stop stirring and continue to cook until mixture reaches 240 degrees.

With mixer running on low speed, carefully pour sugar mixture into gelatine mixture. Increase to high speed and beat for 10-12 minutes or until mixture becomes the texture of slightly stiff marshmallow fluff.

With greased spatula, scrape marshmallow into prepared pan and spread (with spatula or greased hands) to level out. Allow to rest for 2 hours or more.

Lift marshmallow out of pan by the edges of the plastic wrap. Dust surface with a mixture of corn starch and powdered sugar. Cut into 1-inch pieces using pizza cutter. Dredge pieces in corn starch/powdered sugar mix and use a sifter to knock off excess.

If desired, dip in melted chocolate.

Keywords: Candy, Stand Mixer, Intermediate

( RG2026 )