Pumpkin Spice Marshmallows
Sep 24, 2014 04:00PM ● Published by Cate Reynolds
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
6 tsp. pumpkin spice
4 tsp. powdered sugar
Mix the gelatin and 1/2 cup cold water in the bowl of an electric mixer with the whisk attachment.
While that sits, combine sugar, corn syrup, 4 tsp. of pumpkin spice and 1/2 cup of water in a small saucepan and cook over medium heat until the sugar dissolves. Turn the heat to high and cook until the mixture reaches 240 degrees on a candy thermometer. Remove from heat. With the mixer on low, slowly pour the syrup into the gelatin. Turn the mixer to high and whip 15 minutes until very thick. Combine powdered sugar with remaining pumpkin spice. Dust half the mixture onto an 8 by 12 inch glass baking dish. Pour the marshmallow mixture into the pan and smooth out the top. Dust the top with the remaining spice mixture. Leave the mixture out, uncovered, for at least 12 hours. Turn out onto a cutting board and slice.
Makes approximately 2 dozen marshmallows, depending on how large you choose to cut them.