Pumpkin Spice Marshmallows

Ingredients:

1/2 cup (125 mL) cornstarch

3 pkg (0.25 oz/7 g each) unflavoured powdered gelatin

1 1/2 cups (375 mL) granulated sugar

1 cup (250 mL) light corn syrup

4 drops orange food colouring (approx.)

1/2 cup (125 mL) E.D.SMITH® Pumpkin Pie Filling

1/2 tsp (2 mL) pumpkin pie spice

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Preparation:

  1. Grease 13- x 9-inch (3 L) baking pan and line with parchment paper. Dust bottom and sides of pan generously with cornstarch, reserving any leftover cornstarch. Set aside.
  2. Pour 1/2 cup (125 mL) cold water into bowl of large stand mixer fitted with whisk attachment; sprinkle gelatin over top. Stir gently; let stand for 5 minutes.
  3. In saucepan set over medium-high heat, heat sugar, corn syrup and 1/2 cup (125 mL) water, stirring to dissolve completely; cook until candy thermometer registers 240°F (115°C), occasionally brushing down sides with wet pastry brush. Remove from heat.
  4. With mixer on low, gently pour hot sugar syrup into gelatin mixture. Slowly increase speed to high; mix for about 10 minutes or until fluffy, stiff and shiny. Add food colouring; mix until marshmallow mixture is uniform orange colour, adding a few more drops if necessary to achieve desired shade.
  5. Stir pie filling with pumpkin pie spice; fold into marshmallow mixture until well incorporated. Pour into prepared pan, spreading to edges and smoothing top. Let stand for 8 hours at room temperature.
  6. Dust top with some of the remaining cornstarch. Flip pan upside down onto parchment paper–lined work surface. Carefully peel back parchment paper; dust top with remaining cornstarch mixture. Cut into squares. Store in airtight container for up to 3 days. (Note: Do not refrigerate.)

Per 1 marshmallow: Calories 120, Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 30mg, Carbohydrate 28g, Fibre 0g, Sugars 25g, Protein 1g

Tips:

  1. Great in hot chocolate!
  2. Use thread to cut marshmallows with clean edges.
  3. Add a little turmeric for added colour.