Pumpkin Spice Marshmallows

Here’s a festive treat that kids and adults will both adore, which pairs perfectly with a mug of hot chocolate or a spiced latte. Try making as favours for a party or gifting to a friend.
Prep Time 30 mins
Cook Time 20 mins
Resting Time 8 hrs
Total Time 8 hrs 50 mins
Difficulty Level Intermediate
Servings 24

Ingredients
  

  • 1/2 cup (125 mL) cornstarch
  • 3 pkg (0.25 oz/7 g) each unflavoured powdered gelatin
  • 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

Directions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.)

Tips

  1. Great in hot chocolate!
  2. Use thread to cut marshmallows with clean edges.
  3. Add a little turmeric for added colour.
Type Ice cream, Mousse & Parfaits
Season/Occasion Holiday, Christmas & New Years - Kid Friendly - Summer Fun - Thanksgiving, Autumn & Halloween