PUMPKIN MARSHMALLOWS
These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet enough, you can sift some confectioners' sugar into it, although the bitter chocolate coating balances the very sweet marshmallow nicely.
Provided by xarrium
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h30m
Yield 50
Number Of Ingredients 15
Steps:
- Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
- Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.
- Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
- Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
- Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
- Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 13.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 21.3 mg, Sugar 9.9 g
MARSHMALLOW PUMPKIN PIE
This was one of my mom's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. -Ruth Ferris, Billings, Montana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature., Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 280 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.
MARSHMALLOW PUMPKIN BARS
These pumpkin-oatmeal dessert bars were perfectly scrumptious before we added the marshmallows on top. We just couldn't resist making them scrumptious-er!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 9 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease a square pan 8" x 8".
- In a bowl, using a fork, work the butter with the sugar until it is creamy. Add flour, baking powder and oats. Mix to incorporate all, it should look crumbly. Remove 1 cup of the crumbs and set aside.
- Add eggs, one at a time, and stir until incorporated. Put the dough in the greased pan, spread evenly.
- Place the pumpkin pie filling on top of the dough.
- Sprinkle remaining crumbs.
- Bake for 35 minutes until golden.
- Top with the miniature marshmallows and broil until brown, about 3-4 minutes. Keep an eye on them, they can burn in seconds.
- Cool in the pan, cut and serve. Use a knife heated in boiling water to easily cut the squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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PUMPKIN SPICE MARSHMALLOWS - MY COUNTRY TABLE
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- In a small heatproof bowl, whisk together the cold water and gelatin. Allow to set for at least 5 minutes.
- Add the sugar, 1/4 cup of corn syrup, water and salt to a medium saucepan. Stir to combine. Bring to a boil over high heat, stirring occasionally, and cook until temperature reaches 250 degrees on a candy thermometer.
- In a small bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla and set aside. Once the syrup has reached 250 degrees, slowly add it to the mixing bowl, leaving the mixer on slow speed until all of the syrup has been added. Increase the speed to medium and whisk for 5 minutes. Increase the speed to medium-high and whisk for an additional 5 minutes. Turn to the highest setting and whisk for 1 additional minute. The mixture should be tripled in volume. Add the pumpkin/spice mixture and fold in on low speed. At this point, if you prefer to enhance the color, add 1 to 2 drops of food coloring and whisk for a few seconds. Using a spatula, give the marshmallow batter a fold to ensure the pumpkin mixture is totally incorporated.
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- Spray the sides and bottom of a 13×9″ baking pan lightly with cooking spray. Cover evenly with powdered sugar.
- In a stand mixer or other large metal bowl, add 1/2 cup of liquid coffee creamer and pumpkin. Mix to combine. Sprinkle mixture with 3 1/2 packets of unflavored gelatin and let it soften.
- In a medium to large-sized heavy-bottomed pot, combine the remaining 1/2 cup of creamer, sugar, corn syrup, and salt. Heat mixture on medium, stirring constantly, but gently, until all of the sugar is dissolved. Once the sugar is dissolved, stop stirring, clip your candy thermometer inside the pan and allow the mixture to come to a gentle boil (with NO stirring). As it comes to a boil, the mixture will bubble and rise; be sure to keep the heat at medium, no higher.
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