Pumpkin Marshmallows, Two Ways

Pumpkin Palooza begins!

I'm pumped to share all of my best pumpkin recipes with you.

Let's begin with these sweet little beauties.

If you've never had a fresh marshmallow, get out your mixer right now, or find someone who will make these for you.  This is not your mama's marshmallow.  Unless your mama makes homemade marshmallows.  In that case, you already know how awesome they are.  Fresh marshmallows are soft, pillowy and melt-in-your-mouth delicious.

I've made vanilla marshmallows before (for my SIL's bridal shower ages ago), and a pumpkin version has been calling my name for some time.  I've been dying to get in on a pumpkin s'more!  More on that later.  

The marshmallow itself is the same, but I used two coatings for a little variety.

 First up are the graham-dusted marshmallows.  I love the warm color the graham coating gives them.  Graham and pumpkin compliment each other, and I'm already thinking about using them in another pumpkin creation.  These are the best for snacking right out of the container.

The second type is the classic powdered sugar-dusted marshmallow.  The simple coating lets the pumpkin and strong spices come through.  These are great for mixing into drinks.

Like your morning coffee, hot chocolate, cider or even tea.  Chai would be heavenly.

You can use these for any recipe where you'd normally use marshmallows.  My favorite application is pumpkin s'mores!  These would also be TO-DIE in my s'more brownie recipe, or these s'more cookies.  I'd pumpkinize any s'more recipe, really.

My only s'more and toasting tip is to wait until these are a few days old to toast.  Fresh marshmallows are easier to toast when they get a little stale.  You could even leave them out overnight to quicken the process.

Don't be intimidated- these are not difficult to make.  The only equipment you need is a stand mixer, a candy thermometer, and a little common sense.  Marshmallows are a great introduction to working with sugar. 

These would make adorable holiday gifts, all packaged up in cellophane and tied with twine.  Swoon.  I might think about cutting them up into mini-marshmallows and using them with Jess's DIY hot cocoa idea.  Endless possibilities.. my brain might explode from all the cuteness!

Pumpkin Marshmallows
based on a recipe by Taste and Tell

makes about 30-40 1" marshmallows

1 1/2 envelopes unflavored gelatin (about .4 oz if you're using a scale)
1/4 cup cold water
1  cups sugar
1/3 cup corn syrup

2 tbs water
1/4 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon fresh grated nutmeg
a pinch ground cloves
1/8 teaspoon salt
4-6 graham crackers
powdered sugar

Line an 8x8 pan with plastic wrap and spray it uniformly with cooking spray.  Set aside.

Put the 1/4 cup cold water and the gelatin in the bowl of a stand mixer.  Allow to sit and bloom for 10 minutes.

Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat.  Bring to a boil.  Once it has started boiling, do not stir.  Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and cloves.  Mix well.

Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed.  Carefully pour the boiling sugar mixture down the side of the mixing bowl.  Increase the speed to medium high and add the salt.  Mix until stiff, shiny and white, about 5-7 minutes.  Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined.  Return the bowl to the mixer and mix for an additional 3 minutes.  You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan.  Let it sit at room temperature for at least 8 hours.

Put the graham crackers in a food processor and process until you have very fine crumbs.  Pour the crumbs into a shallow bowl.  Fill another shallow bowl with powdered sugar.  Remove marshmallows with the plastic wrap and place on a cutting board.

Cut the marshmallow into squares about 1" x 1".   Dip half the marshmallows in the graham mixture and half in the powdered sugar.  Dust of the excess.

The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

I hope you'll stick around for the rest of Pumpkin Palooza 2010.  If you've got any pumpkin recipes for me, comment below with links or email me at ovenloveblog@gmail.com.