Chocolate-Dipped Pumpkin Marshmallows
These marshmallows don't just look like pumpkins -- they taste like pumpkins, too! Soft, pillowy homemade marshmallows get a hefty dose of fall flavor with the addition of pumpkin puree and lots of autumn spices. The chocolate coating and orange sprinkles are the perfect finishing touches.
What You'll Need:
- 3 packages (1/4 oz. each) powdered unflavored gelatin
- 3/4 cup (6 oz.) cold water, divided
- 1-3/4 cups (12-1/4 oz.) granulated sugar
- 1 cup (11 oz.) light corn syrup
- 1/3 cup pumpkin puree
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- orange food coloring
- 1/4 cup powdered sugar
- 2-1/2-in. pumpkin-shape cookie cutter
- 1 lb. chocolate candy coating
- orange sprinkles
Spray a 13x9-inch pan with nonstick cooking spray. Line the pan with plastic wrap that extends up and over the sides. Spray the plastic wrap lightly with nonstick cooking spray. Place 1/2 cup cold water in the bowl of a large stand mixer fitted with a whisk attachment. Sprinkle the gelatin on top of the cold water and whisk it in. Let it sit so the gelatin absorbs the water.
Place the remaining 1/4 cup cold water, the granulated sugar, and the light corn syrup in a medium saucepan over medium-high heat. Stir while the sugar melts, then brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Once the mixture comes to a boil, insert a candy thermometer and cook it, without stirring, until it reaches 240 degrees F.
Once the mixture is at 240 degrees F, start the mixer on low speed and carefully pour the hot sugar syrup into the bowl of gelatin. Once all of the sugar syrup is added, gradually raise the speed to medium-high. Beat the marshmallow mixture for 7 to 10 minutes until it becomes glossy, white, voluminous, and very thick.
When the marshmallow mixture is nearly finished, add a few drops of orange food coloring to the marshmallow mixture and beat it in. Stop the mixer, add the pumpkin puree to the marshmallow mixture, and gently stir it in by hand with a spatula. Scrape the marshmallow mixture into the prepared pan and smooth it into an even layer. Allow it to sit overnight at room temperature to set.
The next morning, dust the top of the marshmallow and your work surface lightly with powdered sugar. Flip the marshmallow out of the pan and peel the plastic wrap off the back of the marshmallow. Spray a pumpkin-shape cookie cutter with nonstick spray, and cut pumpkin shapes from the marshmallow. Clean the cutter and re-spray as necessary to get the cleanest cuts.
Melt the chocolate candy coating in the microwave, stirring every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a marshmallow into the chocolate. Let the excess drip back into the bowl, then set the dipped marshmallow onto a parchment-covered baking sheet. While the chocolate is still wet, scatter orange sprinkles across the top. Once all of the marshmallows are dipped, refrigerate the baking sheet briefly to set the chocolate.
Elizabeth LaBau is a cookbook author, recipe developer, and avid sugar enthusiast. She is the author of The Sweet Book of Candy Making and is the self-appointed chief sugar officer at sugarhero.com, her blog where she shares creative, modern, fun dessert recipes. She's also the candy expert at about.com, and her work has been featured in many national magazines and newspapers.