Pumpkin Marshmallows

01Method

1. 1

   Line a 9x13 inch baking pan with plastic wrap and coat lightly with cooking spray. Set aside. Pour the cold water into a stand mixer bowl, sprinkle the gelatin evenly over the surface, and allow it to bloom for 10 minutes.

2. 2

   Combine the sugar, corn syrup, and water in a saucepan and bring to a boil over medium-high heat. Once boiling, do not stir; continue cooking until the syrup reaches 250°F (120°C) and forms a firm ball when a small drop is tested in cold water. While the syrup cooks, stir together the pumpkin puree, cinnamon, ginger, nutmeg, and allspice in a separate bowl.

3. 3

   Fit the stand mixer with the wire whip attachment and run it on low speed. Slowly pour the hot sugar syrup in a thin, steady stream down the inside edge of the bowl. Increase speed to medium-high, add the salt, and whip until the mixture is stiff, glossy, and white, approximately 5 to 12 minutes, scraping down the bowl with a rubber spatula as needed.

4. 4

   Detach the bowl from the mixer and fold the pumpkin spice mixture into the marshmallow base until evenly incorporated. Stir in the orange food coloring if a brighter orange color is desired. Reattach the bowl and beat on medium-high for an additional 3 minutes, until the mixture falls in a slow, continuous ribbon from a dipped spatula.

5. 5

   Transfer the mixture into the prepared pan, spreading to an even depth. Allow to set at room temperature for a minimum of 8 hours or overnight.

6. 6

   Sift the cocoa powder, cornstarch, and confectioners' sugar together into a shallow dish. Once set, invert the marshmallow slab onto a work surface and cut into squares or desired shapes. Roll each piece in the cocoa mixture to coat all sides, reserving the mixture for re-coating if needed. Serve fresh or store in an airtight container at room temperature for up to one week, or freeze for up to one month; re-roll in the coating mixture before serving.