Pumpkin Marshmallows

I'm sorry about dropping off the face of the earth last week. To be honest I haven't been cooking and experimenting very much lately. Mostly last minute shopping and getting ready for Christmas. I'll try and do a little better. :]

When I found this recipe for pumpkin marshmallows I was so excited to try them. How good could they be, I thought. Well let me tell you... they are so amazing!!! I love them, and so do my kids and anyone who I let try them. I've decided that they are going to be part of my neighborhood Christmas gift this year. I'll tell you more about that hopefully by the end of this week or the beginning of next. Any who, these are sooo good and if you like to add chocolate chips to your pumpkin bread you will like these in your cup of hot chocolate or hot carob!

Pumpkin Marshmallows

Ingredients

3 envelopes unflavored gelatin

1/2 cup cold water

2 cups evaporated cane juice

2/3 cup agave

1/4 cup water

1/2 cup pumpkin puree

1 heaping teaspoon ground cinnamon

1 level teaspoon ground ginger

1/4 heaping teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup organic powdered sugar

Directions

Spray a 9x13 inch pan with non stick cooking spray and dust with organic powdered sugar. 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 evaporated cane juice, agave, and 1/4 water in a sauce pan; cover. Bring to a boil over medium-high heat. Take the lid off when it starts to boil and add a candy thermometer. Heat to 250* F, or until a small amount of the syrup dropped into a cold a bowl of cold water forms a rigid ball.

Meanwhile, combine the pumpkin puree, cinnamon, ginger and nutmeg, mix well.

When the syrup is finished add to the dissolved gelatin and turn on your mixer on slow speed. Increase the speed to medium-high and add the salt. Mix until stiff, shiny, white in color, and tripled in size, about 5-12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

When tripled in size remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and beat on medium-high speed about 3 minute longer. 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. Top with a light coat of organic powered sugar. Let the mixture set at room temperature for at least 8 hours or over night.
When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in organic powdered sugar to coat each side to prevent sticking. Store in an airtight container in fridge or freezer. They can last for up to a month in the freezer or a week on the counter. Enjoy!