Ingredients and Weight:
- 1 cup pumpkin puree (240g)
- 1 tablespoon pumpkin pie spice (5g)
- 3 cups sugar (600g)
- 1 cup corn syrup (240ml)
- 1/2 cup water (120ml)
- 3 packets unflavored gelatin (30g)
- 1/4 teaspoon cream of tartar (1g)
Preparation Time:
15 minutes
Cooking Time:
20-30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Grease a 9x13 inch baking pan with butter or cooking spray.
- Combine the pumpkin puree and pumpkin pie spice in a small bowl.
- In a large saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until the mixture reaches 240°F on a candy thermometer.
- Sprinkle the gelatin over the hot sugar mixture and whisk vigorously until dissolved.
- Remove from heat and stir in the cream of tartar and pumpkin puree mixture.
- Pour the mixture into the prepared pan and let cool at room temperature for 4 hours, or until firm.
- Cut into squares and serve.
Nutritional Information:
- Calories: 150 per square
- Fat: 0g
- Carbohydrates: 35g
- Protein: 2g
Dish Characteristics:
- Soft and chewy marshmallows with a sweet pumpkin flavor.
- Perfect for Halloween or Thanksgiving gatherings.
- Can be cut into various shapes using cookie cutters.
User Comments:
- "These marshmallows are the perfect treat for fall. They're so soft and fluffy, with just the right amount of pumpkin flavor." - Sarah
- "I love making these for my kids. They're a fun and easy way to get them excited about Halloween." - Jessica
- "These marshmallows are a crowd-pleaser. I always bring them to parties and they're always a hit." - Eric
Special Precautions and Tips:
- Be careful not to overcook the sugar mixture, as it can become hard and brittle.
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- If the marshmallows are too sticky, dust them with powdered sugar before cutting.
