Pumpkin Marshmallows!
PUMPKIN MARSHMALLOWS!
These are SO good I couldn't stop eating them! Besides the many I popped on their own, I enjoyed them as s'mores with dark chocolate and for a sweet, creamy touch in my lattes, too!
*For classic vanilla marshmallows follow this same recipe and omit the pumpkin
Ingredients
- 1 cup1 cup1 cup Water, Divided
- 3 Tbsp3 Tbsp3 Tbsp Grass Fed Gelatin
- 0.5 cup0.5 cup0.5 cup Honey
- 1 cup1 cup1 cup Cane Sugar, Organic
- 0.333 cup0.333 cup0.333 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Vanilla Extract
- .5 tsp.5 tsp.5 tsp Pumpkin Pie Spice, Optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In one large mixing bowl combine 1/2 cup water with gelatin and allow to sit and "bloom"
- On stove top combine remaining 1/2 cup water, sugar, and honey. Bring to a boil and stir regularly, until 238-240 degrees F
- Remove and pour into gelatin bloom. Use a standing or electric mixer to mix for about 7 minutes, until fluff consistency is achieved
- Add pumpkin and vanilla extract. Whip 1 more minute
- Pour into a greased 8x8 pan and refrigerate for one hour
- Spray a knife with nonstick spray to slice
- Coat in arrowroot starch (or corn starch) & powdered sugar to keep them from sticking together. Shake off excess
- ENJOY
- Keep Refrigerated
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Other Shellfish FreeNever Miss a Bite
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