Pumpkin Marshmallows! (Edit recipe)

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

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	57
Fat:	0 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

by colleenshealthylife

View original recipe

Serves: 24

Ingredients

1 cup Water, Divided
3 Tbsp Grass Fed Gelatin
0.5 cup Honey
1 cup Cane Sugar, Organic
0.333 cup Pumpkin Purée
1 tsp Vanilla Extract
.5 tsp Pumpkin Pie Spice, Optional

Shop

Process

Cook Mode

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