Pumpkin Marshmallows! (Edit recipe)

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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

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 24

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Ingredients

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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
  1. In one large mixing bowl combine 1/2 cup water with gelatin and allow to sit and "bloom"
  2. On stove top combine remaining 1/2 cup water, sugar, and honey. Bring to a boil and stir regularly, until 238-240 degrees F
  3. Remove and pour into gelatin bloom. Use a standing or electric mixer to mix for about 7 minutes, until fluff consistency is achieved
  4. Add pumpkin and vanilla extract. Whip 1 more minute
  5. Pour into a greased 8x8 pan and refrigerate for one hour
  6. Spray a knife with nonstick spray to slice
  7. Coat in arrowroot starch (or corn starch) & powdered sugar to keep them from sticking together. Shake off excess
  8. ENJOY
  9. Keep Refrigerated

Notes

You can use coconut sugar but note they'll be darker in color

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:52
Fat:0 g
Carbohydrates:11 g
Protein:1 g
Cholesterol:0 g
Sodium:14 mg
Fiber:0 g
Sugars:11 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Nut Free Other Shellfish Free Sugar Alcohol Free

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