Pumpkin Marshmallows

Pumpkin Marshmallows
from Havoc in the Kitchen

You need 11 Ingredients
Showing 3 out of 7 Steps
  1. Working quickly, beat hot syrup into the gelatin mixture at slow speed then incorporate the pumpkin mixture and the tartar (if using).
  2. In a large saucepan set up the thermometer. Combine the corn syrup, sugar, and the remaining water and bring the mixture to a boil. Continue cooking over medium heat until the thermometer reaches the "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
  3. In half of the water add the gelatin and stir with a fork until fully dissolved and there are no lumps. Separately, mix the pumpkin puree with the vanilla and spices.

Havoc in the Kitchen

Hi, there! I am Ben, the author Havocinthekitchen. Thanks for stopping by this blog, and I hope you enjoy your time here.


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