It’s almost end of November which means many food bloggers will be posting their Christmas recipes soon. Really soon. Just right after this Thanksgiving. Or even earlier. I’ve already seen some of them.
Hopefully, I’ll join this amazing Christmas marathon as well. But I still have some lovely pumpkin stuff to post on. You are going to find the risotto, pasta, salad, and some fabulous desserts on here soon. Let me start it off with these delicious seasonal Pumpkin Marshmallows.
Since December is coming, we can freely start to sum up this year. I could say it has been quite a “marshmallow year” (and sure the lavender one too). So far I’ve got on the blog these recipes for Lavender, Baileys, and Maple Marshmallows. I also have two other recipes which I tried in April and May, but since they don’t belong to any particular season, I’m still waiting for a moment to share with you. Let’s count those scrumptious Mango and Lavender Earl Grey Marshmallows which I made, but didn’t take the pictures. And let me be fully honest with you and reveal that once I screwed them. It was my second attempt – Chocolate Peppermint Marshmallows, but the texture turned out to be strange, too moist. They were delicious anyways!
I cannot believe just last March I thought that making marshmallows would be my personal rocket science. I didn’t like the idea of buying a thermometer. Too sophisticated device to me.
Neither did Andrey! When he saw that monstrous thermometer, he choked up with the coffee and asked wouldn’t I blew our kitchen. It was sad to hear such a question. Did I ever give him the grounds to think this way? Besides, the thermometer is not a torch (which I’ll probably never get. You know, bad credit story haha).
As you know, I haven’t blown the kitchen (yet), and I’ve been enjoying making all these marshmallows.
Definitely this fall I could not resist making a seasonal dessert. That’s why I made these Pumpkin Marshmallows. They’re fluffy and delicate, with a fantastic flavor of the pumpkin spices. Besides the spices, I incorporated the pumpkin puree which introduces a lovely pumpkin flavor and nice color.
What did you say, folks? Exactly! Because these Pumpkin Marshmallows include the real pumpkin, I allow you to grab a double amount of them. I mean, what’s the recommended number of fruit and veggies servings per day?
And what about you guys? Isn’t the pumpkin season over to you? What significant food events have happened to you this year? Which of the mentioned marshmallows would you love to get as your Christmas gift? (just statistical research):)
What could be better that a mug of hot chocolate on a cold fall day? I bet some homemade marshmallows. Make these Pumpkin Marshmallows with a fabulous flavor, and they will make a lovely addition to your fall days!
- 2/3 cup pumpkin puree (I used pureed roasted butternut squash, but canned puree is ok)
- 3,5 tablespoons gelatin
- 2/3 cup cold water, divided
- 1 cup corn syrup
- 1 and 1/2 cups sugar
- 1 tablespoon or more, to taste pumpkin spice mix
- 1 teaspoon vanilla extract
- pinch of tartar (optional)
- cooking spray (optional)
- 1/3 cup cornstarch, sifted
- 1/2 cup powdered sugar, sifted
- 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.
- 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.
- Working quickly, beat hot syrup into the gelatin mixture at slow speed then incorporate the pumpkin mixture and the tartar (if using).
- As soon as the syrup, gelatin mixture, and pumpkin pure have incorporated, increase speed to maximum. Beat until the mixture is thick (it should form gentle peaks), fluffy, and glossy, for about 10-15 minutes. It's the average time, but keep in mind it could take a little less or more.
- In a meanwhile, coat a baking pan about 8x8 inch with the cooking spray (it's not necessary though). Generously dust the form with the mixture of the starch and sugar powdered.
- As soon as you have finished whipping the cream, pour it into the prepared pan and smooth the top with a spatula. Dust the top with the additional starch. Let it stand for at least 3-4 hours, until firm to a touch. Remove from the pan and slice into desired size cubes (I used a pizza knife).