Name: Pumpkin Marshmallows
Yield: 36
Cuisine: American
Ingredients: 1 tsp ground cinnamon; 1/2 tsp ground ginger; 125 g dark brown sugar; Pinch of salt; 125 g granulated sugar; 1/8 tsp ground cloves; 125 g pumpkin puree; 1/4 tsp freshly grated nutmeg; 100 g water; 210 g Lyle’s Golden Syrup; 15 g (1 tbsp + 2 tsp) powdered gelatine; Icing sugar + Cornflour (, for dusting)

Instructions

Grease an 8 x 8-inch square baking tin with vegetable oil and line with a sling of baking paper. Grease the baking paper with a layer of oil too then set aside.
Combine the sugars, syrup, water and salt in a large pot and place on the stove over a medium heat. Leave to cook, stirring occasionally, until the mixture reaches 116°C. If it looks like it’s going to boil over at any point just reduce the heat and the bubbles should subside.
Meanwhile, place the pumpkin puree into the bowl of a stand mixer with the whisk attachment fitted (or a large heatproof bowl if using a handheld electric whisk). Sprinkle over the powdered gelatine and add all of the spices. Stir together to form a thick paste then set aside.
Once the sugar mixture has reached 116°C, remove it from the heat. Start the stand mixer on a low speed (or start your electric beaters on the slowest setting) and slowly start to pour in the hot syrup, being careful to pour it down the side of the bowl rather than onto the whisk. Once all the syrup is in the bowl, increase the speed to high and whisk until very thick, pale and fluffy.