vrijdag 22 november 2013

Pumpkin Pie Marshmallows (Kopie)


Adapted from Marshmallows

These are delicious! Since I was not thinking ahead, I didn't have time to make any invert syrup for the marshmallows. I substituted light corn syrup and they turned out great!

1/2 cup canned pumpkin
1/4 cup water
2 tbsp unflavored gelatin

1/4 cup water
1/2 cup plus 2 tbsp corn syrup
1/8 tsp salt
1 cup sugar

3/4 tsp Saigon cinnamon
1/4 tsp ginger
1/8 tsp clove

Mix together canned pumpkin, water and gelatin. Allow to sit so that the gelatin can bloom.

In a medium stockpot, combine water, corn syrup, salt and sugar. Bring to a boil and wash down any sugar crystals from the side of the pot with a wet pastry brush. Clip on candy thermometer and cook over medium heat to 255 degrees F. Do not stir the sugar syrup while bringing to temperature.

Once at temp, remove the pot from the heat and stir in the pumpkin/gelatin bloom. Pour into the bowl of your stand mixer (or a big bowl and get your hand mixer ready to whip!) and slowly bring to high speed. Whip for 10 minutes or until fluffy and no longer hot to the touch. At the 8 minute mark add in the spices, allowing the last two minutes to distribute evenly.

Transfer marshmallow fluff to a piping bag (or zip-top bag and cut the corner off). Pipe blobs of marshmallow on top of each graham cracker round. Allow to set for four hours before coating in chocolate or sprinkles.

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