Thursday, October 27, 2011

31 for 21: Pumpkin Marshmallows

I thought the mossy pile of wood just fit the jars of these rustic marshmallows . . . .

Pumpkin everything!

This recipe, too, was in my "to try" pile for too long, when I made it today. You may think marshmallows are complicated and hard to make, but no. Once you make them once, you realize it's not hard and you get the hang of it.

Here is what is good about these marshmallows:

  • They are free of corn syrup, cream of tartar (because we are out, and I thought "how could marshmallows crystallize?"), eggs (no beating egg whites!), gums, dairy, nuts, and of course, gluten.
  • Easy to make.
  • Taste great! Light and fluffy.

Pumpkin Marshmallows (Gluten, Dairy, Corn, Egg-free)
Adapted from

1/2 cup water, cold
3 (.25 ounce) unflavored gelatin

2 1/2 cups white sugar
1/2 cup water

1/2 cup pumpkin puree
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
orange food coloring (optional)

1/4 cup cocoa powder*
1/4 cup arrowroot powder
1/4 cup corn-free powdered sugar*

1. Uniformly grease a 9x13 inch pan. Combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Set aside.

2. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 8 to 10 minutes. Meanwhile, combine the sugar and water in a saucepan. Stirring constantly, bring to a boil over medium-high heat. Continue to cook, without stirring, until mixture reaches 250 degrees F on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.

3. Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully and slowly pour the boiling sugar syrup in a steady stream over the gelatin mixture. Increase the mixer to medium-high speed and mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

4. With the mixture on low speed, fold in the pumpkin mixture until combined. Add food coloring, if desired. Turn up the speed to medium-high and beat about 3 minutes longer. When done, the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

4. Pour the mixture into the prepared pan in an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.

5. Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

*The cocoa is optional if you use the powdered sugar. I did half of mine in the cocoa, sugar and starch mixture, and half in the starch/sugar mixture. They both turned out great, it just depends on what you like - some people like the little extra flavor touch the cocoa gives, while others don't like the darkness of the cocoa.

~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Tasty Tuesdays (by Beauty and Bedlam)


  1. Pumpkin marshmallows! What a great idea! I love that your recipe is gluten, dairy, and corn free and easy to boot! Thanks for sharing it.

  2. Marshmallows have been on my "to try" list for a long time. I didn't know you could make them without eggs! I'm saving this recipe to try after thanksgiving (because I won't have time before then ;)

  3. Elise - be sure to check out my plain marshmallow recipe, too that I posted yesterday.

    Let me know how they turn out!


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