Pumpkin Spice Marshmallows

Ingredients

3 Tablespoon unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon vanilla extract

Instructions

Line a 13.9” baking pan with foil and spray with non stick cooking spray. In a large mixing bowl sprinkle the gelatin over 1/2 cup cold water; set aside. In a large saucepan, combine the sugar, corn syrup, pumpkin puree, pumpkin pie spice, salt and remaining 1/2 cup water. Bring to a boil, stirring occasionally. Cook without stirring once it begins to boil until a candy thermometer reads 240 degrees (soft ball stage).

Remove from heat and stir in the vanilla extract. Gradually add sugar mixture to the gelatin. Beat on high speed until the mixture is thick and the volume has doubled. Spread into the prepared pan. The mixture is really thick and sticky. It spreads easily with a silicone spatula sprayed with a bit of cooking spray, just a touch so you don’t add too much grease to your marshmallows. Cover and let stand at room temperature for 6 hours or over night.

Cut into desired shapes and store in an air tight container.