PUMPKIN MARSHMALLOW

Ingredients

Marshmallow

100 grams (3.55 ounces) pumpkin puree

25 grams (0.90 ounces) applesauce

100 grams (3.55 ounces) sugar

14 grams (0.50 ounces) IL-mix (dry protein)

Syrup

7 grams (0.25 ounces) agar

90 grams (3.15 ounces) water

50 grams (1.75 ounces) syrup

150 grams (5.30 ounces) sugar

Instructions

Step 1

Start by combining the room-temperature or slightly warm pumpkin puree and applesauce in a mixer bowl. Add the sugar and IL-mix, and mix until well combined. Start whisking at a low speed, gradually increasing the speed until you achieve a consistent mixture. Make sure the pumpkin puree is very thick for the best results.

Step 2

Next, prepare the syrup. Mix the water and agar in a saucepan and bring to a boil. Once boiling, add the sugar and syrup. Cook the mixture over medium heat, stirring occasionally, until it reaches 110°C (230°F). Once the syrup is ready, let it cool slightly to allow the bubbles to dissipate. Use a candy thermometer to ensure the correct temperature.

Step 3

While waiting for the syrup to cool, continue whipping the marshmallow mixture until firm and consistent peaks are formed. It's crucial to achieve persistent peaks for the perfect texture. If using a hand mixer, you'll notice the whipping becomes tougher, indicating that the mass is ready.

Step 4

Slowly pour the slightly cooled syrup into the marshmallow mixture while whipping. Continue mixing for no longer than one minute. At this point, you can add finely grated orange zest if desired. Adding orange zest will provide a subtle citrus note to your marshmallows.

Step 5

Transfer the marshmallow mixture to a pastry bag with a nozzle and quickly form the marshmallows. Allow the marshmallows to stabilize for at least 10 hours. The exact time may vary depending on the air humidity. For a more uniform shape, practice piping the marshmallow mixture before starting.

Step 6

Enjoy your delicious homemade pumpkin marshmallows! Remember, the flavor and color will be more pronounced based on the brightness of the pumpkin puree you use.

Servings

When it comes to serving these delightful pumpkin marshmallows, the possibilities are as endless as your imagination. Picture this: a cozy autumn picnic where these marshmallows are the star of the dessert table. Their light, fluffy texture and subtle pumpkin flavor make them perfect for combining with hot chocolate, adding a seasonal twist to a winter favorite. Don't stop there! These marshmallows make an elegant topping for a bowl of spiced hot cider or a sumptuous addition to a plate of waffles drizzled with maple syrup. For a fancier touch, consider dusting them with a hint of cinnamon and pairing them with a rich pumpkin pie or cheesecake. Their sophisticated taste and beautiful shape make them show-stoppers for holiday gatherings and a fantastic conversation starter. And if you really want to elevate your s'more game, replace the traditional marshmallows with these pumpkin ones. Sandwiched between graham crackers and milk chocolate, they add an unexpected flair that's sure to wow any crowd!

Equipment

Kitchen Scale

Accurate measurements are a must for this recipe, so a kitchen scale will make sure you get the right balance of ingredients.

Stand Mixer or Hand Mixer

Essential for whipping the marshmallow mixture to perfect peaks. Stand mixers give more consistent results, but hand mixers work too—just be ready for a bit of a workout!

Mixing Bowls

You'll need at least two mixing bowls: one for the marshmallow mix and one for the syrup.

Cooking Thermometer

This ensures your syrup reaches precisely 110°C (230°F) for the ideal texture.

Pastry Bag with Nozzle

For piping out your marshmallow shapes quickly and efficiently. A star-shaped nozzle can add a fun twist!

Variations

For those looking to make gluten-free versions, this recipe is already gluten-free! No need to worry about any hidden wheat products in these delightful treats. For a vegan option, simply replace IL-mix with an equivalent vegan gelatin and applesauce. Also, make sure the syrup you use is vegan-friendly. Remember, there's no compromise on taste—the vegan version can be just as delicious and fluffy!

Faq

Why are my marshmallows not firming up?
Ensure you whipped the mixture to stiff peaks and cooked the syrup to exactly 110°C (230°F). The temperature and consistencies are crucial for properly setting marshmallows.
Can I use egg whites instead of IL-mix?
No, this recipe specifically calls for IL-mix as a substitute to keep it egg-free and for achieving the right texture.
How do I store the marshmallows?
Keep them in an airtight container in a cool, dry place. They should last for up to two weeks if stored correctly.
Can I add food coloring to my marshmallows?
Yes, you can add food coloring to achieve the desired hue. Just mix it in towards the end of the whipping process to maintain the fluffiness.
What's the best way to know the syrup is ready?
A cooking thermometer is the best tool. Make sure it reads exactly 110°C (230°F) before using it.
Can I pipe different shapes other than round marshmallows?
Absolutely! Get creative with different nozzles and shapes to add a fun twist to your marshmallows.