Pumpkin Spice Marshmallows

• 2 Tablespoons Gelatin
• 1/2 cups Cold Water
• 3/4 cups Boiling Water
• 1/8 teaspoons Salt
• 2 cups Sugar
• 1/4 cups Canned Pumpkin Puree
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ginger
• 1/4 teaspoons Nutmeg
• 1 pinch Ground Cloves

1. Butter an 8x8 baking dish, line with waxed paper, butter again, and lightly dust with confectioners sugar or cornstarch. Dissolve gelatin in cold water in the bowl of your stand mixer. Attach the whisk attachment.
2. In a large saucepan, whisk together boiling water, salt and sugar over medium-high heat. Whisk until it comes to a boil. Stop whisking, and let cook until a candy thermometer reads 236F, about 15-20 minutes.
3. Pour syrup over gelatin, and whisk on medium speed, until thick and cool, about 10 minutes.
4. Meanwhile, mix pumpkin, vanilla, and spices. Fold mixture into fully whisked gelatin/syrup combo. Put mixture into the prepared baking dish, and freeze overnight. Lift paper out of pan onto a cutting board, and using a buttered knife, cut quickly through to make squares. (Cut into 2" by 1" squares for 32 servings.)

gelatin, water, boiling water, salt, sugar, ubc, vanilla, cinnamon, ubc, ubc, ground cloves

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-marshmallows/ (may not work)