Pumpkin Pie Spice Marshmallows

• 1 1/2 cups confectioners sugar for coating
• 1 cup cold water divided
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 2 envelopes unflavored gelatin 1/4 ounce each
• 1/2 teaspoon McCormick Pumpkin Pie Spice
• 2 teaspoons McCormick Pure Vanilla Extract
• 10 drops yellow food color McCormick(R)
• 5 drops red food color McCormick(R)

1. Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners' sugar. Set aside. Microwave 1/2 cup of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
2. Meanwhile, place remaining 1/2 cup water in mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Add pumpkin pie spice. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in vanilla and food colors.
3. Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sift about 2 tablespoons of the confectioners' sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
4. Place remaining confectioners' sugar in large bowl. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners' sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.

confectioners sugar, cold water, sugar, light corn syrup, unflavored gelatin, pie spice, vanilla, uae, drops red food color

Taken from www.yummly.com/recipe/Pumpkin-Pie-Spice-Marshmallows-2549295 (may not work)