Pumpkin Creme Brûlée Marshmallows

We all have our favorite indulgences. This is especially true during the Holiday season. We could feel bad about indulging, but I’d prefer to give in to temptation, ride the sweets train and let my cravings take hold once in awhile. Creme Brûlée is definitely one of my favorite indulgences. It’s crackling caramelized sugar layer that you break through to find the smooth creamy custard, it is that combination of textures that makes this dessert so divine.

There is one problem I have with Creme Brûlée- it isn’t exactly something you can eat on the go, or gift to family and friends. While Creme Brûlée is wonderful. I don’t think anyone is going to be super excited to reach in their stockings and find a custardy substance has leaked all over their christmas stocking surprises. I wanted to create a liftable from of creme brûlée, one with the textures and flavors that make it so wonderful. However, I didn’t want to stop there. Pumpkin is one of the flavors of the season and I wanted to incorporate the colors and flavors of Fall and Winter’s favorite veggie.

The answer? Marshmallows! They are giftable, flavorful, fun, and are one of the confections we all love to toast and enjoy during this winter weather. Rather than coating the marshmallows in powdered sugar and cornstarch, these mallows are coated in granulated sugar. When toasted over a flame, the sugar crystals caramelize, forming the crunchy sweet coating we look forward to on a dish of traditional Creme Brûlée. Theses make for a fun, delicious treat, taste wonderful on your sweet potatoes, and I’m glad to say I can stuff a bag in my purse, creme brûlée on the go. Now, if only people wouldn’t gawk at me if I pulled a small kitchen torch and skewers from my purse for roasting them on the move. #PastryChefProblems

Ingredients:

• 5 envelopes of unflavored granulated gelatin
• 1 cup cold water
• 1/3 cup pumpkin puree
• 2 Tablespoons brown sugar
• 1 3/4  teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 3¼ cups granulated sugar
• 1 cup light corn syrup
• ¾ cup water
• ⅔ cup honey
• 2 Tablespoons Vanilla Extract
• 1/2 cup granulated sugar for coating

Directions:

1. Hydrate the powdered gelatin by stirring in the 1 cup of cold water. Set aside.
2. In a small bowl, whisk together the Pumpkin Puree, brown sugar, cinnamon, ginger, and nutmeg. cover and set aside.
3. Combine the granulated sugar, corn syrup, water, and honey into a large heavy bottomed saucepan.
4. Using a candy thermometer heat the sugar mixture over medium-high heat too 252 degrees F. Watch the syrup carefully as it is heating to avoid boiling over. If it begins to reach the top of the pan, adjust the heat accordingly. Use caution as sugar burns aren’t fun, trust me.
5. Once heated to 252 degrees F, carefully pour the mixture into the bowl of a stand mixer fitted with a whip attachment. Allow to cool to 220 degrees F.
6. While the sugar syrup is cooling, begin melting the gelatin. Microwave the hydrated gelatin in 10 second intervals, stirring in between each 10 seconds, to melt the gelatin. Be careful not to overheat and burn the gelatin.
7. Once the gelatin has melted and the syrup has cooled to 220 degrees F, pour the gelatin into the stand mixer bowl with the syrup.
8. Whip on high speed for 8-10 minutes, until well aerated and bright white in color.
9. Pour in the vanilla extract and Pumpkin mixture then whip until combined.
10. Spread the Marshmallow batter onto a well-oiled half sheet pan.
11. Place a piece of oiled parchment paper over the top of the marshmallow slab. Use your hands to flatten the top until smooth. Remove the Oiled parchment and let the marshmallows set overnight.
12. Once set, heavily sprinkle and coat the top of the marshmallow slab with the some of the granulated sugar reserved for coating.
13. Using an oiled knife, cut the slab into squares.
14. Once cut, coat the marshmallows with sugar again again, and shake off excess.
15. Place into a sealable bag or container at room temperature- Good for up to 3 weeks
16. Skewer and roast over a flame for that creme brûlée candy coating.

5.0 from 1 reviews

Pumpkin Creme Brûlée Marshmallows

 

Author:

Nicole

Recipe type: Candy

Yields: ½ sheet pan

Print

 

Ingredients

• 5 envelopes of unflavored granulated gelatin
• 1 cup cold water
• ⅓ cup pumpkin puree
• 2 Tablespoons brown sugar
• 1¾ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon ground nutmeg
• 3¼ cups granulated sugar
• 1 cup light corn syrup
• ¾ cup water
• ⅔ cup honey
• 2 Tablespoons Vanilla Extract
• ½ cup granulated sugar for coating

Instructions

1. Hydrate the powdered gelatin by stirring in the 1 cup of cold water. Set aside.
2. In a small bowl, whisk together the Pumpkin Puree, brown sugar, cinnamon, ginger, and nutmeg. cover and set aside.
3. Combine the granulated sugar, corn syrup, water, and honey into a large heavy bottomed saucepan.
4. Using a candy thermometer heat the sugar mixture over medium-high heat too 252 degrees F. Watch the syrup carefully as it is heating to avoid boiling over. If it begins to reach the top of the pan, adjust the heat accordingly. Use caution as sugar burns aren’t fun, trust me.
5. Once heated to 252 degrees F, carefully pour the mixture into the bowl of a stand mixer fitted with a whip attachment. Allow to cool to 220 degrees F.
6. While the sugar syrup is cooling, begin melting the gelatin. Microwave the hydrated gelatin in 10 second intervals, stirring in between each 10 seconds, to melt the gelatin. Be careful not to overheat and burn the gelatin.
7. Once the gelatin has melted and the syrup has cooled to 220 degrees F, pour the gelatin into the stand mixer bowl with the syrup.
8. Whip on high speed for 8-10 minutes, until well aerated and bright white in color.
9. Pour in the vanilla extract and Pumpkin mixture then whip until combined.
10. Spread the Marshmallow batter onto a well-oiled half sheet pan.
11. Place a piece of oiled parchment paper over the top of the marshmallow slab. Use your hands to flatten the top until smooth. Remove the Oiled parchment and let the marshmallows set overnight.
12. Once set, heavily sprinkle and coat the top of the marshmallow slab with the some of the granulated sugar reserved for coating.
13. Using an oiled knife, cut the slab into squares.
14. Once cut, coat the marshmallows with sugar again again, and shake off excess.
15. Place into a sealable bag or container at room temperature- Good for up to 3 weeks
16. Skewer and roast over a flame for that creme brûlée candy coating.

3.4.3177

Nicole

I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

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