Paleo compliant pumpkin marshmallows with spices, organic gelatin and local honey.
Prepare an 9 x 11 casserole dish by inserting a large enough piece of parchment paper to go up all the sides. The parchment paper won't lie until the marshmallow is weighting it down but once they're dry, the paper will just peel off the marshmallows.
Gently boil honey while constantly stirring, until candy thermometer reaches 225F/107C degrees. The honey should bubble, froth and turn a deeper caramel color. Do NOT let it burn.
Turn the mixer to high and watch for it to magically transform from slop into marshmallow cream. This can take anywhere from 8-20 minutes. It will lighten in color and eventually thicken.
Spoon the marshmallow cream into your prepared dish with a greased scraper. For softer marshmallows, let them set up for 4-6 hours. For dryer marshmallows, let them set up for 8-24 hours.
When ready to serve, cut with a greased or powder sugared pizza cutter. Roll each marshmallow in a mixture of equal parts corn starch and powdered sugar. Serve immediately or store in the refrigerator for up to a week. Because of the pumpkin these marshmallows will be more damp than store bought. They'll also be tastier and healthier!
Use a greased pizza cutter for streamlined sizing OR you can use greased cookie cutters.
Dust your marshmallows in powdered sugar. Other ideas include cinnamon, cocoa, coconut flour or roll them in chocolate chips, chopped nuts, cookie crumbs. Anything tasty that will hold still long enough will be suitable.