Easy Fall Inspired Marshmallows

Generously dust rectangular baking dish, 11x7x2 inches, with powdered sugar. In large bowl place cold water. Sprinkle gelatin on water to soften; set aside.

In 2-quart saucepan over low heat, combine granulated sugar, corn syrup, salt and ½ cup water, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring to 250°F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat.

Using an electric mixer, beat softened gelatin in bowl while slowly pouring in syrup mixture. Beat on high speed until mixture is white and has almost tripled in volume. Continue to beat on high speed 1 minute. Pour into prepared pan. Sprinkle with powdered sugar, patting lightly with hands. Let stand uncovered at least 8 hours.

Turn pan upside down to remove marshmallow mixture onto board. Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking. Decorate pumpkin pie with marshmallows. Use a culinary torch to toast as desired.