BROWN BUTTER AND SAGE MARSHMALLOWS WITH PUMPKIN HOT CHOCOLATE

Ingredients

• ½ cup (125 ml) unsalted butter
• vegetable oil, for greasing pan
• 2 cups (500 ml) water, divided
• ½ tsp (2 ml) vanilla extract
• 6 × ¼ oz (7 g) packages unflavoured powdered gelatin
• 2 tbsp (30 ml) chopped fresh sage
• 1 cup (250 ml) clear corn syrup
• 1 tsp (5 ml) kosher salt
• icing sugar, for dusting
• ¼ cup (60 ml) each lightly packed light brown sugar and cocoa powder
• 2 tsp (10 ml) arrowroot starch or cornstarch
• ¼ tsp (1 ml) salt
• 4 cups (1 L) skim milk or unsweetened almond milk
• ¼ tsp (1 ml) vanilla extract
• ⅔ cup (150 ml) pumpkin purée
• Spicebox Spiced Whisky or Forty Creek Cream, to taste (optional)