Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f401e3e272454034891ccec44a868444",
    "updated": "2025-05-11T02:26:27.384Z",
    "title": "Pumpkin Marshmallows",
    "subtitle": "100 1 inch squares",
    "description": null,
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "envelopes unflavored gelatin",
          "cold water",
          "white sugar",
          "light corn syrup",
          "water",
          "pumpkin puree",
          "ground cinnamon",
          "ground ginger",
          "ground nutmeg",
          "ground allspice",
          "salt",
          "orange food coloring",
          "unsweetened cocoa powder",
          "cornstarch",
          "confectioners' sugar"
        ]
      }
    ],
    "instructions": [
      "Step 1\nLine a 9x13 inch pan with plastic wrap and lightly spray it evenly with cooking spray. Set aside. Pour the ½ cup cold water into a stand mixer bowl and sprinkle the gelatin over the surface. Let it soften for 10 minutes.",
      "Step 2\nIn a saucepan, combine the white sugar, corn syrup, and 1/4 cup water. Bring to a boil over medium-high heat without stirring once it starts boiling. Cook until the syrup reaches 250°F (120°C) or until a drop of syrup in cold water forms a firm ball. In the meantime, mix the pumpkin puree with cinnamon, ginger, nutmeg, and allspice until fully blended.",
      "Step 3\nAttach the bowl to the stand mixer fitted with the whisk attachment and start mixing on low speed. Gradually pour the hot sugar syrup in a steady stream down the side of the mixing bowl. Increase the speed to medium-high and add the salt. Continue mixing until the mixture becomes stiff, glossy, and white, about 5 to 12 minutes. Occasionally scrape down the sides of the bowl with a rubber spatula.",
      "Step 4\nRemove the bowl from the mixer and gently fold in the pumpkin spice mixture until fully incorporated. Add orange food coloring if a richer color is desired. Return the bowl to the mixer and beat on medium-high speed for about 3 more minutes. The marshmallow mixture should flow off the spatula in a mostly continuous ribbon.",
      "Step 5\nPour the mixture into the prepared pan, spreading it evenly. Allow it to set at room temperature for at least 8 hours or overnight.",
      "Step 6\nSift together the cocoa powder, cornstarch, and confectioners' sugar into a shallow dish. Once set, turn the marshmallows onto a work surface and cut into squares or desired shapes. Roll each piece thoroughly in the cocoa mixture to coat all sides, reserving the mixture for additional coating as needed. Marshmallows are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week or frozen for up to a month. Before serving stored marshmallows, roll them again in the cocoa mixture."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]