As promised, I am posting the orange marshmallow recipe today. 😉
I know I just posted chocolate marshmallow last week, you may say, “Man, other marshmallow recipe?” These two marshmallows taste very different. People who love chocolate will enjoy the chocolate marshmallows more, but people who like citrus will appreciate the orange ones.
When you think of marshmallow, orange probably isn’t the flavor you associated with. These marshmallows will sure surprise you. They do not contain any artificial flavors. They are made with freshly squeezed orange juice and orange zest. They smell like orange and taste like orange. Little sweet and little tart, but in marshmallow form. They are fluffy and light. If you haven’t tried homemade marshmallow before, you are missing out. Homemade ones are extra soft and fluffy. They are like clouds that melt in your mouth. Nommmm…. Want some yet?
Other than these two marshmallows, I also made Bryan’s favorite chocolate chip cookies, the best simple lemon cookies for this cookie season. I ended up making more than 300 treats. Most were given to Bryan’s coworkers. Some were for our families, friends, and neighbors. And yes, some were in our tummies! 😀
About 90 (1-inch) marshmallows
– zest from 1 large orange
– ¾ cup freshly squeezed orange juice (about 2 oranges)
– ¼ cup cold water
– ½ cup corn starch (for dusting)
– ½ cup powdered sugar (for dusting)
– 3 (0.25-ounce) packages unflavored gelatin
– 12 ounce sugar
– 1 cup light corn syrup
– ½ cup water
– ¼ teaspoon kosher salt
– ¾ teaspoon vanilla extract
– orange food coloring (optional)
– nonstick cooking spray
- In a medium bowl, blend ½ cup corn starch and ½ cup powdered sugar.
- Prepare a 9 x 13-inch baking pan, lightly grease with nonstick cooking spray. Use a paper towel to wipe off extra oil. Dust the pan with the powdered sugar mixture very generously to cover. Set aside.
- Place the orange zest in a small bowl and cover with plastic wrap.
- In a measuring cup, combine the orange juice and water.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, place the gelatin and half of the orange juice mixture. Let it bloom.
- In a small saucepan, combine the leftover orange juice mixture, sugar, corn syrup, and salt. Cook over medium-high heat with lid on for 2 minutes. Remove the lid. Attach a candy thermometer onto the side of the pan. Turn the heat to medium and continue to cook until the sugar mixture has reached 240˚F, about 7 – 8 minutes. Remove from heat immediately.
- Mix the gelatin mixture quickly. With the mixer on low speed, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. Once all sugar mixture has been added, increase the mixer to high speed. Whip until the mixture turns very thick and is lukewarm, about 12 – 15 minutes. After 10 minutes, add the orange zest and vanilla extract. If using food coloring, add at the last 2 minutes of whipping.
- When the marshmallow mixture is ready, quickly transfer to the prepared pan with a spatula. Spread the mixture evenly. Dust with more powdered sugar mixture to cover. Save the rest of the powdered sugar mixture.
- Let the marshmallows to rest at room temperature uncover for at least 6 hours, best for overnight.
- Prepare a cutting board lightly cover with powdered sugar mixture. Run a thin knife around the edges between the marshmallow and the pan. Turn the marshmallows out onto the cutting board. Lightly grease a large sharp knife with nonstick cooking spray. Wipe off extra oil. Cover the knife with the powdered sugar mixture. Cut down firmly into the marshmallow and make 1-inch squares or desired shapes. Cover all sides of the marshmallow squares with more powdered sugar mixture until not sticky.
- For storage, keep the marshmallows in an airtight container for up to 3 weeks.
- Be very generous with the powdered sugar mixture. It is better to have more than less. It was painful to see the marshmallows being stuck to the pan.
- I used very little food coloring. It is up to you how you want these marshmallows look like. Just be careful with how much food coloring you add. A little will go a long way.
(Adapted from Alton Brown via Foodnetwork.com)