Homemade Orange Marshmallows Recipes

ORANGE MARSHMALLOWS

Steps:

• In a medium bowl, whisk together 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 very generously with the powdered sugar mixture 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. Mix everything slightly with a fork. Set aside and let the gelatin 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.

ORANGE MARSHMALLOWS

Steps:

• Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment, then sprinkle the gelatine over the top and leave it to soften.
• Place the remaining water, orange juice, sugar and glucose into a medium heavy-based non-reactive saucepan. Give it a little stir to start the sugar dissolving. Sit a candy thermometer into the pan and place it over medium-high heat until the mixture starts to boil.
• Once it reaches 130C / 260F on the thermometer (after 10-15 minutes), take it off the heat. Let the bubble start to subside.
• With the mixer running on low, slowly pour in the sugar syrup into the gelatine mixture, until combined.
• Turn the mixer up to high and beat for 10-12 minutes until white and tripled in volume. It's done when you can see strings of marshmallow pulling away from the side. See the images in the post for the texture.
• Add the vanilla, orange zest and a drop or two of orange colouring if using. Beat just to combine.
• Grease a 9 inch sqaure baking tin with butter then scrape in the marshmallow. Use damp hands to gently flatten down the top. You can keep dampening your hands as you notice it starting to stick but don't have them very wet. If you add too much moisture, the marshmallow will start to melt.
• In a small bowl combine the icing sugar and cornflour, then sprinkle a little over the top of the marshmallows reserving the rest in a sealed container for later.
• Allow it to set in a cool place (not the fridge) for at least 8 hours or overnight (better) with a larger pan over the top. When ready, slice into squares and dust well with the remaining sugar mixture.
• Store in an airtight container in the pantry - not in the fridge.

HOMEMADE MARSHMALLOWS

Steps:

• Combine 3/4 cup cold water and two 1/4-ounce packets powdered gelatin in a small bowl. Mix 1/2 cup each confectioners' sugar and cornstarch in a separate bowl. Sprinkle half of the cornstarch mixture in an 8-inch square pan. Cook 1/2 cup corn syrup, 1 1/2 cups granulated sugar, 1/2 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat until 235 on a candy thermometer, 6 to 8 minutes. Combine the syrup, gelatin mixture and the seeds from 2 vanilla beans in a large bowl. Beat with a mixer on medium high until thick and fluffy, about 6 minutes. Scrape into the pan and spread evenly with a buttered spatula. Sprinkle with the remaining cornstarch mixture. Let dry overnight, then slice into squares.

ORANGE MARSHMALLOWS: THE EFFORTLESS RECIPE FOR MAKING FLUFFY HOMEMADE MARSHMALLOWS

Steps:

• Grate the orange zest, then juice the fresh oranges until you get about 120ml.
• Pour the juice through a small sieve to remove the pulp.
• Mix orange juice with gelatin and let it rest for 15 minutes.
• Grease the mold with a bit of oil.
• Mix the cornflour and icing sugar together and use a sieve to sprinkle it over the greased mold.
• Mix the sugar and the orange juice in a saucepan until you get a syrup.
• Slowly mix the syrup into the gelatin mixture while continuing to mix.
• Add orange zest and orange food coloring (or red and yellow coloring).
• Mix well until sticky.
• Pour the mixture into the mold and sprinkle over more icing sugar mixture.
• Set for 4 hours then remove from the mold.
• Cut into pieces. Sprinkle over more icing sugar.

HOMEMADE MARSHMALLOWS

Steps:

• Add the gelatin and 1/2 cup water to a stand mixer fitted with the whisk attachment. Mix on medium speed until combined.
• Add the corn syrup, granulated sugar, salt and 1/2 cup water to a medium saucepan over medium-high heat. Stir until thoroughly combined. Heat until the mixture reaches 230 degrees F on a candy thermometer, about 10 minutes.
• Once the sugar mixture reaches its target temperature, SLOWLY add it to the gelatin with the mixer running on medium-low speed. Continue mixing for 10 minutes, gradually increasing the speed to medium-high. Add the vanilla and mix for another 5 minutes; the mixture should double in size and turn bright white.
• Dust a plastic container (size and shape is up to you!) with sifted confectioners' sugar until the bottom is completely covered. Slowly pour the liquid marshmallows into the container and shake until evenly spread. Allow to sit, uncovered, overnight.
• Before cutting, dust the top of marshmallows with confectioners' sugar; this will prevent them from sticking together if stacked.

HOMEMADE MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
• Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
• Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
• Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
• Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.