Orange Blossom Marshmallows Recipes

ORANGE BLOSSOM MARSHMALLOWS

Steps:

• Butter a 9-by-13-inch cake pan.
• Sift the cornstarch with the confectioner's sugar in a bowl.
• Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
• Soften the gelatin with 1/2 cup of the water in a small bowl.
• In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
• When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
• Add the gelatin mixture and stir to dissolve.
• Beat the egg whites with mixer until soft peaks form.
• Beat in the hot syrup on medium speed in a thin stream.
• Increase speed to high and beat whites until cooled, about 10 minutes.
• Beat in the orange blossom water.
• With a spatula spread the mixture in the prepared pan and let set for 3 hours.
• Sift some of the reserved cornstarch mixture over the top.
• Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
• Cut the marshmallow into big chunks.
• Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
• Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.

HOMEMADE ORANGE MARSHMALLOWS

Steps:

• Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
• Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
• In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
• *Can be found at cake decorating stores .