Homemade Orange Marshmallows Recipes

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.

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.