Orange Blossom Marshmallows Recipes

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ORANGE BLOSSOM MARSHMALLOWS



Orange Blossom Marshmallows image

Make and share this Orange Blossom Marshmallows recipe from Food.com.

Provided by Alia55

Categories     Candy

Time 6h30m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup cornstarch
1/2 cup confectioners' sugar
3 (15 ml) packages unflavoured gelatin powder
1/2 cup water
1/3 cup water
1 cup sugar
1 pinch salt
1/3 cup light corn syrup
3 large egg whites
2 teaspoons orange blossom water

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.

Nutrition Facts : Calories 169.5, Fat 0.1, Sodium 44.2, Carbohydrate 40.6, Fiber 0.1, Sugar 29, Protein 2.9

HOMEMADE ORANGE MARSHMALLOWS



Homemade Orange Marshmallows image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 8h27m

Yield 6 to 8 servings

Number Of Ingredients 10

Butter, for greasing the pan
Powdered sugar, for dusting
1/2 cup water, plus 1/4 cup
3 tablespoons (3 packets) unflavored gelatin
2 cups sugar
1/2 cup evaporated milk
1 large orange, zested
1 teaspoon pure vanilla extract
Orange decorating sugar*
Special equipment: a candy thermometer

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 .

CHOCOLATE CUPCAKES WITH BURNT ORANGE MARSHMALLOWS



Chocolate Cupcakes with Burnt Orange Marshmallows image

Provided by Damaris Phillips

Categories     dessert

Time 1h5m

Yield 18 cupcakes

Number Of Ingredients 18

3/4 cup cornstarch
3/4 cup powdered sugar
Two 1/4-ounce envelopes gelatin
1 cup granulated sugar
2/3 cup light corn syrup
2 teaspoons orange extract
Nonstick cooking spray, for spraying spoon
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup buttermilk
3/4 cup warm coffee
1/4 cup coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs

Steps:

  • For the marshmallow topping: Combine the cornstarch and powdered sugar in a bowl and evenly distribute over a sheet pan. This is what you will place the marshmallows on as they finish so they don't stick.
  • Sprinkle the gelatin over 1/3 cup very cold water in the bowl of an electric mixer fitted with a whisk attachment.
  • In a small saucepan fitted with a candy thermometer, mix the granulated sugar and corn syrup with 1/3 cup water. Place over medium-high heat and bring to a simmer. When the syrup reaches 245 degrees F, remove from the heat. Turn the mixer to medium (the bloomed gelatin will be thick and clumpy--don't worry, it's supposed to look like that) and slowly pour the hot syrup into the gelatin, being careful not to hit the whisk or let it run down the sides of the bowl. Once all of the syrup is incorporated, turn the mixer to high and beat until the mixture begins to cool; it will gain volume, turn white and start to pull from the sides of the bowl, and the exterior of the bowl will be close to room temperature, 12 to 15 minutes. Add the orange extract and mix to combine.
  • Lightly spray a large serving spoon with cooking spray. Drop about 1/2-cup-size scoops of the marshmallow on the powdered sugar mixture and let cool, spraying the spoon in between scoops--you want 18 scoops total. Set aside.
  • For the cupcakes: Preheat the oven to 350 degrees F and line cupcake pans with 18 cupcake liners.
  • Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Combine the buttermilk, coffee, coconut oil, vanilla and eggs in another bowl with a whisk. Make a well in the dry ingredients and add the wet mixture, whisking until just combined.
  • Fill each cupcake liner two-thirds full with the batter. Bake until puffed and an inserted cake tester comes out clean, 10 to 12 minutes. Cool for 5 minutes before removing the cupcakes from the pan.
  • Place the marshmallow scoops on top of the warm cupcakes. Using a culinary torch, torch each marshmallow to caramelize. Serve.

ORANGE BLOSSOM MUFFINS



Orange Blossom Muffins image

Make and share this Orange Blossom Muffins recipe from Food.com.

Provided by Tonkcats

Categories     Quick Breads

Yield 12 muffins

Number Of Ingredients 12

1 egg, slightly beaten
1/4 cup sugar
1/2 cup orange juice
1/2 cup marmalade
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons salad oil or 2 tablespoons shortening, melted
2 cups biscuit mix
1/2 cup pecans, chopped
1/4 teaspoon nutmeg
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add biscuit mix and beat vigorously for 30 seconds.
  • Stir in marmalade and pecans.
  • Grease muffin pan or line with paper bake cups.
  • Fill 2/3 full.
  • Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until crumbly.
  • Sprinkle over batter.
  • Bake at 400 degrees for 20 to 25 minutes.
  • Makes 1 dozen.

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