Orange Marshmallow Sauce Recipes

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

BLOOD ORANGE AND COCONUT MARSHMALLOWS

Steps:

• Line a 13x9 1/2" rimmed baking sheet (or use a 13x9" baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place 1/4 cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Stir granulated sugar, blood orange juice, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.
• Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
• Mix in red food coloring, adding more to reach desired color.
• Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.
• Place 1/4 cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Stir granulated sugar, coconut milk, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat.
• Cook until thermometer registers 230°. Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
• Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)
• Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into 3/4"-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2" pieces and roll in any remaining powdered sugar.

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 .

ORANGE MARSHMALLOW SAUCE

Steps:

• Combine sugar and cornstarch; mix well.
• Add orange juice and stir until well mixed; add salt orange rind and egg.
• Add water gradually and cook for about 15 minutes over low heat, stirring constantly until thickened.
• Remove from heat, add butter and marshmallows; beat until marshmallows are dissolved.
• Cool before using.

ORANGE MARMALADE PAN SAUCE

Steps:

• Once excess fat has been spooned off from pan and accumulated juices from duck have been poured in, add water to pan. Set on 2 burners over medium-high heat, and cook, scraping brown bits with a wooden spoon until all bits are scraped up.
• Pour liquid through a fine sieve into a 1-quart pot. Transfer neck and wing tips to pot, and discard remaining solids. Cook over medium-high heat until reduced to 1/3 cup. Discard neck and wing tips. Whisk in marmalade and chili powder.

ORANGE MARMALADE CAKE SAUCE

Steps:

• In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.

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.

WARM ORANGE SAUCE

Steps:

• Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
• Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
• Remove sauce from heat and stir in orange peel and triple sec. Serve warm.