Rockin Orange Marshmallow Treats Recipes

ORANGE MARSHMELLOW FLUFF DELIGHT

Steps:

• In a small bowl, combine yogurt and whipped topping.
• Fold in mandarin oranges and marshmellows.
• Refrigerate for one hour or over night before serving.

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 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 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.