Orange Marshmallows

Name: Orange Marshmallows
Total time: PT0D0H0M
Yield: makes 40
Ingredients: Canola oil, for greasing; 1 1 ⁄ 2 cups sugar; 3 ⁄ 4 cup light corn syrup; 1 ⁄ 4 cup honey; 3 tbsp. unflavored powdered gelatin softened in 1⁄2 cup cold water; 1 ⁄ 3 cup orange zest; 1 ⁄ 2 tsp. orange extract; 1 ⁄ 2 tsp. yellow food coloring; 1 ⁄ 8 tsp. red food coloring; 1 ⁄ 2 cup confectioners' sugar; 1 ⁄ 3 cup cornstarch

Serves
makes 40

MICHAEL KRAUS

Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

Ingredients

Canola oil, for greasing
1 ¹⁄₂ cups sugar
³⁄₄ cup light corn syrup
¹⁄₄ cup honey
3 tbsp. unflavored powdered gelatin softened in 1⁄2 cup cold water
¹⁄₃ cup orange zest
¹⁄₂ tsp. orange extract
¹⁄₂ tsp. yellow food coloring
¹⁄₈ tsp. red food coloring
¹⁄₂ cup confectioners' sugar
¹⁄₃ cup cornstarch

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Instructions

Step 1

Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.

Step 2

Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.

Step 3

Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5-6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5-6 hours.

Step 4

Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cornstarch mixture.

Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5-6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5-6 hours.
Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cornstarch mixture.