Orange Marshmallow Pops Recipes

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.

MARSHMALLOW POPS

Steps:

• In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

HOMEMADE MARSHMALLOW POPS

Steps:

• In a large bowl, combine cold water and gelatin; set aside., Meanwhile, in a large heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Bring to a boil, stirring occasionally. Cover and cook for 2 minutes to dissolve sugar crystals; uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on medium speed for 14 minutes. Add extract; beat 1 minute longer. Meanwhile, sprinkle 2 tablespoons confectioners' sugar into a greased 13x9-in. pan., With greased hands, spread marshmallow mixture into prepared pan. Top with 2 tablespoons confectioners' sugar. Cover and cool at room temperature for 6 hours or overnight., Cut 15 snowflakes with a greased 2-1/2-in. snowflake-shaped cookie cutter; toss in remaining confectioners' sugar. If desired, gently press lollipop stick into each snowflake. Store in an airtight container in a cool, dry place.