Rockin Orange Marshmallow Treats Recipes

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 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.