Orange Marshmallows

By Sugar Salt Magic · 180 min

Ingredients

Instructions

1. Pour 1/2 cup of the water into the bowl of a stand mixer fitted with a whisk, sprinkle the gelatine over it and leave to soften.
2. Put the remaining water, the orange juice, the sugar and the liquid glucose into a medium heavy-based non-reactive saucepan and stir briefly. Clip a candy thermometer into the pan and heat over medium-high until boiling.
3. When the thermometer reads 130°C / 260°F (after 10–15 minutes), remove from the heat and let the bubbling subside.
4. With the mixer on low, slowly pour the sugar syrup into the softened gelatine until combined.
5. Turn the mixer to high and beat for 10–12 minutes, until white and tripled in volume, with strands of marshmallow pulling away from the sides.
6. Add the vanilla extract, orange zest and a drop or two of orange food colouring if using. Beat just until combined.
7. Grease a 9-inch square baking tin with butter, scrape in the marshmallow and use damp hands to gently flatten the top. Keep the hands only lightly damp.
8. In a small bowl, combine the icing sugar and cornflour. Sprinkle a little over the marshmallow, reserving the rest in a sealed container.
9. Leave to set in a cool place (not the fridge) for at least 8 hours or overnight, with a larger pan over the top.
10. Slice into squares and dust well with the remaining icing sugar and cornflour mixture.
11. Store in an airtight container in the pantry, not the fridge.

Summarized from Sugar Salt Magic's video. Watch it for the details.