Homemade Orange Marshmallows
- Butter, for greasing the pan
- Powdered sugar, for dusting
- 1/2 cup water, plus 1/4 cup
- 3 tablespoons (3 packets) unflavored gelatin
- 2 cups sugar
- 1/2 cup evaporated milk
- 1 large orange, zested
- 1 teaspoon pure vanilla extract
- Orange decorating sugar*
- *Can be found at cake decorating stores
- Special equipment: a candy thermometer
- 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.
butter, powdered sugar, water, packets, sugar, milk, orange, vanilla, orange decorating sugar, thermometer
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/homemade-orange-marshmallows-recipe.html (may not work)