Recipe by Jessica Costello
This is a spin off of an old marshmallow recipe I have had since grade school. I love orange creamsicles, and I love the old fashioned marshmallows so I played around a bit and came up with these. They are pretty sweet and creamy tasting, and if you can leave them alone long enough to let them set, they look nice too!
Top Review by mianbao
This recipe produces fine marshmallows. I would like to comment briefly on candy making in general. First, although candy is often enjoyed by children, any type of candy making involving the heating of sugar or sugar solutions, should never be attempted by children, and should, if fact, be undertaken when children aren't around. Hot sugar reaches very high temperatures, and sticks, producing terrible burns. Adults, also, need to exercise extreme caution when cooking sugar. Another important thing is to use a large pan - much larger than seems necessary, because the heated mixture is likely to boil up. Lastly, stay next to the stove when making candy, and watch the pan so that you can prevent accidents. With all this in mind, candy making can be a rewarding experience. I added some orange oil and orange essence, also some food color, to this recipe's mixture. I forgot the vanilla this time. I'm not sure if I would rather use it, or not. BTW, it might be a good idea to remove the "divided" from the water in the ingredient list. Thank you for sharing this recipe with us.
- 2 (1/4 ounce) envelopesknox unflavored gelatin
- 1 cup water, divided
- 1⁄4 cup orange juice
- 2 tablespoons vanilla (clear if you have it)
- 2 1⁄2 cups white sugar
- powdered sugar (for dusting)
Directions See How It's Made
- Lightly grease 9x13 pan.
- large bowl mix geletin and juice.
- let dissolve.
- in med saucepan combine water, vanilla and sugar.
- stir over med heat for 5 min, or until thickened.
- pour sugar mixture into bowl with juice and geletin.
- whip on high speed for about 10 minutes, or untill fluffy and creamy.
- pour into prepared pan.
- let stand for about 1 hr or until firm.
- dust with powdered sugar and cut to serve.
- store in ziplock bag.