Eggless Citrus Marshmallows
photo by YummySmellsca
- Ready In:
1 9x13-inch pan
- 3 tablespoons unflavoured gelatin
- 1 cup water, divided
- 2⁄3 cup white corn syrup
- 2 cups sugar
- 1⁄4 teaspoon salt
- 1 tablespoon orange extract
- 1 tablespoon lemon extract
- 1 tablespoon yellow food coloring (optional)
- 1⁄2 cup icing sugar (you'll only need about half this to coat)
- 1⁄2 cup cornstarch (you'll only need about half this to coat)
- In the bottom of a stand mixer fitted with the paddle attachment, whisk gelatine with 1/2 cup water and set aside.
- In a bowl set over simmering water, whisk together remaining water, corn syrup, sugar and salt.
- Cook the mixture, stirring often, until the mixture reaches 120°F
- Start the mixer and gradually add the cooked mixture, then increase the speed to high and beat 10 minutes, until the mixture becomes thick and meringue-like.
- Add extracts and food colouring and beat 2 minutes more.
- Meanwhile, sift together the icing sugar and cornstarch and then re-sift half of this into the bottom of a lightly oil-sprayed 9x13" pan.
- Scrape the marshmallow "batter" into the tray, smooth the top (as best you can) and set aside for 20 minutes at room temperature.
- Dust the remaining icing sugar mixture on the top of the tray of marshmallows, then turn out onto a smooth surface.
- Cut into pieces and coat with the excess sugar mixture.
- Store in airtight container.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"