Orange Blossom Marshmallows

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READY IN: 6hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter a 9-by-13-inch cake pan.
  • Sift the cornstarch with the confectioner’s sugar in a bowl.
  • Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
  • Soften the gelatin with 1/2 cup of the water in a small bowl.
  • In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
  • When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
  • Add the gelatin mixture and stir to dissolve.
  • Beat the egg whites with mixer until soft peaks form.
  • Beat in the hot syrup on medium speed in a thin stream.
  • Increase speed to high and beat whites until cooled, about 10 minutes.
  • Beat in the orange blossom water.
  • With a spatula spread the mixture in the prepared pan and let set for 3 hours.
  • Sift some of the reserved cornstarch mixture over the top.
  • Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
  • Cut the marshmallow into big chunks.
  • Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
  • Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.
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