Orange Blossom Marshmallows

10
Servings
30m
Prep Time
6h
Cook Time
6h 30m
Ready In

Recipe: #32319

May 28, 2019



"A nice twist on a classic. These are wonderful in hot chocolate. *Cook time is setting time"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (65.8 g)
  • Calories 150.2
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 5.2 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 31.9 g
  • Protein - 0.2 g
  • Calcium - 1.6 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Butter a 9-by-13-inch cake pan.

Step 2

Sift the cornstarch with the confectioner’s sugar in a bowl.

Step 3

Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.

Step 4

Soften the gelatin with 1/2 cup of the water in a small bowl.

Step 5

In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.

Step 6

When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.

Step 7

Add the gelatin mixture and stir to dissolve.

Step 8

Beat the egg whites with mixer until soft peaks form.

Step 9

Beat in the hot syrup on medium speed in a thin stream.

Step 10

Increase speed to high and beat whites until cooled, about 10 minutes.

Step 11

Beat in the orange blossom water.

Step 12

With a spatula spread the mixture in the prepared pan and let set for 3 hours.

Step 13

Sift some of the reserved cornstarch mixture over the top.

Step 14

Run a paring knife around the sides and un-mold 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).

Step 15

Cut the marshmallow into big chunks.

Step 16

Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.

Step 17

Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.

Tips & Variations


No special items needed.

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