Sweets

Marshmallow Mania: Part II

It’s Blood Orange season! Blood Oranges are one of my favorites, and the season is short and fleeting. While I have some in my greedy little hands, I’m making as many different things out of them as possible. Naturally, I had to combine my love for Blood Oranges with my latest obsession: marshmallows. 

 

Me when it’s Blood Orange season…

 
Blood Orange Marshmallows

For this recipe, I replaced all the water in the original recipe with freshly-squeezed Blood Orange juice & in lieu of vanilla bean, I used 1 tsp Blood Orange zest. To get the right amount of juice/zest for the recipe I used 2 Blood Oranges. 

makes 16-18 large marshmallows

Ingredients: 

  • non-stick cooking spray
  • 3 pkg unflavored gelatin 
  • 3/4 C Blood Orange juice (about 2 oranges worth)
  • 2 C granulated sugar 
  • 2/3 C light corn syrup 
  • 1/4 tsp Kosher salt 
  • 1 tsp vanilla extract
  • 1 tsp Blood Orange zest 
  • Blood Orange-infused confectioner’s sugar (recipe below)

Instructions:

  1. Zest and juice 2 Blood Oranges. You can add a little water to get to the 3/4 C mark, if needed. 
  2. Lightly spray a 13X9 inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 C cold Blood Orange juice; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 C Blood Orange juice. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  4. Add vanilla extract & orange zest; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  5. Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place Blood Orange-infused confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

Blood Orange-Infused Confectioner’s Sugar

In a small airtight container combine:

  • 1/2 C confectioner’s sugar 
  • 1 tsp Blood Orange zest

Let the flavors “marinate” for 2-3 hrs; or ideally overnight. 

To use sift onto marshmallows or other foods. Small bits of zest may be present, and that’s OK!

ICYMI: Marshmallow Reminders:

  • If you want to add extra coloring to your marshmallows, add the coloring to the gelatin/water mixture. This makes it difficult to gauge the exact color you will end up with, but if you add the color after mixing you will deflate your marshmallow. In fact, if you do/add anything after mixing your marshmallow will deflate. Sadness.
  • Marshmallows smell funky before your flavorings are added. I guess this is is the smell of the gelatin. I have found that adding vanilla or another extract in its place alleviates the funk.
  • These marshmallows are softer than store-bought ones. I don’t know why. But overall, that’s a good thing. 

Love Blood Oranges? Want to give my Blood Orange Marshmallows a try? Get some delivered right to your door with an order from my Etsy shop, Mise en Place Gourmet. For a limited time!!



Marshmallow Mania! Part One

I have a new obsession: making marshmallows. Much like my truffle obsession; (which incidentally has not burned itself out yet) marshmallows have taken over my psyche. And my blog. And my Etsy shop, and all my social media. 

The obsession began where many of my obsessions begin. On Pinterest. I found a basic recipe for vanilla marshmallows via Aunt Martha (my go-to for how to do almost everything) with a suggestion for making mint-flavored marshmallows. Why not all the flavors?! 

  
The original recipe:

Martha’s Vanilla Marshmallows

makes about 18 large marshmallows

Ingredients:

  • non-stick cooking spray (lots)
  • 3 pkg unflavored gelatin
  • 3/4 C cold water 
  • 2 C granulated sugar
  • 2/3 C light corn syrup
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract
  • 1 vanilla bean, scraped (optional)
  • confectioner’s sugar sifted 

Instructions:

  1. Lightly spray a 13×9 baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. 
  3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  4. Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  5. Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

My take on Aunt Martha’s recipe:

Lovely Lavender Marshmallows

For this recipe, I replaced all the water with cooled lavender tea, and dusted the marshmallows with lavender-infused confectioner’s sugar. 

makes 16-18 large marshmallows 

Ingredients:

  • non-stick cooking spray (lots)
  • 3 pkg unflavored gelatin
  • 3/4 C cooled lavender tea (directions below)
  • 2 C granulated sugar
  • 2/3 C light corn syrup
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract
  • lavender-infused confectioner’s sugar, for dusting (recipe below)

Instructions:

  1. In a glass measuring cup, make your lavender tea using 1 tsp organic lavender petals and 1 C boiling water. Steep for about 5 mins. Cool to room temperature. 
  2. Lightly spray a 13X9 baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 C cold lavender tea; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 C cooled lavender tea. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  4. Add vanilla extract mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  5. Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place lavender-infused confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.

Lavender-Infused Confectioner’s Sugar

I heart infusing salts & sugars! 

Ingredients:

  • 1 tbsp lavender petals/buds
  • 1/2 C confectioner’s sugar

Instructions:

  1. In an airtight container, combine lavender & sugar. Shake to combine. 
  2. Let the flavors “marinate” for 2-3 hrs; or ideally overnight. 
  3. To use sift onto marshmallows or other foods. Small bits of lavender may be present, and that’s OK!

Things I learned while making marshmallows: 

  1. If you want to add extra coloring to your marshmallows, add the coloring to the gelatin/water mixture. This makes it difficult to gauge the exact color you will end up with, but if you add the color after mixing you will deflate your marshmallow. In fact, if you do/add anything after mixing your marshmallow will deflate. Sadness. 
  2. Marshmallows smell funky before your flavorings are added. I guess this is is the smell of the gelatin. I have found that adding vanilla or another extract in its place alleviates the funk. 
  3. These marshmallows are softer than store-bought ones. I don’t know why. But overall, that’s a good thing.