Note that marshmallows need to sit for at least 8-10 hours before cutting them, so it’s a good idea to make these a day before you plan to eat them. I usually make them in the evening, and they’re ready to cut and use the next morning.
- 1 large orange
- 1/4 cup plus 2 tbsp cups water
- 2 envelopes plain unflavored gelatin
- 1.5 cups sugar
- 1/2 cup plus 2 tbsp cups light corn syrup
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Orange food coloring (or yellow and red coloring)
- 12 ounces chopped chocolate or chocolate coating (optional)
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
2. Zest the orange with a citrus zester or very fine grater. Set the zest aside for now.
3. Peel the orange, and place the peeled orange in a blender or food processor. Blend it to create orange puree. Measure out 1/2 cup of orange puree, and discard the remaining puree or save it for another use.
4. Place the 1/2 cup of orange puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
5. Place the water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
6. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization.
7. While the candy cooks, add the zest to the gelatin mixer in the bowl. Briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
8. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
9. Gradually increase the speed of the mixer until it is running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream. Once it seems as if the marshmallow is done, add the orange coloring (or a combination of red and yellow to create orange) to get a nice, light orange color. Mix briefly to distribute the color evenly.
10. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 8 hours.
11. Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
12. Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
13. If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway or completely into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping. Place dipped marshmallows on a foil-lined baking sheet to dry until the chocolate is set.
12. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.