Learn how to make orange marshmallows – these intensely fruity and citrus flavoured orange marshmallows are made with freshly squeezed orange juice and zest. These squishy and bouncy treats are delicious to eat as they are or topped on chocolate orange cupcakes!
Watch the video to make Orange Marshmallows
To me, somehow, winters are all about squishy marshmallows overcrowding a warming mug of hot chocolate. There is something oddly comforting about slipping into your cosiest pyjamas and curling in your bed with a cup of this delightful potion, complete with these melting mallows! I love experimenting with these beauties, simply because there’s so much you can do with it! The last time, I made these aromatic lavender marshmallows. However, this time, we’ve take a more fruity route as I show you how to make orange marshmallows.
How to make individual orange marshmallows
Usually, marshmallows are set in a pan that you would normally use to make a square cake or the best Nutella brownies. However, this time around, I thought it’d be lovely to make these orange marshmallows in a cute bundtlette shape. I purchased an adorable silicone mould mat from my local baking supplies’ store and it was shaped in these mini bundt cake shapes. They would make for the perfect mould for brownies or cakes but I really wanted to experiment using these to make these bouncy mallows. If you want to know how to make orange marshmallows, get yourself a cute silicone mould and let’s get started.
Tips to remember when making orange marshmallows
Needless to say, they worked like a charm and I’m absolutely in love with how adorable they look! Now some things to remember when making marshmallows in general is the fact that once they’ve been whipped and increased in volume, it becomes incredibly difficult to deal with them as they get sticky. They’ll stick to absolutely anything they come in contact with. It’s worse when they stick to your fingers because they’ll create unending long strings that would put mozzarella cheese to shame.
How do you counter this sticky situation? Firstly, you grease the mold even if it’s made out of silicone! You can never be too careful with mallow fluff. Once you’ve greased them, you dust the crevices generously with a mix of cornflour and icing sugar measured in equal parts. This ensures that your marshmallows behave.
Finally then, when making these orange marshmallows, I’ve added some fresh orange zest too. It helps impart the citrus notes better. I do this in the last few minutes of whipping the fluff, just before adding the food colour.
I hope you make these orange marshmallows! They’re so zingy and fruity, you’ll love them!
- 2 tablespoons cornflour
- 2 tablespoons icing sugar
- flavourless oil, as needed.
- 60 grams freshly squeezed orange juice
- 30 grams water
- 12 grams unflavoured gelatine powder
- 210 grams caster sugar
- zest of 1 orange
- orange food colour
- a bowl of water to keep your fingers from sticking
- Before making the marshmallows, grease a silicone mould with flavourless oil and dust it with the cornflour and icing sugar mix.
- In a bowl, mix the orange juice and water together.
- In the bowl of a stand mixer, add three tablespoons of the orange juice and water mix.
- Sprinkle the gelatine powder over it and let it bloom. This means that the gelatine powder will absorb the liquid and become a gel like substance.
- While the gelatine blooms, start making the sugar syrup.
- Add the caster sugar to a heavy bottomed saucepan.
- Add the remaining orange juice and water mix to the caster sugar.
- Begin heating the mix on medium heat. Use a spatula or whisk to combine the sugar and orange juice mix.
- Once done, keep the spatula or whisk away and let the sugar cook undisturbed. Stirring at this stage can cause sugar to crystallise.
- Fix the saucepan with a candy thermometer. The temperature must reach 240 degrees F or the soft ball stage. This takes roughly 6 - 8 minutes on medium heat.
- When it's nearing the soft ball stage, start whisking the bloomed gelatine on low speed. This helps to break the gelatine apart so it dissolves evenly when the hot sugar syrup is poured over it.
- Continuing to mix on low speed, gently pour the syrup into the centre of the bowl, whisking on low speed.
- Once you've added the syrup, increase speed to medium high or 6 on a stand mixer.
- Keep mixing this for about 6 - 7 minutes.
- After 4 minutes, add the zest of the orange and food colour.
- Generously grease a piping bag and a round tip (you can skip the round tip and just use the piping bag)
- Grease the spatula and use it to transfer the mix into a piping bag.
- Pill it into the prepared moulds.
- Dust the tops with icing sugar and cover with cling film.
- If you don't want to use silicone shape moulds, you can also pour the mix into a prepared 4 in x 4 in tin.
- Let it set for 4 - 5 hours or even overnight.