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🔪 Instructions:
1. Prep Your Pan:
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Line an 8×8 inch pan (or smaller for taller marshmallows) with parchment paper.
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Lightly oil or dust with a mix of powdered sugar + cornstarch to prevent sticking.
2. Make Orange Syrup:
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In a saucepan, combine orange juice and sugar.
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Stir over medium heat until sugar dissolves.
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Stop stirring once it boils—let it simmer until it reaches 240°F (115°C) (soft-ball stage). Use a candy thermometer for best results.
3. Whip It Good:
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Immediately pour the hot syrup into a large mixing bowl (stand mixer preferred).
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Beat on high speed for 10–12 minutes, until it turns thick, glossy, and white-ish. It will expand and start to look like marshmallow fluff.
4. Set It:
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Pour into your prepared pan and smooth out the top.
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Let it sit at room temperature for at least 4–6 hours (or overnight) to firm up.
5. Cut & Dust:
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Once set, turn it out onto a surface dusted with powdered sugar + cornstarch.
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Cut into squares with a lightly oiled knife or scissors.
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Toss the pieces in the dusting mix to keep them from sticking.
🍊 Optional Add-ins:
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A dash of orange zest or a few drops of natural orange extract for extra zing
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A hint of vanilla for balance
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Dip in dark chocolate = 🍊🖤 perfection
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