Orange Marshmallows with Dark Chocolate and Sea Salt

Have you ever made homemade marshmallows before?  These Orange Marshmallows with Dark Chocolate and Sea Salt are a really easy and decadent dessert.  I know that making your own marshmallows can be a bit intimidating but don’t fret.  They are super easy to make and taste WAY better than store bought.  You will never go back to buying the stale ones in the store again.  The orange flavor is out of this world!

First you start by making the orange marshmallows.  If you have never had orange flavored marshmallows, you have got to try this recipe.  They taste amazing.  Homemade marshmallows taste a million billion times better than store bought.  They are light and airy.  They’re a pillow of sweet sugary decadence. 

Start by lightly greasing a 9 x 13 baking dish.  I used non-stick cooking spray.  In a small bowl, whisk 1/4 cup confectioner’s sugar (powdered sugar) and 1/4 cup corn starch.  Then, sift the powder mixture into your baking dish until the bottom and sides are completely covered and set aside.

Place 2 1/2 TBS of gelatin ( 4 – 1 oz envelopes or 1 box) into a large mixing bowl or  the bowl of a stand mixer.  Add 1/2 cup of ice cold water, whisk with the gelatin and set aside.

In a large sauce pot on the stove, mix 1 1/2 cups of granulated sugar, 1 cup light corn syrup, 1/2 tsp kosher salt and 1/2 cup ice cold water.  Cover the pot with a lid and place on medium to high heat for 3 to 4  minutes or until the sugar has dissolved.  After the sugar has dissolved, remove the lid and clip a candy thermometer to the side of the pot.  Continue boiling the mixture until the thermometer reaches 240 degrees F.  This should take 5 to 10 minutes to reach the soft boil stage.  Remove the pot from the stove and carefully pour the mixture into your bowl with the gelatin and water.  Beat on low until all of the sugar mixture is well incorporated.  Then, increase your mixer to high and beat for 8 to 10 minutes or until fluffy.  In the last 2 minutes of your mixing time, add 1 tsp vanilla and 1 tsp of orange extract.  With a lightly greased spatula, pour the marshmallow mixture into your prepared baking dish and spread evenly.  Let rest for 4 to 5 hours or overnight.

After letting the marshmallow set, dust a cutting surface with more confectioner’s sugar and corn starch.  Remove the marshmallow mixture from the pan and place on the dusted surface.  Use a knife or pizza cutter dusted with corn starch and cut into one inch pieces.

Lay out a piece of parchment paper.  Melt 1 baking bar of quality dark chocolate according to directions on the package.  I microwaved the chocolate for 1 min and 30 secs.  Dip the cut marshmallows into the melted chocolate and place on parchment paper.  While the chocolate is still wet, sprinkle  a couple granules of sea salt.  Store in an air tight container for up to one week.

Orange Marshmallows with Dark Chocolate and Sea Salt

2014-10-21 18:13:47

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Ingredients

1. 2 1/2 TBS unflavored gelatin
2. 1 cup ice cold water, divided
3. 1 1/2 cups granulated sugar
4. 1 cup light corn syrup
5. 1/4 tsp kosher salt
6. 1 tsp vanilla extract
7. 1 tsp orange extract

For dusting

1. 1/4 cup confectioner's sugar
2. 1/4 cup corn starch

For dipping

1. 1 large good quality dark chocolate baking bar

Instructions

1. Start by lightly greasing a 9 x 13 baking dish. I used non-stick cooking spray. In a small bowl, whisk 1/4 cup confectioner's sugar (powdered sugar) and 1/4 cup corn starch. Then sift the powder mixture into your baking dish until the bottom and sides are completely covered and set aside.
2. Place 2 1/2 TBS of gelatin ( 4 - 1 oz envelopes or 1 box) into a large mixing bowl or the bowl of a stand mixer. Add 1/2 cup of ice cold water, whisk with the gelatin and set aside.
3. In a large sauce pot on the stove, mix 1 1/2 cups of granulated sugar, 1 cup light corn syrup, 1/2 tsp kosher salt and 1/2 ice cold water. Cover the pot with a lid and place on medium to high heat for 3 to 4 minutes or until the sugar has dissolved. After the sugar has dissolved, remove the lid and clip a candy thermometer to the side of the pot. Continue boiling the mixture until the thermometer reaches 240 degrees F. This should take 5 to 10 minutes to reach the soft boil stage. Remove the pot from the stove and carefully pour the mixture into your bowl with the gelatin and water. Beat on low until all of the sugar mixture is well incorporated. Then, increase your mixer to high and beat for 8 to 10 minutes or until fluffy. The last 2 minutes of your mixing time, add 1 tsp vanilla and 1 tsp of orange extract. With a lightly greased spatula, pour the marshmallow mixture into your prepared baking dish and spread evenly. Let rest for 4 to 5 hours or overnight.
4. After letting the marshmallow set, dust a cutting surface with more confectioner's sugar and corn starch. Remove the marshmallows mixture from the pan and place on the dusted surface. Use a knife or pizza cutter dusted with corn starch and cut into one inch pieces.
5. Lay out a piece of parchment paper. Melt 1 baking bar of quality dark chocolate according to directions on the package. I microwaved the chocolate for 1 min and 30 secs. Dip the cut marshmallows into the melted chocolate and place on parchment paper. While the chocolate is still wet, sprinkle a couple granules of sea salt. Store in an air tight container for up to one week.

By Katie @ The Casual Craftlete

Purely Katie https://www.purelykatie.com/

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