Imagine biting into a cloud – a fluffy, bouncy, melt-in-your-mouth delight, bursting with vibrant citrus flavor. That’s the magic of these homemade, eggless orange marshmallows. Far superior to anything you’ll find in a store, these sweet treats are surprisingly easy to make right in your own kitchen. Don’t worry if you’re new to marshmallow making; this comprehensive guide is packed with all the tips and tricks you’ll need to achieve confectionery perfection.
Once you master these delightful orange marshmallows, your dessert repertoire will never be the same. If you’re a true marshmallow enthusiast, you might also enjoy our raspberry marshmallow slice or incorporate these zesty pillows into your very own homemade rocky road for an unforgettable twist.
Table of Contents
- Why Make Marshmallows at Home?
- Ingredients for Homemade Orange Marshmallows
- Essential Tools for Marshmallow Making
- Preparation is Key: Before You Begin
- How to Make Orange Marshmallows from Scratch
- Expert Tips for Marshmallow Success
- Storing Your Homemade Marshmallows
- Frequently Asked Questions
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Why Make Marshmallows at Home?
While store-bought marshmallows are convenient, they simply cannot compare to the sublime experience of homemade ones. Making marshmallows from scratch is not only a fun and rewarding culinary adventure but also delivers a product that is infinitely superior in taste and texture. Once you try these homemade delights, you’ll understand why many consider them a game-changer.
- Unrivaled Softness and Fluffiness: Homemade marshmallows boast an ethereal, pillow-like softness that melts delicately in your mouth. Unlike the often dense and rubbery store-bought versions, these are light as air, offering a truly luxurious texture.
- Intense Natural Flavor: By using fresh orange juice and zest, you infuse these marshmallows with a vibrant, authentic citrus flavor that artificial extracts can barely mimic. The taste is bright, zesty, and deeply satisfying, providing a delightful burst with every bite.
- A Rewarding Kitchen Project: The process of transforming simple ingredients into these delicate confections is incredibly satisfying. Watching the sugar syrup bubble and the gelatin mixture whip into a voluminous, glossy cloud is pure kitchen magic and a testament to your culinary skills.
- Perfect for Gifting: Homemade orange marshmallows make a thoughtful and impressive gift for friends, family, or hosts, especially during the festive season. Package them in pretty jars or bags with a custom tag – a gesture that speaks volumes of your care and effort. Download a free printable gift tag here.
- Superior for Toasting and Melting: These homemade beauties toast to a perfect golden crispness and melt beautifully, making them ideal for s’mores, hot chocolate, or any recipe where melted marshmallow is desired. Their natural composition ensures a smooth, gooey consistency.
- You Control the Ingredients: Making marshmallows at home means you know exactly what goes into them. You can avoid artificial preservatives, flavors, and colors, ensuring a cleaner, healthier treat for you and your loved ones.
Beyond their superior quality, homemade marshmallows offer incredible versatility. Enjoy them straight from the jar for an instant treat, drop them into a steaming mug of hot chocolate for a decadent upgrade, or, for the ultimate indulgence, toast them over an open flame until gooey and caramelized. These orange marshmallows can also be easily adapted to other flavors by swapping out the citrus and adding different extracts – we’ll explore more on flavor customization below. For another delightful option, don’t forget to try our caramel marshmallows!
Ingredients for Homemade Orange Marshmallows
Marshmallows require only a handful of readily available ingredients, most of which you likely already have in your pantry. The key to their exquisite flavor and texture lies in the quality of these simple components and the precision with which they are combined.
For precise ingredient quantities, please refer to the recipe card further down this page.
- Orange Juice: The foundation of our vibrant orange flavor! For the most authentic and intense citrus notes, we highly recommend freshly squeezed orange juice. While bottled varieties can work, opt for 100% pure juice, not from concentrate, for the best results. For a seasonal twist, consider using blood oranges or tangerines when they are in season for unique color and flavor profiles.
- Orange Zest: This ingredient is optional but *highly* recommended for an extra layer of bright, aromatic orange flavor. The zest contains essential oils that significantly boost the overall citrusy punch of your marshmallows, making them truly irresistible. Use a fine grater or microplane to get only the brightly colored outer layer, avoiding the bitter white pith.
- Water: Plain water is essential for both blooming the gelatin and forming the sugar syrup. It’s a humble yet crucial component in achieving the right consistency.
- Sugar (Granulated and Icing/Powdered): You’ll need two types of sugar for this recipe. White granulated sugar (or superfine/caster sugar) forms the bulk of the marshmallow’s sweetness and structure when cooked into a syrup. Icing sugar (powdered sugar), combined with cornflour, is used at the end to coat the finished marshmallows, preventing them from sticking and giving them their classic appearance.
- Glucose or Light Corn Syrup: This ingredient is a marshmallow maker’s best friend, especially for beginners. While technically optional, we strongly advise against skipping it. Glucose or corn syrup acts as an invert sugar, preventing the sugar syrup from crystallizing during the cooking process. This ensures a smooth, pliable marshmallow texture every time.
- Gelatine Powder: This is the setting agent that gives marshmallows their characteristic bouncy texture. It’s crucial to measure gelatin accurately, preferably by weight or using level teaspoons, to ensure your marshmallows set correctly. Always use good quality unflavored gelatin.
- Vanilla Extract: A touch of pure vanilla extract enriches the overall flavor profile and beautifully balances the bright orange notes. Always opt for natural vanilla extract over synthetic vanilla essence for a superior taste.
- Cornflour (Cornstarch): Used in conjunction with icing sugar, cornflour helps create a dry, anti-stick coating for the marshmallows. This prevents them from clumping together and makes them easier to handle and store.
- Orange Food Coloring (Optional): A small amount of orange food coloring can enhance the visual appeal of your marshmallows, giving them a vibrant hue that matches their flavor. Use gel food coloring for the best results, as it won’t thin the mixture.
Essential Tools for Marshmallow Making
Having the right tools is crucial for successful marshmallow making. While some steps can be improvised, certain equipment will make the process significantly smoother and yield more consistent results.
- A Candy Thermometer: This is perhaps the most vital tool for marshmallow success. Achieving the precise sugar syrup temperature (hard-ball stage) is non-negotiable for the correct marshmallow consistency. A thermometer eliminates guesswork and ensures repeatable results. While it’s possible to use the “cold water test” (described in the FAQ) without one, a reliable candy thermometer makes the process much simpler and more accurate, and they are generally quite affordable.
- A Heavy-Based Saucepan (Non-Reactive): A heavy-based saucepan distributes heat more evenly, preventing the sugar syrup from scorching or crystallizing around the edges. Stainless steel is an excellent choice as it is non-reactive, meaning it won’t impart any unwanted metallic flavors to your syrup, which is particularly important when working with acidic ingredients like orange juice.
- A Stand Mixer with Whisk Attachment: While technically possible with a powerful hand mixer, a stand mixer is highly recommended for whipping the marshmallow mixture to its proper volume and consistency. The process takes 10-12 minutes of continuous high-speed beating, which can be taxing on a hand mixer (and your arm!). The stand mixer provides consistent power and frees up your hands for other tasks.
- A 9-Inch Square Baking Tin: This size is ideal for producing perfectly thick marshmallows. You can also use a 9×13 inch tin, but be aware that your marshmallows will be thinner. The choice depends on your preference for marshmallow size and height.
Preparation is Key: Before You Begin
Successful marshmallow making relies heavily on meticulous preparation. Taking a few moments to get everything ready beforehand will save you stress and ensure a smooth process.
Firstly, perform a “mise en place” – gather all your ingredients and measure them out. This prevents frantic searching mid-recipe, especially when working with temperature-sensitive sugar syrup.
Secondly, ensure all your equipment is impeccably clean. While this might seem obvious, even the smallest particle of grease or food residue can cause significant issues when making sugar syrup, leading to frustrating crystallization. Before you start, give your saucepan, whisk, and any spoons or spatulas a thorough wash with hot, soapy water, then rinse them exceptionally well to remove any soap residue.
Finally, prepare your baking tin by thoroughly greasing it. Marshmallow is incredibly sticky, and a well-greased tin is essential for easy release. A solid grease like butter or solidified coconut oil tends to work better than liquid oil for creating a non-stick barrier. Grease the bottom and sides generously, ensuring every surface that will touch the marshmallow is coated. You may even line it with parchment paper that overhangs the sides for an even easier lift-out later.
How to Make Orange Marshmallows from Scratch
Ready to embark on your marshmallow-making journey? Follow these detailed steps to create perfectly light, fluffy, and zesty orange marshmallows. For exact quantities and a printable recipe, please refer to the recipe card below.
1. Bloom the Gelatine
- Begin by blooming your gelatin. This crucial step softens the gelatin powder in a liquid, allowing it to fully hydrate and dissolve effectively later. Pour approximately half a cup of water into the bowl of your stand mixer (the one you’ll use for whipping). Evenly scatter the gelatin powder over the surface of the water, ensuring all the granules come into contact with the liquid. Let it sit undisturbed for 5-10 minutes until it becomes a thick, jelly-like paste. This process prevents lumps and ensures the gelatin is ready to emulsify with the hot syrup.
2. Make the Orange Syrup
- In your heavy-based, non-reactive saucepan, combine the remaining water, fresh orange juice, granulated sugar, and glucose (or light corn syrup). Stir these ingredients gently over medium heat just until the sugar completely dissolves. This initial stirring is important to prevent sugar crystals from forming on the sides of the pan. Once dissolved, clip your candy thermometer to the side of the pan, making sure the tip is submerged in the syrup but not touching the bottom. Increase the heat to medium-high and bring the mixture to a boil.
IMPORTANT! Once the syrup begins to boil, resist the urge to stir it. Stirring boiling sugar syrup can introduce air bubbles or dislodge sugar crystals from the sides of the pan, leading to premature crystallization and a grainy marshmallow texture. You can very gently swirl the pan a couple of times during the cooking process to ensure even heating, but avoid vigorous agitation or stirring with a spoon.
As the syrup boils, observe its transformation. Initially, you’ll see thick, fluffy white bubbles, which will gradually give way to larger, clearer, orange-tinted bubbles as water evaporates and the sugar concentrates. Towards the hard-ball stage, the bubbles will become smaller again, but still clear and uniform. Continue boiling the syrup until it reaches a precise temperature of 130°C (260°F) on your candy thermometer. This temperature corresponds to the “hard-ball stage” in candy making.
The hard-ball stage means that if you were to drop a small amount of the hot syrup into a bowl of very cold water, it would immediately form a firm, brittle ball that holds its shape and can be difficult to chew. While marshmallows can technically set if the syrup reaches the “firm-ball stage” (around 121°C / 250°F), I consistently cook my syrup to the hard-ball stage of 130°C (260°F) for the most reliable and perfectly bouncy marshmallow results every single time.
3. The Magical Transformation: Combine Syrup and Gelatine
- Once the syrup reaches 130°C (260°F), immediately remove the saucepan from the heat. Allow the initial vigorous bubbling to subside for a few seconds. With your stand mixer running on its lowest speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the bowl with the bloomed gelatin mixture. Aim for the side of the bowl, avoiding pouring directly onto the whisk, to prevent splashing and ensure it incorporates smoothly. Continue mixing on low until all the orange syrup has been added and the mixture appears smooth and fully combined.
- Increase the mixer speed to medium-high (on a KitchenAid, this is typically level 6 or 7; for other mixers, you might need to go to the highest setting). Beat the mixture for approximately 10-12 minutes. During this time, the mixture will undergo a remarkable transformation: it will become incredibly white, opaque, and will triple (or more!) in volume. You’ll know it’s ready when the marshmallow is thick, glossy, and starts to pull away from the sides of the bowl in distinct, elastic strings when the whisk is lifted. The mixture should also feel warm to the touch, but not hot.
4. Infusing Zesty Flavor
These orange marshmallows derive their vibrant taste from two natural sources: fresh orange juice (already incorporated in the syrup) and aromatic orange zest. Now is the time to add the final flavor boosters.
- Once your marshmallow mixture is spectacularly white, voluminous, and has reached the desired consistency, reduce the mixer speed to low. Add the vanilla extract and the finely grated orange zest. If you desire a more pronounced orange hue, add a drop or two of orange food coloring at this stage. Mix for just a minute or two, until the vanilla, zest, and coloring are evenly distributed throughout the marshmallow.
Move quickly at this stage! The marshmallow begins to set very rapidly once it has been fully whipped and flavored. You need to transfer it into your prepared tin as quickly and efficiently as possible to avoid it becoming too stiff and difficult to work with, which can result in a sticky mess. Don’t be alarmed if things get a bit sticky; that’s completely normal with marshmallow making, and any sticky residue dissolves effortlessly with water.
5. Setting the Marshmallows
- Immediately scrape the voluminous marshmallow mixture into your generously greased 9-inch square baking tin. The mixture will be thick and sticky. To flatten the top evenly, lightly dampen your hands with water (ensure they are just damp, not wet, as too much moisture can start to melt the marshmallow) and gently press the marshmallow down into the tin, working quickly to achieve a smooth, level surface.
- Once smoothed, let the marshmallow set uncovered in a cool, dry place (the pantry is ideal, never the fridge) for a minimum of 8 hours, or preferably overnight. Overnight setting ensures optimal firmness and texture. After setting, carefully invert the tin to release the marshmallow onto a chopping board that has been lightly dusted with the icing sugar and cornflour mixture. Use a sharp, greased knife to cut the marshmallow into your desired squares or shapes.
- Finally, generously dust all sides of the cut marshmallows in the remaining mixture of icing sugar and cornflour. This crucial step prevents the marshmallows from sticking to each other and to your fingers, making them easy to handle and store. The coating will not soak in, so once dusted, they’ll remain perfectly non-sticky.
Tip for Easy Release: A “solid” grease like butter or solidified coconut oil creates a more effective barrier for quick marshmallow release compared to liquid oils. If you choose to use oil to grease your pan, you might need to gently run your fingers or a thin spatula around the edges and under the marshmallow to carefully lift it all the way around before attempting to turn it out onto your chopping board. For extra insurance, you can also line your baking tin with parchment paper, leaving an overhang on two sides to create “handles” for easy lifting.
Expert Tips for Marshmallow Success
Mastering homemade marshmallows is a rewarding experience, and these expert tips will help you navigate common challenges and achieve perfect results every time.
- Act Quickly After Whipping: Once the marshmallow mixture reaches its peak volume and stiffness in the mixer, it will begin to set very rapidly. This is why meticulous preparation of your tin is paramount. Work swiftly to scrape the marshmallow into the greased tin and flatten the top. Hesitation can lead to a sticky, unmanageable mess.
- Choosing the Right Tin Size: The dimensions of your baking tin directly influence the thickness of your finished marshmallows. A 9-inch square tin will yield marshmallows with a satisfying height and bounce, similar to store-bought varieties. If you opt for an 8-inch square tin, expect much thicker, more substantial marshmallows. Conversely, a larger 9×13-inch tin will produce thinner marshmallows. Consider your desired marshmallow size when selecting your pan.
- Grease Everything Properly: Marshmallow is notoriously sticky. Any surface it touches that isn’t sufficiently greased will become a sticky trap. Ensure your baking tin is thoroughly coated with butter or solidified coconut oil. Also, lightly grease your spatula, knife, and even your hands when smoothing or cutting the marshmallow. A well-greased knife with a sharp blade is key for clean, precise cuts.
- Don’t Fear the Stickiness: It’s absolutely normal for marshmallow making to be a bit messy and sticky. Don’t worry if it clings to your hands, bowl, or utensils. The beauty of marshmallow is that it dissolves quickly and completely in water. Once you’ve transferred the mixture to your setting tin, simply rinse your mixing bowl, whisk, and spatulas under hot running water, and the sticky residue will melt away almost instantly.
- Consider the Humidity: While not a deal-breaker, very high humidity can slightly affect marshmallow setting. On humid days, your marshmallows might take a little longer to set fully or feel slightly stickier initially. If humidity is a concern, ensure your setting environment is as cool and dry as possible, and allow extra setting time.
Storing Your Homemade Marshmallows
Proper storage is essential to maintain the delightful texture and freshness of your homemade orange marshmallows. Always store them in an airtight container in a cool, dry place, such as your pantry. It’s crucial to avoid storing marshmallows in the refrigerator, as the moisture and cold temperature can cause them to become undesirably sticky and dense.
Due to the use of fresh orange juice and zest, these particular marshmallows have a shelf life of approximately 7-10 days when stored correctly. If you choose to make a version using only extracts (as suggested in the “Other Flavors” section), they can typically last much longer, up to several weeks, as the fresh ingredients are the primary factor limiting their shelf stability.
Frequently Asked Questions
Part of the homemade marshmallow process involves creating a thick, concentrated sugar syrup. When sugar is cooked to high temperatures like this, crystallization can be a common issue. Crystallization occurs when the dissolved sugar reverts back to its solid, crystalline state, resulting in a grainy or crunchy syrup instead of a smooth one. This can be triggered by microscopic grease particles, stray sugar granules, sudden temperature changes, or even vigorous stirring of the syrup. Humidity can also play a role.
Glucose or corn syrup are “invert sugars” which essentially interfere with the formation of sugar crystals, acting as a buffer against crystallization. While it doesn’t offer a 100% guarantee, including glucose or corn syrup in your recipe significantly reduces the likelihood of crystallization, ensuring your sugar syrup remains smooth and your marshmallows turn out perfectly pliable. If you’re new to candy making or have struggled with crystallization in the past, we strongly recommend keeping the glucose or corn syrup in the recipe for peace of mind and consistent results.
Technically, yes, it is possible to make marshmallows without a candy thermometer, but it is significantly more challenging and less precise. A candy thermometer provides an exact temperature reading, allowing you to know precisely when your sugar syrup has reached the critical hard-ball stage (130°C / 260°F).
Without a thermometer, you would need to rely on the “cold water test.” This method involves carefully dropping a small spoonful of hot sugar syrup into a bowl of ice water. You then attempt to form the cooled syrup into a ball with your fingers. If it’s too soft or dissolves, it’s not ready. If you can form a firm ball that holds its shape but is still pliable and somewhat chewy (firm-ball stage) or a hard, brittle ball that holds its shape and breaks easily (hard-ball stage), it’s reached the correct temperature range. This method requires practice and experience to accurately judge the syrup’s consistency, making a thermometer the preferred and more foolproof tool for beginners and experienced candy makers alike.
This specific recipe has been developed and tested using gelatin powder, which is an animal-derived setting agent. Agar-agar is a plant-based, vegetarian alternative to gelatin, but it does not behave in exactly the same way. Agar-agar has different setting properties and textures, often resulting in a firmer, more brittle set compared to the bouncy, elastic quality of gelatin.
Therefore, agar-agar is not a straight 1:1 substitute in this recipe. Adapting a marshmallow recipe for agar-agar would require significant adjustments to liquid ratios, cooking temperatures, and setting times, and it would likely result in a marshmallow with a noticeably different texture. If you’re looking for a vegetarian marshmallow recipe, it’s best to find one specifically developed for agar-agar.
For these orange marshmallows, the best results are achieved using white granulated sugar or superfine (caster) sugar. These sugars dissolve cleanly and provide the clear, sweet base needed for the vibrant orange flavor to shine through without interference.
While brown sugar can technically be used, its molasses notes will significantly alter the flavor profile of the marshmallow. The warm, caramel-like taste of brown sugar doesn’t typically complement the bright, zesty notes of fresh orange as well as white sugar does. Using brown sugar would create a different, albeit potentially tasty, marshmallow. For a pure, unadulterated orange flavor, stick to white granulated or caster sugar.
Absolutely! These homemade orange marshmallows can be treated just like any other marshmallow when it comes to toasting. Their superior homemade quality means they will toast beautifully over a campfire, under a broiler, or with a kitchen torch, achieving that perfect golden-brown exterior and delightfully gooey, melted interior. They are also incredibly delicious floating in a mug of hot chocolate, slowly dissolving into a creamy, citrus-infused delight.
This particular recipe for orange marshmallows is designed to be egg-free, offering a wonderfully springy and soft marshmallow without the need for egg whites. However, some marshmallow recipes do incorporate whipped egg whites, which can contribute to an even lighter, airier, and slightly fluffier texture.
If you wish to experiment with adding egg whites to your marshmallows, you would typically whip them to stiff peaks separately before slowly incorporating the hot sugar syrup into them, similar to making a meringue. This process is different from the method used in this recipe. For a reliable recipe that includes egg whites, we recommend referring to specific recipes designed for that method, such as our raspberry marshmallow slice, which utilizes whipped egg whites for an extra light texture.
While the marshmallow mixture is undeniably delicious straight out of the mixer – warm, soft, and sweet – it won’t have its characteristic firm-yet-springy texture until it has had ample time to set. The gelatin needs time to fully hydrate and solidify, transforming the gooey mixture into the bouncy, delightful treat you expect.
For the perfect combination of firm structure and soft chewiness, it’s essential to allow the marshmallows to set for at least 8 hours, and ideally overnight, in a cool, dry place. Patience is key here; rushing the setting process will result in marshmallows that are too soft, overly sticky, and difficult to cut and handle.
Absolutely! This orange marshmallow recipe provides a fantastic base for countless flavor variations. Don’t feel like orange? No problem! The fundamental structure of the recipe allows for easy customization.
To create different flavors, simply swap the orange juice for an equal amount of water or another liquid of choice (e.g., strong coffee, fruit purée – be mindful of liquid content). Omit the orange zest, and then add your preferred extracts or flavorings during the final mixing stage (Step 5). For example:
- Peppermint: Perfect for Christmas! Use water instead of orange juice and add 1-2 teaspoons of peppermint extract.
- Lemon or Lime: For another citrusy kick, use lemon or lime juice and zest instead of orange.
- Raspberry: Replace orange juice with raspberry purée (strained to remove seeds) and add a touch of raspberry extract.
- Coffee/Mocha: Use strongly brewed coffee instead of orange juice and add a dash of chocolate extract for a mocha flavor.
- Coconut: Use coconut milk (not water) and add coconut extract.
- Vanilla Bean: For an intensely vanilla marshmallow, use water and add vanilla bean paste along with the extract.
The possibilities are endless! Experiment with different extracts, spices, or even a small amount of finely ground freeze-dried fruit powder to create your signature marshmallow flavors, all using this versatile base recipe.
Looking to share these delightful homemade marshmallows as a gift? Make your present even more special! Download our free printable gift tag here. Simply copy and paste them into a Word or Google document, print them out, cut them to size, and tie them onto beautifully packaged jars or bags of your homemade orange marshmallows. It’s the perfect personal touch!
Brimming with fresh, zesty flavor from real oranges, these homemade orange marshmallows are bright, sweet, and incredibly fun to create. If you’ve ever been intimidated by the idea of making marshmallows from scratch, this eggless recipe is the perfect starting point. We wholeheartedly recommend giving them a try – your taste buds will thank you!
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More Sweet Treats You’ll Love
- Chocolate Marshmallows
- Marshmallow Chocolate Chip Cookies
- Homemade Raspberry Marshmallow Slice
- Caramel Marshmallows
- Caramel White Chocolate Rocky Road
- S’mores Gooey Chocolate Mug Cake
- No-Bake Marshmallow Easter Egg Slice
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Orange Marshmallows
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Ingredients
- ¾ cups water (180ml)
- 6 teaspoons powdered gelatine
- ¾ cups orange juice (180ml)
- 466 g caster (superfine) sugar (or granulated) (2 ⅓ cups)
- 4 teaspoons liquid glucose (or light corn syrup)
- 1 teaspoon vanilla extract
- Zest of one orange
- ¼ cup icing sugar
- ¼ cup cornflour
- orange food colouring, optional
For best results, always weigh ingredients where a weight is provided
Equipment
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Candy thermometer
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Non-reactive, heavy-based saucepan
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stand mixer
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9 inch square baking tin
Instructions
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Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment, then sprinkle the gelatine evenly over the top and leave it to soften for 5-10 minutes.
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Place the remaining water, orange juice, sugar, and glucose into a medium heavy-based non-reactive saucepan. Stir gently until the sugar begins to dissolve. Clip a candy thermometer to the side of the pan (ensuring it doesn’t touch the bottom) and place it over medium-high heat. Bring the mixture to a boil.
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Once the syrup reaches 130°C / 260°F on the thermometer (this typically takes 10-15 minutes of boiling without stirring), immediately remove it from the heat. Allow the vigorous bubbling to subside for a few seconds.
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With the stand mixer running on its lowest speed, slowly pour the hot sugar syrup in a thin, steady stream into the gelatin mixture. Once all the syrup is added, continue mixing on low until fully combined.
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Increase the mixer speed to high and beat for 10-12 minutes until the mixture is very white, opaque, and has tripled in volume. It’s done when it’s thick, glossy, and you can see elastic strings of marshmallow pulling away from the sides of the bowl. Refer to the images in the post for visual cues on the correct texture.
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Reduce mixer speed to low. Add the vanilla extract, orange zest, and a drop or two of orange food coloring (if using). Beat just to combine, ensuring flavors and color are evenly distributed. Work quickly as the marshmallow will start to set.
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Generously grease a 9-inch square baking tin with butter or solidified coconut oil. Scrape the marshmallow mixture into the prepared tin. Lightly dampen your hands with water (just damp, not wet) and gently press the top of the marshmallow to flatten it evenly. Re-dampen hands as needed if the marshmallow starts to stick, but avoid adding too much moisture.
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In a small bowl, combine the icing sugar and cornflour. Sprinkle a little of this mixture evenly over the top of the marshmallow in the tin, reserving the rest in a sealed container for later.
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Allow the marshmallow to set uncovered in a cool, dry place (the pantry is ideal – never the fridge) for at least 8 hours, or preferably overnight. For best results, place a larger pan or piece of parchment paper loosely over the top to prevent dust while allowing air circulation.
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Once fully set, invert the tin to release the marshmallow onto a clean surface lightly dusted with the remaining sugar mixture. Use a sharp knife with a greased blade to cut the marshmallow into squares. Dust all sides of the cut marshmallows generously with the remaining icing sugar and cornflour mixture to prevent sticking.
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Store the finished marshmallows in an airtight container in the pantry, away from direct heat or sunlight. Do not store them in the fridge, as this will make them sticky.
Notes
- A candy thermometer is highly recommended for this recipe to ensure accurate sugar syrup temperatures.
- Marshmallows set best overnight. Ensure they are completely cool and firm before slicing.
- For clean square slices, use a sharp knife with a greased blade. You may need to rinse and re-grease the blade periodically to maintain clean cuts.
- These homemade orange marshmallows will keep for 7-10 days in an airtight container in the pantry.
Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
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