Homemade Marshmallows

Oh yeah, this is totally possible.  And they are absolutely delicious.  Everyone is super impressed that you made marshmallows, and the possibilities are endless.  Smores?  Dip in chocolate?  Let them melt in hot cocoa?  Just eat as is?  Give as a cute holiday gift?  Yes to all of the above.

This recipe is from Giada de Laurentis, and she adds orange zest.  I love doing this too because it gives a really nice faint flavor, and when they melt into hot chocolate...omg, orange and chocolate is just be best combo.

I dipped some of this batch into melted bittersweet chocolate, and then rolled some of the chocolate ones into crushed graham crackers.  Basically a mini, portable smore.  Super good idea.

These are adaptable to any holiday:  I used orange and purple decorating sugar to dust on top for Halloween, but red and green on top would be cute for Christmas.

Homemade (Orange) Marshmallows
From Giada de Laurentis
Butter and powdered sugar for greasing and dusting pan
1/2 cup water plus 1/4 cup
3 Tbsp (3 packets) unflavored gelatin
2 cups sugar
1/2 cup evaporated milk
1 large orange, zested
1 tsp vanilla extract
Decorating sugar
Candy thermometer

Butter the bottom and sides of an 8x8 baking pan (could also use 9x13 for flatter marshmallows).  Dust with powdered sugar.

Pour 1/2 cup water in the bowl of a stand mixer fitted with whisk attachment.  Sprinkle gelatin over the water and allow to soften (10 minutes).

Meanwhile, in a 3 quart saucepan, combine sugar, evaporated milk, and 1/4 cup water.  Stir over low heat until sugar has dissolved . Bring mixture to simmer and cook, without stirring until candy thermometer reaches 240 degrees.

Pour syrup over gelatin mixture in the mixing bowl.  Beat at low speed until incorporated.  Then increase speed to high and beat until thick, fluffy, and tripled in volume (10-12 minutes)  Beat in orange zest and vanilla until just combined.

Using a spatula, scrape mixture into prepared pan and smooth surface.  Sprinkle with decorating sugar or more powdered sugar  Allow to set, uncovered in a cool place (not the refrigerator) for several hours.  Remove marshmallows from pan and place on a powdered sugared board.  Using scissors, cut marshmallows into 1 inch squares.  Dip cut sides into powdered sugar (to prevent sticking).  Store in airtight container (or dip into chocolate and graham crackers :)