Wednesday, June 1, 2011

So this is the fourth blog post today so read down to check the others.
 Now I really want to make these Marshmellows I saw them some where else..but these looked wonderful Orange Marshmallows...........well I did most of the running around  today and paid part of the bills..and now I'm stuck cause Mom's car isn't working to good my other daughter in law said she take me tomorrow to finish everything..Thank Goodness...So that's why I'm here again sending you another blog post....
ORangE  MaRshmaLLoWs

by Living Tastefully...thank you

• Confectioners' sugar
• 3 1/2 envelopes unflavored gelatin
• 1/2 cup cold orange juice, freshly squeezed
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 large egg whites
• grated zest of 1 large organic orange
• 2 teaspoons Grand Marnier

1.  Oil the bottom and sides of a 9-by-9-inch baking pan; dust the bottom and sides of the pan with powdered sugar
2.  In the bowl of a standing electric mixer, sprinkle the gelatin over the cold orange juice; set aside to soften.
3.  In a 3-quart heavy saucepan combine the sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden until the sugar is dissolved.  Increase the heat to medium-high and boil mixture, without shirring, until the mixture registers 240˚F on a candy thermometer.  Remove pan from the heat quickly and immediately pour into the gelatin, stirring until the gelatin is dissolved.
4.  Using the stand mixer, beat on high speed until very thick and nearly tripled in volunme.  In another bowl, with a hand mixer or whisk, beat the egg whites until they just hold stiff peaks.  Slowly beat the white, the orange zest and the Grand Marnier into the sugar mixture until just combined.  Pour the mixture into the baking pan as quickly as possible.  The marshmallow mixture begins setting up immediately.  Smooth the top and dust with Confectioners' sugar.  Place a piece of wax paper over, but not touching the marshmallow mixture, and refrigerate until firm, about 3 hours. 
5.  Run a thin knife around the edges of the pan and invert.  Place a thin metal spatula between the marshmallow and the pan to gently pull the marshmallow out onto a Confectioners' sugar dusted chopping board.  Using a large, sharp knife, cut the marshmallow into 6 strips.  Cut each strip into 6 cubes, dusting with more Confectioners' sugar along the way.  Store the marshmallows in a tin.

                                             MAKES 36 LARGE MARSHMALLOWS

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