BLOOD ORANGE AND COCONUT MARSHMALLOWS
The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.
Provided by William Werner
Yield Makes 8 strips or forty 2 3/4" pieces
Number Of Ingredients 12
Steps:
- Line a 13x9 1/2" rimmed baking sheet (or use a 13x9" baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place 1/4 cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
- Stir granulated sugar, blood orange juice, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.
- Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
- Mix in red food coloring, adding more to reach desired color.
- Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.
- Place 1/4 cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
- Stir granulated sugar, coconut milk, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat.
- Cook until thermometer registers 230°. Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
- Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)
- Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into 3/4"-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2" pieces and roll in any remaining powdered sugar.
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- Line a 13 x 9.5” rimmed baking sheet with a silicone mat or parchment. Grease with a light coating of nonstick spray. In a large bowl or the bowl of your stand mixer, add ¼ cup water. Sprinkle the gelatin over the water and let sit for 10 minutes. In a medium saucepan, combine the sugar, blood orange juice and 2 tablespoons corn syrup. Bring mixture to boil over medium-high heat and continue cooking until temperature reaches 230 degrees. (Use a candy thermometer).
- Meanwhile, add the remaining 3 tablespoons corn syrup to the gelatin. When sugar-blood orange mixture reaches 230 degrees, turn the mixer to high speed and start mixing the gelatin mixture using the whisk attachment. Slowly pour the sugar mixture into the gelatin mixture, drizzling down the side of the bowl. Continue beating until soft collapsing peaks form and the bowl is cool to the touch, about 5-7 minutes. Mix in red food coloring until your desired color.
- Working quickly at this point, scrape the blood orange mixture into the prepared pan. Smooth into an even layer with a lightly greased offset spatula. Let cool completely, at least 30 minutes.
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