Blood Orange and Coconut Marshmallows
Homemade layered marshmallows featuring a vibrant blood orange layer topped with a creamy coconut layer. These gourmet marshmallows combine the bright citrus flavor of blood oranges with tropical coconut for a unique twist on the classic treat.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •3¼ teaspoons powdered gelatin
- •¾ cup granulated sugar
- •½ cup fresh blood orange juice
- •5 tablespoons light corn syrup, divided
- •5 drops red food coloring
- •3¼ teaspoons unflavored gelatin
- •¾ cup granulated sugar
- •½ cup low-fat coconut milk
- •5 tablespoons light corn syrup, divided
- •¼ cup powdered sugar
- •1 piece candy thermometer
Cooking Instructions
- 1.
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.
10 min
- 2.
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°.
15 min
- 3.
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.
5 min
- 4.
Mix in red food coloring, adding more to reach desired color.
2 min
- 5.
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.
5 min
- 6.
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.
10 min
- 7.
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.
10 min
- 8.
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.
15 min
- 9.
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.)
720 min
- 10.
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.
20 min
