Christmas Recipies: Orange Spiced Marshmallows
OMG! I love making marshmallows but usually they aren't especially appealing to me....I just don't like them. These however are THE BOMB!!!!!
I made some candied orange peel a while ago with all these warm spices & it was the best flavour combination. So when my foster brother asked me to make him some marshmallows for school I thought of making some that were similarly flavoured. They are SO GOOD!!!!
The warm spices are this amazing foreground with this incredible mellow citrus flavour in the background & the flavour lasts & lasts & lasts in your mouth for ages. These are great in hot chocolate or even in festive coffees....
They are slightly stickier than regular marshmallows but it's totally worth it. If you are worried about it when you are cutting them out into shapes (like I did) you can try sticking the marshmallow into a freezer.
450g golden caster sugar
50g soft brown sugar
1 tbsp maple syrup
30g powdered gelatine
100ml orange juice
2 egg whites
2 tbsp spices (pumpkin pie spice/mixed spice or a combination of cinnamon, ginger, allspice & fresh ground nutmeg)
1 tsp vanilla extract
1/2 tsp maple extract (optional)
equal parts cornflour & icing sugar
- Prep a tray (or a swiss roll tin) with grease proof paper & a thick layer of the cornflour, icing sugar mixture.
- Combine the sugar, maple syrup & 200ml of water in a large saucepan. Stir over a low heat until the sugar dissolves & then bring to the boil until it reaches 127°C (the hard ball stage).
- Place the orange juice in a heatproof bowl, sprinkle over the gelatine & then place over a pan of simmering water until the gelatine has dissolved.
- Remove the sugar syrup from the heat & pour in the gelatine (the mixture will bubble like crazy so stir gently).
- Beat the egg whites until stiff peaks from. With the beaters running add the sugar syrup to the egg whites slowly. Once the sugar is beaten in, add the spices & extract. Keep beating until the mixture stiffens up & becomes very glossy. The mixture should be slightly warm toned with flecks of spice.
- Transfer the mixture into the backing tin & leave until set (possibly overnight). Once set, turn out the marshmallow onto the remaining cornflour, icing sugar mixture. Cut into squares or use mini cookie cutters.