Dairy-Free, Desserts, Gluten-Free, marshmallows
Comments 6

Homemade Citrus Marshmallows

Still obsessed with marshmallows! Clearly, because I couldn’t wait until “Marshmallow Monday” for this one. Actually, it’s because Martha Stewart regramed my photo on Instagram this morning, so I figured I should get my rear in gear! (See at right. Dying…I am DYING!)

I really love these because they have a really easygoing citrus flavor. I’ve seen recipes that call for the zest of the citrus, but for me, the taste of these just using the citrus juice is perfect. 

Please note that this recipe’s list of ingredients is for one batch of a single type of citrus marshmallow. If you’d like to make all four, of course you can do one batch after another. Or, invite a couple of friends over—if you do them all at the same time, you’ll definitely want some extra hands!

I must admit, my favorite part about these is how beautiful they look. These would be great for a party or bridal/baby shower. Sweet little treats that double as decor!

Have fun!
M

Homemade Citrus Marshmallows
Dessert | Gluten-Free

Ingredients:

  • Cooking spray
  • 3 packages unflavored gelatin (vegetarian substitutions)
  • 2 cups granulated sugar
  • 1 cup powdered sugar
  • 1/2 cup lemon, orange, lime, or grapefruit juice, depending on what type you’re making (I used fresh squeezed—or, rather, fresh juiced in my juicer)
  • Food coloring: yellow for lemon; orange (or yellow and red) for orange; green for lime; or red for grapefruit

Cooking tools:

  • A candy thermometer
  • Tin foil
  • 9×13-inch cake pan

Directions:

  1. Line the inside of a 9×13-inch cake pan with tin foil, then coat well with cooking spray. Set aside.
  2. In a large mixing bowl, combine the citrus juice with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
  3. In a medium saucepan on medium heat, combine the sugar and a 1/2 of a cup of cold water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer. Remove from heat.
  4. Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy. NOTE: A stand-up mixer is ideal for this type of recipe, but rest assured, you can do this with an electric hand mixer. I did it—it just requires a little coordination and comfortable shoes.
  5. Add food coloring (I just used a few drops for each to make them a pale color) to marshmallow mixture, then whip for another 30 seconds or so until it’s completely mixed in.
  6. Pour the mixture into the cake pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
  7. Cover a surface larger than the marshmallow slab with powdered sugar and flip the cake pan over so that marshmallow lands on the dusted surface. You have to do it quickly, and it’s going to kick up some “dust,” so just prepare yourself. (It’s all part of the fun, right?)
  8. Cut marshmallows in whatever shapes you’d like. (It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking. A pizza wheel is great if you’re just cutting into squares or rectangles.)
  9. Dust all sides of marshmallow pieces with powdered sugar.

FYI, homemade marshmallows freeze great, so you could make these a day or two in advance if they were for an event, and just take them out a couple hours before. I’ve actually been known to eat them straight from the freezer…YUM.

Hope you enjoy these—many more “Marshmallow Monday” #mackmallows to come!

Citrus Marshmallows

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6 Comments

  1. Jayne says

    I want to make these, but the candy thermometer has me intimidated! Did you use a whisk attachment for the mixer, or would a paddle work?

    Liked by 1 person

    • That’s so funny you say that because the candy thermometer element is what kept me from making marshmallows from scratch FOREVER. But, they are not nearly as tempermental as it seems like they’d be…if you’re a few degress off, they’ll turn out fine. I’m sure I’ve been at least five degrees off here and there, and it seems to be all the same. The only part that you want to watch out for is over-beating…test it every few minutes towards the end to be sure it’s a pourable consistency–not quite to a meringue state, but not as thin as, say, maple syrup. Somewhere in between is the sweet spot. Overall, marshmallows are SO much easier to make than I thought they would be. They are very forgiving. I used the whisk attachment…not how it would fair with the paddle. Seems to be the kind of thing where it needs the aeration aspect the whisk gives it. I could be totally wrong though:). But, if you have the whisk, I’d go with that.

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  2. Pingback: Salted Lime Marshmallows | Pine and Crave

  3. Pingback: Martha Stewart-Approved Citrus Marshmallows | Mackenzie Schieck

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