| Level: | Easy |
| Total: | 8 hr 27 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 12 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, for greasing the pan
- Powdered sugar, for dusting
- 1/2 cup water, plus 1/4 cup
- 3 tablespoons (3 packets) unflavored gelatin
- 2 cups sugar
- 1/2 cup evaporated milk
- 1 large orange, zested
- 1 teaspoon pure vanilla extract
- Orange decorating sugar*
- Special equipment: a candy thermometer
Instructions
- Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
- Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
- In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
- *Can be found at cake decorating stores .
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 2 g |
| Saturated Fat | 2 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 1 g |
| Sugar | 55 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 23 mg |
Reviews
These are perfect! Used them as the base for chocolate ‘rocky road’ candy wrapped in cellophane bags for gifts. Use peppermint for Christmas or the other citrus flavors. Food color accordingly. Tear the pieces of mallow apart in random shapes/sizes and dip in melted chocolate pieces. Add chopped nuts if desired.
This was my first time ever making marshmallows. My son loves to have them in his hot chocolate but I hate buying store-bought ones. They are overly sweet and have a lot of garbage in them. I also didn’t want to use a recipe that called for corn syrup. Like some reviewers, I also have an electric glass-top stove which took forever to heat up the mixture so I also bumped up the heat because then it took forever for the candy thermometer to reach 240. The marshmallows tasted delicious. They did not taste overly sweet. They had a nice delicate taste to them and were perfect for the hot chocolate. I am anxious to make them again and try different extracts. Thank you very much, Giada!
I have made this recipe many times now and it has turned out perfectly every time. I’ve made the orange, lemon, raspberry, cherry, strawberry, and banana! Much better than any recipe calling for sorn syrup. Oh, and I made Vanilla bean too.
This is my favorite marshmallow recipe. I’ve been using it for over a year now, ever since I first saw this episode. I’ve made orange, lemon, candy cane, coconut, coffee and chocolate. They turn out amazing every single time.
I tried this recipe and I was very pleased with the results, easy and very delicious. My grandchildren are going to be surprised!
These are so cool! I can’t believe I made homemade marshmallows and it was easy! Like the other reviews, it took FOREVER for it to reach 240 degrees. I actually gave up waiting at 235 degrees and everything still turned out wonderful. The only thing I will change next time is spreading them in a 9×13 instead of an 8×8 so they will be smaller and easier to manage. I definitely recommend making these!
So glad I’m not the only one who seemed to wait forever for the thermometer to reach 240! whew… My family LOVED them. Can’t wait for the holidays to try different flavors/decorations. Does anyone know if this recipe would work using Splenda? = c }
These are fantastic. I, too, used vanilla. These marshmallows are worlds apart from the bagged ones mass produced, which I never liked. It does seem to take a long time to get to the desired temperature. I tried this recipe prior. It is very important to test even a brand new candy thermometer, which was the problem the first time I made these. Thank you, Giada!
Yummy and easy – really doable if you do not have prior candy making experience.
Excellent! It did take forever to get to 240 degrees, just that last 10 degrees between 230 and 240 took a lifetime. I got impatient and boosted the burner up a bit, and by the time it hit 240, I did have a little brown burnt on the bottom of the pan, and the syrup had a “tinge” of a caramely color (very slight but I assure you if you don’t scrape that brown into the bowl and once you mix with the gelatin for 10 minutes, you will be fine and they will be white because of all the air. I omited the orange and used 2 tsp vanilla, will probably go down to 1 1/2 tsp next time even though they taste great! They look beautiful and I can’t wait to poke them with popsicle sticks and drench them in chocolate!