Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
- Canola oil, for greasing
- 1 1⁄2 cups sugar
- 3⁄4 cup light corn syrup
- 1⁄4 cup honey
- 3 tbsp. unflavored powdered gelatin softened in 1⁄2 cup cold water
- 1⁄3 cup orange zest
- 1⁄2 tsp. orange extract
- 1⁄2 tsp. yellow food coloring
- 1⁄8 tsp. red food coloring
- 1⁄2 cup confectioners’ sugar
- 1⁄3 cup cornstarch
- Grease an 8″ x 8″ baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
- Combine sugar, syrup, honey, and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
- Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5-6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5-6 hours.
- Combine confectioners’ sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1⁄2″ squares. Toss marshmallows with remaining cornstarch mixture.