Blood Orange and Coconut Marshmallows
Blood Orange and Coconut Marshmallows is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine 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.
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°.
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.
Mix in red food coloring, adding more to reach desired color.
Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray.
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.
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.
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.
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.).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.