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December 24, 2007 / Maleesha Kovnesky

High Altitude Orange Marshmallows

Orange Marshmallows

I’ve been reading a lot of cooking blogs out there, and I have noticed that making homemade marshmallows is the thing to do this year.  So today I decided to attempt these fluffy tidbits myself, and I am happy to report the result:  Flufftastic!

I attempted to make a batch of fudge a couple of weeks ago and severely messed it up.  I did some searching on high-altitude candy making, and I have discovered where I went wrong.  So for those of you making candy and living above 1000 feet, here is a good candy-making temperature adjustment you can make:  decrease the temperature by 2 degrees for every 1000 feet.

Here is the recipe:

3 packets plain gelatin

1 1/2 cups water 2 cups sugar

1 cup light corn syrup

1/2 tablespoon vanilla extract

1/2 tablespoon orange extract

Food coloring (optional)

Powdered sugar

In a large mixing bowl, add 3/4 cups cold water.  Sprinkle the gelatin packets over it.   Cover the bowl with a paper towel and set aside.

Grease the bottom and sides of a 9×13 pan with vegetable oil and set aside.

In a heavy-bottomed saucepan, combine sugar, 3/4 cups corn syrup and 3/4 cups water.

Cook over medium heat.  Stir the mixture until the sugar is dissolved.  Bring mixture to a boil.

Clip candy thermometer to the inside of the pan and cook syrup until it reaches 240 degrees (known as the soft ball stage).***  DO NOT STIR while you are waiting for it to reach this temperature. 

Remove pan from heat.  Add 1/4 cup corn syrup to the hot mixture.

Start mixing the gelatin with an electric mixer or stand mixer.  Slowly pour the hot syrup into mixing bowl with the gelatin.

Once the mixture is added to the gelatin, beat for 10 minutes.  The mixture will become stiff and more voluminous. 

Add vanilla and orange.

If you want to add food coloring, do that too.  I added four drops yellow and one drop red for a nice, light orange tint.

Pour the mixture into the greased pan. 

Let the marshmallow set for 8 hours, at room temperature, or until they are firm.

Run a knife around the edge of the pan. Dump them onto a cutting board or another flat surface that is dusted with powdered sugar.

Sprinkle/spread powdered sugar on the inverted side of the marshmallow.  Use a knife or pizza cutter to cut these.  If you think they will last for a while, store them in an airtight container or bag. 

***Since I live at 9000+ feet, I adjusted to 222 degrees.

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One Comment

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  1. Lauri / Jan 2 2008 10:31 am

    I’ll send you our fudge recipe – no trouble at altitude!

That's what she said!

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