Heart Shaped Orange Marshmallows

Orange Marshmallows

Hearts hearts hearts, Orange Marshmallow Hearts!

This month has been full of love and hearty posts. Last one for now and I’ll move on to other shapes…

Orange Marshmallows

Last time I made heart marshmallows in a baking dish and cut into hearts using a cookie cutter. The problem I found with that method , was that the cut edges were sticking easily and the shape did not keep that well.

This time I used a chocolate mould and though it was a messy job getting the gooey marshmallow spread into those holes evenly, it was worth it, don’t you agree?Only minus side is that I only have one of these moulds and cannot make a bigger batch at time.

Natural orange flavouring brings a light taste of orange, for a stronger flavour I would recommend using orange zest.

Orange Marshmallows

Orange Marshmallows

Orange Marshmallow Hearts
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Servings Prep Time
24heart shaped marshmallows 40minutes
Cook Time Passive Time
7minutes 8hours
Servings Prep Time
24heart shaped marshmallows 40minutes
Cook Time Passive Time
7minutes 8hours
Orange Marshmallow Hearts
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24heart shaped marshmallows 40minutes
Cook Time Passive Time
7minutes 8hours
Servings Prep Time
24heart shaped marshmallows 40minutes
Cook Time Passive Time
7minutes 8hours
Ingredients
  • 14 grams pure gelatin powder
  • 110 milliliters water divided
  • 100 milliliters light corn syrup
  • 170 grams sugar
  • 1/4 teaspoon salt
  • 1/3 teaspoon orange candy coloring
  • 1/2 teaspoon orange flavouring
  • 3 tablespoons powdered sugar
Servings: heart shaped marshmallows
Units:
Instructions
  1. Measure all ingredients, dividing water into 55 ml cold and 55 ml in room temperature. You will also need a heavy bottom sauce pan, a 24 mini heart shaped chocolate mould, sifter, spatula, a mixing bowl and a flat beater.
  2. Prepare the heart mould by lightly spraying with nonstick spray and coat with sifted powdered sugar.
  3. Pour cold water into a mixing bowl and sprinkle gelatine powder on top and leave to absorb.
  4. Place water, sugar, corn syrup and salt in saucepan and bring to boil over medium high temperature, continue to cook until the mixture reaches 110 °C then remove from the heat.
  5. Start mixing mixing the gelatine on low speed and slowly pour the boiling sugar syrup in.
  6. Gradually increase the mixing speed to high and beat for approximately 10 minutes until thick, white and glossy. Add orange flavouring and candy colouring and continue beating for a minute.
  7. Pour onto the mould, and by using a lightly oiled spatula spread evenly filling the hearts.
  8. Sprinkle with powdered sugar and leave to stand for minimum of 6 hours.
  9. Gently push the marshmallow hearts out from the mould onto a parchment paper dusted with powdered sugar.
  10. Turn them around and sprinkle with powdered sugar, leave to dry for another 1-2 hours to avoid sticking.

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