Blood Orange Marshmallows

Inspired by an Ina Garten recipe,  the first time I made homemade marshmallows, my mind was blown. Homemade marshmallows didn’t taste at all like those bagged marshmallows. There was so much flavor! They were creamy and rich and not dry and chalky - it was a total food revelation. 

I fell head over heals with homemade marshmallows, I even considered starting a company where I would sell those suckers (thankfully I came to my senses on that marshmallow company -  I know I sound like a crazy marshmallow lady.) But don’t get me started on gifting marshmallows around the holidays. They are such an unexpected treat that no one sees coming.  Try making these at home, I dare you - but because you may just end up a crazy marshmallow lady like me. 

Couple notes about this recipe. 

First off, yes this recipe has corn syrup in it. I tried to develop it without but the corn syrup has a job to do in this recipe. Since it is an introvert sugar it helps to prevent sugar crystals from forming when you are melting and cooking the sugar. This is especially important in candy making because it helps to keep whatever you are making smooth and creamy. If you are totally opposed to corn syrup, you can swap out for agave or simple syrup but the marshmallows may not be quite as smooth (but they will still be delicious) . This recipe makes about 50 marshmallows making the corn syrup ratio about 1 tsp. of corn syrup per marshmallow. 

Also if you can’t find blood oranges, feel free to swap out with regular orange juice or even water. Consider this recipe a base and adapt the flavors however you want - if you don’t want orange flavor, substitute with vanilla or peppermint or even coconut extract. 

Lastly, marshmallows can be a little tricky to cut sometimes. I recommend throwing the marshmallows in the freezer for a couple minutes before attempting to cut and using a really big and sharp knife. Also make sure to be generous with the amount of cocoa powder/powdered sugar mixture that you sprinkle over it because that will prevent the marshmallows from sticking together. 


Blood Orange Marshmallows 

  • 3 packs gelatin

  • 3/4 cup blood orange juice (or regular orange juice)

  • 1 1/2 cups sugar

  • 1 cup corn syrup

  • 1/4 cup water

  • pinch of salt

  • 1 Tbs. orange extract

  • Cocoa powder for dusting

Spray a 9" x 13" baking pan with non-stick spray. Dust with cocoa powder or powdered sugar. 

Stir together gelatin and blood orange juice in the bowl of a stand mixer. Let gelatin bloom for 2 to 3 minutes. 

In a medium sized pot add the sugar, corn syrup, and water. Stir together. Bring the sugar mixture to a boil over medium high heat. Continue cooking until the sugar reaches 230°F on a candy thermometer. 

Fit the mixer with the whisk attachment and turn on low while slowly (and carefully) drizzling in the sugar mixture into the gelatin. Increase the speed to high and whip the sugar and gelatin mixture for about 5 to 7 minutes or until the mixture is thick and fluffy. Add the orange extract and mix for another 30 seconds. 

Pour marshmallow mixture into the prepared baking pan and spread evenly and sprinkle with cocoa powder mixture. Allow marshmallows to sit at room temperature overnight to dry. 

Gently invert baking pan onto a cutting board. Using a sharp knife cut the marshmallows into 2" squares. 

Store the marshmallows in an airtight container for up to two weeks. 

Makes about 50 marshmallows.