I have spoken of my love for orange and chocolate before. It all started when I was a little girl and began eating my orange sherbert with a drizzle of chocolate sauce. If I am making a chocolate cake, I often brush the layers with an orange syrup before assembly. Having a little stash of candied orange peels dipped in bittersweet chocolate for a sweet treat doesn't happen near enough, as far as I'm concerned. Oh yes... I love orange and chocolate! And when I planned on serving hot chocolate to my family this Sunday morning for breakfast, I thought an orange flavored marshmallow melting on top would be just the ticket.
• Confectioners' sugar
• 3 1/2 envelopes unflavored gelatin
• 1/2 cup cold orange juice, freshly squeezed
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 large egg whites
• grated zest of 1 large organic orange
• 2 teaspoons Grand Marnier
1. Oil the bottom and sides of a 9-by-9-inch baking pan; dust the bottom and sides of the pan with powdered sugar
2. In the bowl of a standing electric mixer, sprinkle the gelatin over the cold orange juice; set aside to soften.
3. In a 3-quart heavy saucepan combine the sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden until the sugar is dissolved. Increase the heat to medium-high and boil mixture, without shirring, until the mixture registers 240˚F on a candy thermometer. Remove pan from the heat quickly and immediately pour into the gelatin, stirring until the gelatin is dissolved.
4. Using the stand mixer, beat on high speed until very thick and nearly tripled in volunme. In another bowl, with a hand mixer or whisk, beat the egg whites until they just hold stiff peaks. Slowly beat the white, the orange zest and the Grand Marnier into the sugar mixture until just combined. Pour the mixture into the baking pan as quickly as possible. The marshmallow mixture begins setting up immediately. Smooth the top and dust with Confectioners' sugar. Place a piece of wax paper over, but not touching the marshmallow mixture, and refrigerate until firm, about 3 hours.
5. Run a thin knife around the edges of the pan and invert. Place a thin metal spatula between the marshmallow and the pan to gently pull the marshmallow out onto a Confectioners' sugar dusted chopping board. Using a large, sharp knife, cut the marshmallow into 6 strips. Cut each strip into 6 cubes, dusting with more Confectioners' sugar along the way. Store the marshmallows in a tin.
MAKES 36 LARGE MARSHMALLOWS
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