JeJu Orange Marshmallows

By 1buttons

Ingredients

• 1 cup confectioners' sugar, plus more for dusting
• 2 (1/4-ounce) envelopes unflavored gelatin
• 1/2 cup cold water
• 1/2 cup light corn syrup
• 2 1/2 cups granulated sugar
• 1 cup hot water
• 1/4 teaspoon salt
• 1/4 teaspoon pure orange extract
• Red natural liquid food coloring
• Yellow natural liquid food coloring
• 1/2 (1-ounce) bag freeze-dried Jeju mandarin-orange slices
• Vegetable oil, for spatula and knife

Details

Servings 20
Adapted from marthastewart.com

Preparation

Step 1

Line a 9 1/2-by-13-inch rimmed baking sheet with parchment paper. Dust with 1/2 cup confectioners' sugar; set aside.
Place gelatin in the bowl of an electric mixer with cold water and let stand until softened, about 5 minutes. Add 1/4 cup corn syrup; transfer bowl to electric mixer fitted with the whisk attachment and set aside.
In a medium saucepan, mix together remaining 1/4 cup corn syrup, granulated sugar, hot water, and salt; place over high heat and cook until mixture begins to boil. Continue cooking, without stirring, until mixture reaches 238 degrees on a candy thermometer. Immediately remove syrup from heat.
With the mixer on low, slowly pour syrup mixture down side of bowl into gelatin mixture. Once syrup has been fully added, increase mixer speed to high. Continue mixing until mixture is thick and lukewarm, about 12 minutes. Add orange extract, 1 drop red food coloring, and 10 drops yellow food coloring; mix until just combined.
Pour gelatin mixture into prepared pan, spreading evenly with a lightly oiled spatula. Top with freeze-dried orange pieces and let stand, uncovered, until set and firm, at least 4 hours.
Turn set marshmallows out onto a cutting board. Lightly oil a sharp knife and dust with confectioners' sugar; cut marshmallows into 1-inch squares. Dust all sides of marshmallows with remaining 1/2 cup confectioners' sugar.
Cook's Note

Marshmallows may be stored in an airtight container for up to 3 weeks.