Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment, then sprinkle the gelatine over the top and leave it to soften.
Place the remaining water, orange juice, sugar and glucose into a medium heavy-based non-reactive saucepan. Give it a little stir to start the sugar dissolving. Sit a candy thermometer into the pan and place it over medium-high heat until the mixture starts to boil.
Once it reaches 130C / 260F on the thermometer (after 10-15 minutes), take it off the heat. Let the bubble start to subside.
With the mixer running on low, slowly pour in the sugar syrup into the gelatine mixture, until combined.
Turn the mixer up to high and beat for 10-12 minutes until white and tripled in volume. It's done when you can see strings of marshmallow pulling away from the side. See the images in the post for the texture.
Add the vanilla, orange zest and a drop or two of orange colouring if using. Beat just to combine.
Grease a 9 inch sqaure baking tin with butter then scrape in the marshmallow. Use damp hands to gently flatten down the top. You can keep dampening your hands as you notice it starting to stick but don't have them very wet. If you add too much moisture, the marshmallow will start to melt.
In a small bowl combine the icing sugar and cornflour, then sprinkle a little over the top of the marshmallows reserving the rest in a sealed container for later.
Allow it to set in a cool place (not the fridge) for at least 8 hours or overnight (better) with a larger pan over the top. When ready, slice into squares and dust well with the remaining sugar mixture.
Store in an airtight container in the pantry - not in the fridge.
You will need a candy thermometer for this recipe
Marshmallow set best overnight. Let it cool completely before placing the tin into a large airtight container.
To cut clean square slices, use a sharp knife with a greased blade to make decisive cuts. You may need to rinse and re-grease from time to time.
Keeps in an airtight container for 7-10 days.
Author: Marie Roffey
Course: Dessert, Food Gifts
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