Homemade Orange Marshmallows

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yummy and easy - really doable if you do not have prior candy making experience.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! It did take forever to get to 240 degrees, just that last 10 degrees between 230 and 240 took a lifetime. I got impatient and boosted the burner up a bit, and by the time it hit 240, I did have a little brown burnt on the bottom of the pan, and the syrup had a "tinge" of a caramely color (very slight but I assure you if you don't scrape that brown into the bowl and once you mix with the gelatin for 10 minutes, you will be fine and they will be white because of all the air. I omited the orange and used 2 tsp vanilla, will probably go down to 1 1/2 tsp next time even though they taste great! They look beautiful and I can't wait to poke them with popsicle sticks and drench them in chocolate!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fun, tasty and so cheap to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was awesome. Very tasty. I also had the same problem that the syrup was overflowing and never reached 240 degrees. More like about 232...but they still firmed up and were nice and puffy marshmallows!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These melt in your mouth, unlike store-bought marshmallows. I was completely lost during the syrup and gelatin part, but they still turned out fluffy! My syrup kept overflowing the pot, so I was scared to heat it to 240. Don't freak out when your gelatin sets too much, because the hot syrup melts it when you start whipping them together. I liked the idea of pastel orange marshmallows, so I used a little red and yellow food coloring too! They look really proffesional after cutting them with scissors and coating them in powder sugar. I'm definitely sharing these for Halloween!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Recepie turned out great, I added a little red and yellow food coloring to make them orange!!! When finished I fitted them to a small graham cracker and dipped it in chocolate w sprinkles for a homemade s'more bar for a Halloween party!!! Look so cute

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe, but I have a flat top elec stove, bump your heat to 4 or even 5 so you're not waiting a half hour on low, my gelatin set super firm in that time, so i had 2 reconstitute it w/ alil more water, then alls well, I added rootbeer flavoring & vanilla, kids love it! For my daughters class! Wish I could add a pic!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It tasted yummy.. However the colour of my marshmallows are yellowish due to the evaporated milk. A bit odd.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are the real thing! What is better than saying you made your own homemade marshmallows?? I found that you really have to hurry once you've whipped it to pour into the pan - mine set really quickly - a spoon ran under hot water helps to spread it once in the pan. I thought this might be nice at Christmas using red sprinkles and a drop of pepermint extract??? we'll see

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Please, help. I panicked when the milk, sugar and water turned a caramel colour, but read emcclernon's review to learn that also happened to her. Unlike her, I stopped my progress as a had a burnt layer on the bottom of my pan and thought it would give the marshmallows a bad flavour. I used a brand new candy thermometer and I am quite a seasoned cook, but don't bake much, and haven't attempted to bake anything that required a thermometer before. Can anyone comment on where I went wrong? Giada's recipes are always straight on, so I know that I went awry somewhere. I gave it five stars, although I did not finish - the botch was mine, not hers. Thank you.