Holiday Candy: Orange Vanilla Marshmallows

Here's a brand new candy for you! And for me! I've tried marshmallows a few times before, but I haven't been very brave with my flavors. Then, about a week ago, I was invited to cook with Klas Lindberg of the Swedish Culinary Team, and among many other things, he served an orange compound Crème Brûlée. It was good, but the orange compound... was interesting. Bitter, a little tart, and a little sweet, I could imagine quite a few things to do with it...

So, first out, marshmallows. Great idea, if I may say so myself. It isn't difficult, but I wouldn't attempt this without 1. a thermometer and 2. a good stand mixer. Start with the orange compound - you can do that a few days in advance if you'd like, just keep tightly covered in the fridge.

Orange Vanilla Marshmallows
makes about 80

200 g orange compound
20 g powdered gelatine
1 vanilla bean
240 g water
460 g sugar
2 egg whites
1/4 tsp salt
powdered sugar

Orange compound:
oranges - ideally seed-free
sugar

Start with the oranges. Scrub as many as you'd like to use - I used two, and have about twice the amount of compound I needed. Place the oranges in boiling water for one minute. Drain, and repeat twice - basically you're boiling the oranges three times, each time for one minute, in fresh water each time.

Let the oranges cool a little, then weight them. Add half as much sugar as the weight of the oranges. (Mine were 460 grams, so I added 230 grams of sugar.) Mix until completely smooth in a food processor. Let the compound drain a little if it's very runny.

Place 200 g in a bowl, and add the scraped-out vanilla bean and the gelatine powder. (Save the rest of the compound for another day.)

Prepare a tin - mine is about 24*30 cm - by greasing it with oil and then sifting a thick layer of powdered sugar all over the tin.

Bring water and sugar to a boil, and cook on medium heat until it reaches 125°C. Remove from heat, and add the orange compound. Stir until smooth. Meanwhile, whisk the egg whites with the salt until frothy, and then slowly add the hot sugar syrup.

Beat on high speed until it's very thick, white and shiny. Keep whisking until it's just slightly warm to the touch, about 40°C.

Pour the marshmallows in the prepared tin. Spread it as smoothly as you can. It's easier if you sift some powdered sugar on top and then press down with a spoon.

Sift more sugar over the top, and place the tin in the fridge to set for at least three hours.

Next, turn the marshmallow slab out onto a cutting board. Cut into large dice, and sift more powdered sugar so that every side is covered - if not, it will be very messy.

When you're done, keep at room temperature, in an air-tight jar.

Recipe in Swedish:
Apelsinmarshmallows