It’s citrus season, let’s celebrate with fluffy Blood Orange Marshmallows!

It's citrus season, let's celebrate with fluffy Blood Orange Marshmallows!

Now that the holidays are over, it’s citrus season. I’m not just talking about lemons and lime– more like tangerines, pomelos, clementines, and blood oranges.

Citruses reign supreme in baking because they add much needed acidity to each dish. Without acid in your baked goods, whether from baking soda or meyer lemons, your treats will end up tasting one-noted and bland.

Speaking of bland, did you know there is a Bland County, Virginia? What an unfortunate name. 

It's citrus season, let's celebrate with fluffy Blood Orange Marshmallows!

These marshmallows are far from bland. They’re actually from Flavor City, USA.

What’s amazing is how well the blood orange taste comes out in the marshmallows. It doesn’t taste like a plain orange; there is more of a floral, red fruitiness to it.

Plus, the color. Aren’t you in love?!

It's citrus season, let's celebrate with fluffy Blood Orange Marshmallows!

These mallows would be perfect for a bachelorette party, Sunday brunch, or a baby shower. Or just because you like the color pink.

Happy weekend to all 🙂

Print

Blood Orange Marshmallows

  • Author: Sarah Fennel
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 30 large marshmallows 1x
Scale

Ingredients

For the marshmallows

  • 1½ cups sugar
  • 1 cup corn syrup
  • 1 cup fresh squeezed blood orange juice (from about 4 blood oranges), strained
  • 3 packages (3/4 oz) gelatin
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • powdered sugar, for coating
  • red food coloring (optional)

Instructions

  1. Line a 9″x9″ baking pan with saran wrap. Sprinkle liberally with powdered sugar. Set aside.
  2. In a standing mixer with a whisk attachment, pour ½ cup blood orange juice and gelatin into bowl. Mix and allow for gelatin to “bloom” for at least 5 minutes.
  3. Combine sugar, corn syrup, salt, and remaining ½ cup blood orange juice in a medium saucepan. Attach a candy thermometer to the side of the bowl. Heat over medium heat, stirring with a heat-safe spatula. Once the sugar is dissolved, increase the heat and boil without stirring until the mixture reaches 240°F, about 8 minutes. If you don’t have a candy thermometer, just allow the mixture to boil for 8 minutes. Immediately remove from heat.
  4. Turn the standing mixer to low speed and slowly pour the sugar mixture into the bowl with the gelatin mixture. Once added, increase speed to high and whip for approximately 15 minutes, until the mixture becomes very thick and stiff. Add the vanilla extract in the last minute of whipping. To add a little more color to your mallows, whip in 2-3 drops of red food coloring.
  5. Pour mixture into prepared baking pan, smoothing the top with a spatula. Knock the pan on a counter to release any air bubbles from within the mixture. Sprinkle top with powdered sugar and cover with saran wrap. Allow to cool for at least 4 hours, then cut mallows to desired size, sprinkling each edge with more powdered sugar! (I made 30 mallows in 5 rows by 6 rows)

 

43 comments

Sabrina
Reply

Love these marshmallows!

Sarah | Broma Bakery
Reply

They were so delish 🙂

Jennifer @ Seasons and Suppers
Reply

Wow! That colour is awesome and I can only imagine how great they taste 🙂

Sarah | Broma Bakery
Reply

So good and so wintery!

Linda | Brunch-n-Bites
Reply

This marshmallow is so sweet looking and I’m in love already. I bet it tastes and smells super good!

Sarah | Broma Bakery
Reply

So citrusy and fresh! Thanks Linda!

Leah @ Grain Changer
Reply

Citrus season is the best! Homemade marshmallows have been on my to-make list forever, so these are going to have to happen soon. I have zillions of bridal, baby, and bachelorette parties coming up this year, and this looks like THE perfect treat.

Sarah | Broma Bakery
Reply

A zillion and one reasons to make these mallows, then. Thank you Leah!!

sue|theviewfromgreatisland
Reply

We’re on the same wonderful citrus-y page today, blood oranges rule the citrus pack, if you ask me…these marshmallows are gorgeous!

Sarah | Broma Bakery
Reply

Let’s throw a citrus party 🙂

Lauren Gaskill | Making Life Sweet
Reply

These would be perfect smashed between two graham crackers and dark chocolate! I’ve always loved blood orange + chocolate together. And these are BEAUTIFUL!

Megan @ Pip and Ebby
Reply

Adding the blood orange is genius! These look incredible!

noshi
Reply

hi can we use vege gel ?

Tracy | Baking Mischief
Reply

These are so beautiful. I adore blood oranges and can’t even imagine what yummy marshmallows they must make. I want to put one of these in some hot chocolate right now!

Sarah | Broma Bakery
Reply

Thank you Tracy!

Medha @ Whisk & Shout
Reply

These marshmallows are insanely gorgeous! Pinning 🙂

Sarah | Broma Bakery
Reply

Much apprech 🙂

Cindy
Reply

What a lovely color! I imagine these would be amazing floating on top of coffee or hot chocolate.

Sarah | Broma Bakery
Reply

Thank you Cindy!! I was thinking white hot chocolate 🙂

Patricia
Reply

That colour is so gorgeous Sarah! Love it.

Sarah | Broma Bakery
Reply

Thank you, girlfriend!

Lynn | The Road to Honey
Reply

Hip, Hip Horray for citrus season. I get all giddy inside when I go to the store and see all those juicy, round jewels of delight. . .even better if they still have the leaves and stems attached.

As for these marshmallows. . .well I just can’t get over how fun and flirty the color is. It makes them all the more special.

Sarah | Broma Bakery
Reply

Right? I can’t wait! Thank you so much Lynn.

Aysegul
Reply

You are a very brave woman my friend. You make it look so easy to make marshmallows. And they look amazing!
Also YAYYYY! to citrus season. 🙂

Sarah | Broma Bakery
Reply

It is surprisingly easy, you have to try it one day!! <3

Charlotte @ whatcharlottebaked
Reply

These look amazing! I really want to make marshmallows, and this post has inspired me to get it done 🙂

Sarah | Broma Bakery
Reply

Do it Charlotte! Do it! 🙂

rachel @ athletic avocado
Reply

I have yet to make marshmallows myself but when i do, i am totally making them blood orange style like this! So creative!

Sarah | Broma Bakery
Reply

Yes, you must! Thanks Rachel!

Gaby Dalkin
Reply

Falling in love with the idea of citrus marshmallows. And who doesn’t like a pink marshmallow?!

Sarah | Broma Bakery
Reply

PEEENK!

Cakespy
Reply

They are so PRETTY.

Sarah | Broma Bakery
Reply

Thank you!

mira
Reply

Love the idea of adding blood orange flavor! Gorgeous pictures!

Sarah | Broma Bakery
Reply

Thank you girlfriend!

Angela
Reply

These look like little pillows of happiness! I love making marshmallows, they’re so tasty and satisfying, not to mention fun to share.

Lovely pics too!

Sarah | Broma Bakery
Reply

Thank you Angela!

Zainab
Reply

These are perfect!! Love the color 🙂

Lokness @ The Missing Lokness
Reply

Gorgeous color! I just made some orange marshmallows in December to give out as holiday gifts! Love the idea of using blood orange. Trying that next time. 🙂 By the way, your photographs are perfection! They are beautiful!

squid
Reply

How long do these last? Are they pretty much best immediately after the four hour cool time, or could I make them a day ahead of time?

Sarah | Broma Bakery
Reply

Hi Squid! They will last up to a week as long as they’re properly stored in a container or ziplock 🙂

Cristina
Reply

Wow, I made these as one of my holiday baking projects, and dipped one end of several of them in chocolate for a beautiful dessert tray. Well, we had people over for a New Years Day firepit yesterday, and I pulled out the container with the remainer of them, and we toasted them over the fire, which brought out all of the amazing orange flavor in them – amazing, they were tasty the way they came out, but even better toasted and would be unreal on a dark chocolate s’more!

Sarah | Broma Bakery
Reply

Oh I LOVE the idea of dipping them in chocolate! What a wonderful idea. Thank you so much for the comment, Cristina!

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