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)
Line a 9″x9″ baking pan with saran wrap. Sprinkle liberally with powdered sugar. Set aside.
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.
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.
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.
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)