Orange blossom marshmallows with pistachios
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5
10 reviews
Excellent
Orange blossom marshmallows with pistachios
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These marshmallows are lightly flavored with orange blossom water and studded with roasted, chopped pistachios. The candy combines a soft, airy texture with a delicate floral aroma and a crunchy nutty contrast. The method involves cooking sugar syrup to a specific temperature, then blending it with bloomed gelatin and flavorings for a smooth, fluffy finish.
Description
The Orange blossom marshmallows with pistachios recipe starts by making a sugar syrup of sugar, water, and corn syrup heated carefully to 245°F (118°C). Meanwhile, gelatin blooms in water and is then mixed into the syrup once ready. Orange blossom water and vanilla extract add delicate floral and sweet notes distinctive to these marshmallows.
The marshmallows achieve a fluffy texture typical of gelatin-based confections. Chopped roasted pistachios are incorporated to give a crunchy contrast and a nutty depth to the soft candies. The cooking process requires precise temperature control to set the sugar properly, ensuring the final product is airy without being dense or sticky.
Once set, these marshmallows can be enjoyed snacking on their own or used as toppings for desserts or hot beverages. The floral scent from orange blossom water distinguishes these from standard vanilla marshmallows, adding subtle complexity.
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Ingredients
- 420 g white sugar 2⅛ cups
- 100 g corn syrup about ⅓ cup, optional
- ½ cup water for the sugar syrup
- ½ cup water for the gelatin
- 21 g gelatin about 3 tbsp / 3 packets
- Pinch salt
- 1 tsp vanilla extract I used nielsen massey
- 1 ½ tsp orange blossom water I used nielsen massey
- 200 g pistachios finely chopped, roasted, unsalted
Instructions
- Place the sugar, ½ cup water, and corn syrup in a saucepan. Stir gently once or twice to moisten the sugar with the water/corn syrup.
- Bring the sugar-water mix to a boil over medium high heat, while swirling the pan a couple of times to help heat the sugar syrup evenly. Cover the saucepan with the lid and lower the heat to medium and let the syrup cook for 1 - 2 minutes. Do not remove the lid during this time.
- After 2 minutes, remove the lid and place the sugar thermometer in the syrup. Heat the syrup until it reaches 245°F / 118°C. Swirl the pan occasionally to redistribute the heat in the syrup. Also make sure to record the temperature in several spots to make sure the syrup is heating evenly.
- While the sugar syrup is heating, prepare the gelatin.
- Place the rest of the water (½ cup) in the mixer bowl. Sprinkle the gelatin over the water evenly and mix to combine. Let the gelatin bloom for at least 10 minutes (or until the sugar is cooked). Add a pinch of salt to the gelatin.
- Keep the mixer bowl attached to your mixer, with the whisk attachment ready to go, for when the sugar syrup reaches the right temperature.
- When the sugar reaches the right temperature, remove from the heat and leave it to rest for about 1 minute.
- Just before adding the sugar to the gelatin mix, start the mixer on medium speed. Pour the sugar syrup along the wall of the bowl. This is to make sure the gelatin isn't over-heated. Add the sugar while the mixer is running, while gradually increasing the speed to dissolve the gelatin completely. Increase the speed to the highest speed and let the marshmallow whisk on high for about 4 - 5 minutes, until it's white, light and fluffy, and at least tripled in size.
- While the marshmallow is whisking, line a quarter pan (9 x 13 inch) with parchment paper OR rub the pan directly with a very thin layer of shortening or butter. Set aside until the marshmallow is ready. Brush all utensils with the butter as well (spatulas and spoons).
- When the marshmallow mix is ready, add the vanilla and orange blossom water and continue to whisk on high for a further minute to mix thoroughly.
- Remove the marshmallow mix from the mixer, and scrape it into the prepared pan. Using an oiled offset spatula, spread the marshmallow evenly in the pan. Sprinkle the pistachios over the top and then using your hands, gently press them into the marshmallow surface so that they stick.
- Allow the marshmallow to set for at least 6 hours. When the marshmallow has set, release it from the pan, and place it on a surface dusted with confectioner's sugar. Using an oil brushed knife, cut the marshmallow into squares. Cut the marshmallows into 6 long strips along the short edge. Cut each strip into 8 pieces to get 48 marshmallows that are roughly 1.5 x 1.5 inches each in size.
- Dust the sides and bottom of the marshmallow squares with confectioner's sugar and place them in a dry, air-tight container until ready to serve.
Nutrition Information
Show Details
Serving
1piece
Calories
65kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
3mg
(0%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48Marshmallows
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 65kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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