Candy · chocolate · fruit · snacks

SOUR ORANGE GANACHE & RUM MARSHMALLOWS

whoop whoop! i feel like i’m finally getting my blogging mojo back! i know this will sound off, but i love this post. i love all my post…..sometimes….but this one i have such pride in! i’m sure the title of it sounds odd, but i promise it taste amazing. you may be thinking “who wants to eat sour oranges as a desert?” well the marshmallow itself is sweet so it offsets the sourness of the oranges and the rum offsets the sweetness of the marshmallow, it’s just heaven! oh and the pictures, ugh, the pictures came out just the way i pictured it! it’s odd how it’s getting warmer my photos are getting darker, but i think i’m finally finding my photo aesthetic, be it very slowly!

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so marshmallows, i love making candy, i don’t do it enough here on the blog, but it’s one of my favorite things. there’s a serious science to candy making and as someone who never truly excelled in the sciences academically, realizing that there is a science i am good at is encouraging. the true candy making part, in my opinion, comes in making the hot syrup for the marshmallows. marshmallows are essentially eggs whites, gelatin, and simple syrup boiled to the soft crack stage. this process takes time and more importantly takes you knowing when to leave it alone. you may get the urge to stir it or to take it out because you think your thermometer is broken since it’s taking too long, but it’s not. it’s a process that can sometimes take longer than you would like it to and a process where the sugars, the corn syrup, the liquids have to combine themselves and reach their best sugar potential alone!….with you watching intently.

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when i was making this recipe for this specific post, again i had those “is my thermometer broken?” doubts, it wasn’t and everything came out fine, but that’s mostly because i had it at a lower temperature. i prefer to be safe rather than sorry and even though i know that medium high is a safe heat for the syrup, it was my first time making it on my new stove and i just wanted to make sure that nothing burned, so i instead kept it on medium heat and it took an additional 15 to 20 minutes in cooking time.

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i didn’t mind per se, but the waiting time on this is so fickle, even on medium high heat. there are so many other factors, the pot you’re cooking your syrup in, the degree it is in your house, how your personal stove works, and the amount of syrup you’re making. there are internal factors, me overthinking everything, and then there are external factors, and sometimes you can’t control it, so if you don’t make it perfectly, then don’t worry, candy making can be a fickle bitch.

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if you’ve already read the recipe or this post and read “egg whites” and thought “ew!” then have no fear, they are totally optional. to me, the egg whites make the marshmallows fluffier, but that’s not for everyone. if you’re worried that you’re eating raw eggs, that’s not the case, the simple sugar cooks the egg whites – yes i know that sounds gross – so it’s not like you’re risking salmonella, but once again it’s not for everyone and if it’s not for you then omit the egg whites and everything will still be perfect.

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when you’re making the ganache for this lovely treat i guess some words of advice are needed here, at this point a curd is nothing new to this blog, when it comes to citrus a curd is my favorite method. it eliminates the acid from the citrus avoiding any curdling of the recipe and even intensifies the flavor of my citrus of choice. if i added just the curd to the marshmallow, well two things would happen, the curd doesn’t have enough solidity to hold its shape and the moisture from the curd would liquesce the marshmallow so having it in a ganache form does three things: it thickens up the curd, it prevents too much moisture from forming and it gives you that extra chocolate kick! the recipe does make a fair amount of ganache and if you’re able i would encourage you to cut it in half, but ganache last for a month in the fridge and there are more than enough recipes on this blog and other blogs if you’re trying to figure out what to do with the extra ganache.

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another form of advice when it comes to the ganache – make sure you have extra chocolate on deck. like most things when it comes to liquids, they are fickle. you’re curd may be a bit more thin and may need more chocolate to give it a firm touch, i’ve made ganache in this form a few times and there’s always a gateway to either 1/4 c. to 1/2 c. extra chocolate chips necessary depending. in florida it was 1/2 c. because of the humidity, here in arizona either it’s perfectly fine or it may need 1/4 c. just a little tid bit of information.

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that’s all for this post! i really do love every single thing about this post, even the written form which i felt i was slacking at for a while. this whole thing came about so well, no issues, i didn’t feel overwhelmed or exhausted while doing this – since i overthink everything – it was just a great day! enjoy!

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BLOGPOST PLAYLIST

Tear In My Heart // Die Romantic // Fireflies // Losing Grip // Wake Up Call // Beg For It (feat. MO) // The Hanging Tree // Black Skinhead // Alright With Me // It’s Time // Heard ‘Em Say (feat. Adam Levine) // White Walls (feat. ScHoolboy Q & Hollis) // Some Boys K McPhee // I Never Told You // I Caught Myself // In Your Arms // The Unwinding Cable Car // Beekeeper’s Daughter // Rather Be (feat. Jess Glynne) // Take Over Control (feat. Eva Simons) // Never Say Die // Daughters // Some Boys // Make You Feel My Love // I and Love and You // Pull Up the People // Alive // BulletProof // All the Way Turnt Up // Bang Bang // Pontoon // Stressed Out // Merry Go ‘Round // My Baby’s Telling Lies

SOUR ORANGE AND RUM MARSHMALLOWS 36

SOUR ORANGE GANACHE & RUM MARSHMALLOWS

INGREDIENTS:

Marshmallows:

2 tbsp. (18.5 g) unflavored gelatin

1 c. (225 g) cold water

1 c. (200 g) granulated sugar

1/2 c. (150 g) light corn syrup

1/8 tsp. (1 g) fine sea salt

3 tsp. (15 g) rum

Sour Orange Curd Ganache:

1/4 c. (56 grams) sour orange juice

1/3 c. (65 grams) sugar

4 egg yolks (80 grams)

3 tbsp. (45 grams) butter

1 c. (175 g) white chocolate

Chocolate Drizzle: (optional)

1/2 c. (65 g) chocolate

1 tsp. (5 g) butter

Materials Needed:

Candy Thermometer

Electric Mixer

13×7.5 Square Pan or 2 6×6 in. pans

Cooking Spray (vegetable oil)

Medium Sauce Pan

Large Mixing Bowl (metal preferably)

Cornstarch and Powdered Sugar (mixed together)

DIRECTIONS:

|Sour orange curd ganache|

In a small to medium size sauce pan, add about 1 to 2 inches of water and let the pan come to a boil. In a small to medium size metal bowl combine all of your ingredients.

Once the water is at a boil, over medium heat, take the metal bowl and place it on top of the sauce pot (warning: you want to make sure the water does not touch the pot; you want indirect heat, the steam should do the cooking). With a whisk, continuously stir your curd mixture until it has thicken, this should take about 5 to 10 minutes. (helpful hint: use a spoon to dip it into the curd, with your finger wipe through the middle of the spoon, if the curd stays separated then it is thick enough).

(fiy: a double boiler is not always an option as you need to have a metal bowl and a sauce pan that will also fit the bowl, if you can’t use the double boiler method, then simply use the small sauce pan: over low heat, cook the curd mixture and carefully watch it, it should take a shorter amount of time, but you should also sieve it to make sure that there are no cooked egg clumps in the curd mixture.)

Once the curd is done, in a sieve, strain the curd into the bowl of white chocolate, and slowly combine your mixture with a heat safe spoon, allowing as little air as possible to come into your ganache. Cover it with plastic wrap to avoid a skin forming and let it cool to room temperature.

|marshmallows|

Place 1/2 cup of cold water in a small bowl, sprinkle the gelatin over it and stir to combine. Set aside to soften, at least 5 minutes. Place remaining 1/2 cup of water, the sugar and light corn syrup, and vanilla bean in a medium size saucepan and stir with heatproof spatula to combine.

Bring the mixture to a boil, without stirring, over medium heat. Then insert the candy thermometer and cook, uncovered until it reaches 240°f/116°c, about 10 – 20 minutes. Maybe 5 minutes after you’ve started cooking your syrup, start to mix your egg whites until light and fluffy. They don’t need to be at stiff peaks but they need to have some structure to them. (if you look and you see it has watered down a bit, it’s fine, don’t panic, when you remix it before add your syrup it will combine back together.) After temperature has been reached, remove pan from heat and pour sugar mixture over the egg whites slowly and add the gelatin mixture and turn the speed up high, beating until the mixture is white, thick and almost tripled in volume and your once hot metal bowl will have cooled, about 10 to 15 minutes.

Then pour your marshmallow into the greased pan and add your sour orange ganache, stir to semi-combine. Once fully seat (anywhere from 2 hours to 4 hours) flip out of the pan and onto your powdered down surface of cornstarch and confectioners’ sugar. Spray knife with cooking spray and cut into desired shape, roll into powdered mixture again to make sure it is no longer sticky. Sift the excess powdered mixture off and line onto parchment paper if you’re going to add chocolate.

|chocolate drizzle|

Melt 1/2 cup of chocolate with 1 teaspoon of butter, in a ziploc or piping bag, drizzle your chocolate onto your marshmallows, let it set for about 30 minutes. And then enjoy!

downloadable recipe: Sour Orange Ganache Marshmallows

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