Orange Mallow Recipes

Steps:

• Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
• Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
• In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
• *Can be found at cake decorating stores .

Steps:

• Beat marshmallow creme and orange juice in large bowl with electric mixer on medium speed until well blended. Gently stir in marshmallows and 1 cup of the whipped topping.
• Spoon into crust. Freeze at least 4 hours or until firm.
• Top with remaining 1/2 cup whipped topping just before serving. Garnish with orange slices.

Steps:

• Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
• Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
• Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
• Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.

Steps:

• Heat marshmallows, orange peel and orange juice over medium heat, stirring constantly, until marshmallows are melted. Cool about 15 minutes, or until thickened.
• Beat whipping cream in chilled medium bowl until stiff. Stir marshmallow mixture to blend, then fold into whipped cream.
• Divide amount 6 dessert dishes. Refrigerate about 2 hours or until set. Refrigerate any remaining dessert.