Orange Marshmallow Sauce 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:

• In a small saucepan heat Marshmallow Fluff and water over moderately low heat, stirring constantly until combined well. Cool sauce. Sauce may be made 4 hours ahead and kept, covered, at room temperature.

Steps:

• Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves.
• Bring to a boil, then simmer for 5 minutes.
• In the top of a double boiler dissolve the marshmallows and butter in the 2 tablespoons of water.
• Once the marshmallows are completely melted stir in the hot syrup beating well.
• Add the vanilla.
• The sauce may be reheated in the top of a double boiler.
• Beat well before serving.

Steps:

• Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
• Add vanilla and continue folding till smooth.
• Serve hot, as a sauce.
• It thickens as it cools.

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248ºF on a candy thermometer, 248ºF if weather is humid).
• Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.

Steps:

• Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside.
• Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup of water, and bring to a boil over medium heat, stirring to combine; cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
• As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it; let stand 5 minutes; put pan over burner on very low heat, and stir to dissolve; leave pan on warm burner.
• Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy; add 1 teaspoon of reserved sugar and the salt; increase the heat to high, and continue beating, sprinkling with remaining 2 teaspoons until medium-stiff peaks have formed; with mixer running, pour syrup into egg white; beat on high speed 2 minutes; add dissolved gelatin; beat until fluffy and cool, about 5 minutes; add vanilla.
• Sauce will hold at room temperature for 4 hours; after refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.