Citrus Marshmallows

I know the pics aren't my best but this is what i have so I'm going with it.

Marshmallow recipes are fairly straightforward. There is sugar, corn syrup and gelatin all whipped into submission.

I used the juice from the mandarins I used to make candied peel as my liquid in this recipe.

I ended up with 2 cups of juice so I pulled out 1/2c and set it aside. I then took the remaining juice and reduced it down to a 1/2c to concentrate the flavor.

You will need a mixer to make these as the mixture will need to be whipped for around 15 minutes. The marshmallow recipe calls for the juice (keep both 1/2c separated) a 9x13 pan, 1c corn syrup, 1/2c sugar, 3 pkgs of gelatin (3/4oz envelopes), 1/2 tsp salt, 1tbs vanilla extract, I also grated some zest for an extra bit of zing 1tbsp worth, powdered sugar for dusting, oil or butter to grease the pan.

First grease the pan with the oil or butter then dust with powdered sugar. Next in the bowl of the mixer place the 1/2c cup of juice (the one that was not reduced) and the gelatin pkgs so the gelatin can bloom.

In a saucepan add the sugar, reduced juice, salt, and corn syrup in a medium saucepan on medium low until the sugar is dissolved then bring to a boil. You want to make sure it reaches 240 degrees or soft ball stage. If you do not have a candy thermometer boil it for 8 minutes and it should be the right temp.

Remove from heat and turn the mixer on low. Then slowly pour in the sugar/syrup mixture in. turn the speed up to high and let it whip for 15 minutes. turn the mixer off and check. The mix should be light and fluffy and increased in volume. Add the grated zest and vanilla then mix at medium until it is incorporated.

Pour the mix into the prepared pan and smooth it out with a spatula. Dust the top with powdered sugar, cover and let sit for at least 4 hours.

Cut into squares (or your desired shape). You can enjoy them that way as they are or you can use them to up your smores game.

I decided to melt some chocolate and dip the tops and add a piece of the candied peel as a garnish. The chocolate adds a complimentary layer of flavor to the citrus that is a huge crowd please. I tried covering half of a square with the chocolate but it ended up being too much so just dipping the tops works out so much better.

Hope you enjoy these as much as my family does.