Homemade Orange Blossom Marshmallows

  • serves 10
Christine Cushing
Christine Cushing

If you don't have a torch to heat the bottom of the baking pan to un-mould the marshmallow mixture, dip the baking pan in a larger baking pan filled with hot water for 2 minutes. This will loosen the marshmallow sufficiently.

31 Ratings
Directions for: Homemade Orange Blossom Marshmallows


½ cup cornstarch

½ cup confectioner's sugar

3 pkg unflavoured powdered gelatin

½ cup plus 1/3 cup water

1 cup sugar

pinch of salt

⅓ cup light corn syrup

3 large egg white

2 tsp orange blossom water


1. Butter a 9-by-13-inch cake pan.

2. Sift the cornstarch with the confectioner’s sugar in a bowl. Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.

3. Soften the gelatin with 1/2 cup of the water in a small bowl.

4. In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil. When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat. Add the gelatin mixture and stir to dissolve.

5. Beat the egg whites in a stand mixer until soft peaks form. Beat in the hot syrup on medium speed in a thin stream. Increase speed to high and beat whites until cooled, about 10 minutes. Beat in the orange blossom water.

6. With a spatula spread the mixture in the prepared pan and let set for 3 hours.

7. Sift some of the reserved cornstarch mixture over the top. Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).

8. Cut the marshmallow into big chunks. Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray. Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.

See more: Dessert, North American, Party Favourites, Kid-Friendly, Citrus