MEAT RECIPE
Homemade Tangerine Marshmallows
We whipped up these delicious tangerine marshmallows using Natalie’s tangerine juice for our Ballerina Farm Christmas feast. Soft, fluffy, and bursting with citrusy sweetness — they were the perfect festive treat! Perfect for toasting by the fire or enjoying as-is — they’re a fun, fresh take on a classic sweet.
Ingredients
4 cups sugar
1/2 cup agave syrup
1 cup Tangerine Natalie’s Juice
1 cup Tangerine Natalie’s Juice for the gelatine
42g gelatin
3 teaspoons pure vanilla extract with vanilla bean in it
3 teaspoons pumpkin spice
For dusting:
2 cups powered sugar
1 tablespoon cinnamon or pumpkin spice
Equipment:
KitchenAid, stovetop
- Serves 6 -
HOW TO MAKE IT
Place the sugar, agave syrup, and one cup Tangerine Natalie’s Juice in a pot. Stir until the sugar is moistened and mixed with the juice. Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat.
Cook the sugar syrup until it reaches the temp of 220F/105C (soft boiling state). In a mixing bowl for a kitchen aid, add the gelatine and the remaining Tangerine Natalie’s Juice. Mix and let it sit and bloom.
Once the sugar syrup has come to temperature, turn the kitchen aid onto a low speed. Slowly add the sugar syrup and let it mix in, then turn it on high gradually and let it whip until it doubles in volume.
Prepare your tin by spaying cooking oil in it, this will stop the marshmallow from sticking to the pan. Once your marshmallow is ready, pour into the pan and spread evenly across.
Then sprinkle with pumpkin spice and let it sit at room temp for 6 hours.
Slice up and toss into a pre-prepared bowl that has powdered sugar and cinnamon in it. Mix and let it coat the marshmallow, this will stop it from sticking together.
In partnership with Natalie’s Juice
