Vanilla and Orange Marbled Marshmallows

Preparation

• Orange Syrup

  • In a small pot, sprinkle the gelatin over the orange juice and let bloom for 5 minutes.
  • Add the corn syrup. Warm the mixture over medium heat until the gelatin has completely dissolved, about 2 minutes. Add the food colouring, if desired. Remove from the heat and let cool slightly. The orange syrup should stay warm enough that it remains liquid and does not set.

• Marshmallow

  • Lightly oil an 8-inch (20 cm) square pan. Line with plastic wrap. Lightly oil the plastic wrap.
  • In a small pot, combine the water and vanilla seeds. Sprinkle with the gelatin and let bloom for 5 minutes.
  • Add the sugar. Warm the mixture over medium heat while stirring, until the sugar and gelatin have dissolved, about 5 minutes.
  • Pour into the bowl of a stand mixer. Add the corn syrup. Beat until soft peaks form, about 7 to 10 minutes.
  • Using a spatula, fold in ¼ cup (60 ml) of the orange syrup, leaving visible streaks of orange.
  • Pour one-third of the marshmallow mixture into the prepared baking dish. Drizzle in one-third of the remaining orange syrup. Repeat twice more, quickly adding the remaining marshmallow mixture alternating with the remaining orange syrup. Refrigerate for 2 hours.
  • Unmould the marshmallow onto a work surface.
  • With a lightly oiled knife, cut the marshmallows into 25 cubes about 1 1/2 inches (4 cm) each (reapply oil to the knife between each cut).