Hello New Year and Orange Marshmallow recipe

Good-bye 2011 and hello 2012!

For me New Year always means a new beginning. A blank page in my life that waits to be filled with hopes and dreams. Yes, these dreams might slightly change later in a year, but for me it’s important to have them.

Usually at the beginning of the year I sit down and write all my goals and wishes so after I can look over and cross out the ones are fulfilled. Or think how to accomplish ones that has not been yet    realized.                                                                                 

That list helps me to stay motivated and work harder towards my goals.

This year one of my main goals is to keep us healthy and happy. Although we do eat healthily, I still feel we could do better. And I am going to work as hard as I can to do that. 

But to make our life sweeter I am still going to make some treats for us. I do believe that there is no harm to have a treat now and again. Or that’s just my excuse...

Anyhow, I decided to start this year on The Coffee Break on the sweet note and share this orange marshmallow recipe I found couple of month ago. Very easy to make and are perfect with a hot chocolate cuppa to keep you warm in the dark and cold winter evenings. Enjoy!

Orange Marshmallows

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Prep time: approx. 1h 30 min + overnight for marshmallows to set                                                                                        

(Original recipe from here) 

Ingredients:

12 g non-flavoured gelatin

45g orange flavoured jello

200 ml water

200 g sugar

1 tsp vanilla essence

Confectioner sugar to dust

Method:

Line a glass tray (22cmx22cm) with a parchment paper.

Sprinkle non-flavoured gelatin over 50 ml of cold water; leave it to stand for 15 minutes. Then gently simmer the gelatin over low heat until completely dissolves.

In a bowl combine sugar and orange flavoured jello. Pour over 150 ml of hot water and stir until well combined and sugar completely dissolved.

Combine both gelatin mixes together, stir well. Leave to cool until room temperature then with a hand mixer whisk until soft peaks. Transfer to the lined tray, smooth the top and leave to stand overnight, uncovered, at the room temperature.

Cover your working surface with confectioners’ sugar; invert the marshmallows over your working surface. Peel off the parchment paper and cut into squares.