Blood Orange Coconut Marshmallows

Instructions

Make Blood Orange Layer:

1. Line a 13 x 9.5” rimmed baking sheet with a silicone mat or parchment. Grease with a light coating of nonstick spray. In a large bowl or the bowl of your stand mixer, add ¼ cup water. Sprinkle the gelatin over the water and let sit for 10 minutes. In a medium saucepan, combine the sugar, blood orange juice and 2 tablespoons corn syrup. Bring mixture to boil over medium-high heat and continue cooking until temperature reaches 230 degrees. (Use a candy thermometer).
2. Meanwhile, add the remaining 3 tablespoons corn syrup to the gelatin. When sugar-blood orange mixture reaches 230 degrees, turn the mixer to high speed and start mixing the gelatin mixture using the whisk attachment. Slowly pour the sugar mixture into the gelatin mixture, drizzling down the side of the bowl. Continue beating until soft collapsing peaks form and the bowl is cool to the touch, about 5-7 minutes. Mix in red food coloring until your desired color.
3. Working quickly at this point, scrape the blood orange mixture into the prepared pan. Smooth into an even layer with a lightly greased offset spatula. Let cool completely, at least 30 minutes.

Make Coconut Layer:

1. In a large bowl or the bowl of your stand mixer, add ¼ cup water. Sprinkle the gelatin over the water and let sit for 10 minutes. In a medium saucepan, combine the sugar, coconut milk and 2 tablespoons corn syrup. Bring mixture to boil over medium-high heat and continue cooking until temperature reaches 230 degrees. (Use a candy thermometer).
2. Meanwhile, add the remaining 3 tablespoons corn syrup to the gelatin. When sugar-coconut mixture reaches 230 degrees, turn the mixer to high speed and start mixing the gelatin mixture. Slowly pour the sugar mixture into the gelatin mixture, drizzling down the side of the bowl. Continue beating until soft collapsing peaks form and the bowl is cool to the touch, about 5-7 minutes.
3. Working quickly at this point, scrape the coconut over blood orange layer. Smooth into an even layer with a lightly greased offset spatula. Let sit uncovered at room temperature for at last 12 hours before cutting.
4. When ready to cut, dust a cutting board with powdered sugar and turn the marshmallow onto the cutting board. Using a sharp knife lightly coated with nonstick spray, cut the marshmallows into ¾’ strips and roll into powdered sugar. Cut into into 2’ pieces if desired. Or use a lightly greased heart-shaped cookie cutter to cut out hearts. Store marshmallows tightly wrapped at room temperature.