Blood Orange and Coconut Marshmallows

Preparation

1. Blood orange layer

   Step 1

   Line a 13x9½” rimmed baking sheet (or use a 13x9” baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place ¼ cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.

   Step 2

   Stir granulated sugar, blood orange juice, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.

   Step 3

   Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes. Mix in red food coloring, adding more to reach desired color.

   Step 4

   Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.

2. coconut layer and assembly

   Step 5

   Place ¼ cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.

   Step 6

   Stir granulated sugar, coconut milk, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.

   Step 7

   Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.

   Step 8

   Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)

   Step 9

   Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into ¾”-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2” pieces and roll in any remaining powdered sugar.

   Step 10

   DO AHEAD: Store marshmallows tightly wrapped at room temperature up to 2 weeks.