Sweet, soft, fluffy pillows of deliciousness – these Orange Blossom Marshmallows with Pistachios (orange blossom pistachio marshmallows) are easy, and they make amazing edible gifts for the holidays! Use great-quality products like these Nielsen-Massey Vanillas and Pure Flavors to make perfect homemade marshmallows!
One of the things that I enjoy the most about the holidays is the gifts. Sure, that doesn’t sound too surprising, except what I actually enjoy is the gifts that I give to all of my loved ones, making those gifts myself and being creative with them.
As I grew up, I realized that this was one of the best ways to put my love for baking and cooking to splendid use. It was something I was really good at, and it brought me lots and lots of joy. My holiday cookie boxes typically contain a variation of chocolate chip cookies (regular chocolate chip cookies or double chocolate chip cookies, or even these s’mores cookies!), shortbread cookies, thumbprint cookies, linzer cookies, chocolate truffles, a type of brittle, and variations of marshmallows! 🙂 Sweet, soft, fluffy pillows of deliciousness that can be flavored in so many different ways, what’s not to love?
And since I’m gifting these to my friends and family, it’s really important to me that I use the best ingredients, especially when I make candies and sweets like this. Luckily, making perfect homemade marshmallows is a lot easier than you’d think, and it’s also easy to make sure they taste exceptionally good by choosing great-quality products.
Other than the sugar you use, you have to make sure that you use fresh, pure ingredients to get the best flavor in your homemade marshmallows. That’s why I love using Nielsen-Massey Vanillas and Pure Flavors. For these Orange Blossom Marshmallows with Pistachios, I used Nielsen-Massey Orange Blossom Water, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, and freshly roasted pistachios. It’s the difference between regular marshmallows, and delicious, light, fluffy, springy, gift-worthy, heavenly little treats. You can also check out this fun and impressive citrus, date, and almond m’hencha (almond snake) that I made with these products which has a similar flavor profile as well.
Since I bake a lot, I always keep a big bottle of Nielsen-Massey Vanilla in my kitchen. All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, and allergen-free. I really love their vanillas, and it’s with good reason too. Nielsen-Massey vanillas contain 13.35 ounces of vanilla beans per gallon of 35% alcohol liquid, making sure it’s a pure vanilla extraction in line with FDA classifications. They use a cold extraction process which preserves 300+ of the complex flavor compounds in vanilla, giving each of their vanillas (Madagascar, Tahitian, and Mexican Vanilla) a rich and complex flavor profile.
The Nielsen-Massey Orange Blossom Water is made with the blossoms of the bitter orange tree with the use of water distillation. I love orange blossom water and tend to be very picky about which brands I use. And I’m happy to say that Nielsen-Massey Orange Blossom Water is a product that I always keep coming back to. It pairs so beautifully with baked goods and confections because it’s a great match with vanilla, chocolate, almond and even citrus flavors. It also pairs well with pistachios (orange blossom water and pistachios are two ingredients used very frequently in Persian and Turkish cuisine).
You can find all the specifics on making regular vanilla marshmallows in this long, detailed recipe tutorial that I did on making perfect homemade marshmallows right here. It’s so easy to make perfect marshmallows with or without a sugar thermometer, once you get the inside scoop, and know the specifics. You can read the post and recipe here, on how to make basic homemade marshmallows, and use the tips I have shared to make sure that your syrup doesn’t crystallize. Homemade marshmallows make excellent gifts, especially during the holidays (these chocolate marshmallows and peppermint marshmallows are huge crowd favorites during the holidays!). Plus, these have been made without corn syrup too (though you can make it with corn syrup if you choose).
The orange blossom pistachio marshmallows in this recipe use the same base as the vanilla marshmallows in my recipe tutorial post, except I add orange blossom water and chopped roasted pistachios to this recipe. Once the orange blossom marshmallows with pistachios have set, they are cut and dusted with confectioner’s sugar OR they can also be drizzled with some white chocolate for an extra layer of yummy extravagance.
Either way, these orange blossom marshmallows (orange blossom pistachio marshmallows) will taste like the best damn marshmallows you’ve had in your life! 🙂 That floral, citrus flavor of orange blossom water, paired with the crunch and nuttiness of the pistachios take these marshmallows to a whole new level. Yes, they are perfect for gift-giving, but I wouldn’t blame you if you decided to keep them all for yourself! 🙂 They are THAT good. Besides, I made a whole new batch just for ourselves, ’cause you know, sharing is overrated sometimes! 😉
Make sure to make homemade treats extra special this holiday season!
Orange blossom marshmallows with pistachios
- 420 g white sugar 2⅛ cups
- 100 g corn syrup about ⅓ cup, optional
- ½ cup water for the sugar syrup
- ½ cup water for the gelatin
- 21 g powdered gelatin about 3 tbsp / 3 packets
- Pinch of salt
- 1 tsp vanilla extract I used nielsen massey
- 1 ½ tsp orange blossom water I used nielsen massey
- 200 g roasted unsalted pistachios finely chopped
- Place the sugar, ½ cup water, and corn syrup in a saucepan. Stir gently once or twice to moisten the sugar with the water/corn syrup.420 g white sugar, 100 g corn syrup, ½ cup water
- Bring the sugar-water mix to a boil over medium high heat, while swirling the pan a couple of times to help heat the sugar syrup evenly. Cover the saucepan with the lid and lower the heat to medium and let the syrup cook for 1 - 2 minutes. Do not remove the lid during this time.
- After 2 minutes, remove the lid and place the sugar thermometer in the syrup. Heat the syrup until it reaches 245°F / 118°C. Swirl the pan occasionally to redistribute the heat in the syrup. Also make sure to record the temperature in several spots to make sure the syrup is heating evenly.
- While the sugar syrup is heating, prepare the gelatin.
- Place the rest of the water (½ cup) in the mixer bowl. Sprinkle the gelatin over the water evenly and mix to combine. Let the gelatin bloom for at least 10 minutes (or until the sugar is cooked). Add a pinch of salt to the gelatin.½ cup water, 21 g powdered gelatin, Pinch of salt
- Keep the mixer bowl attached to your mixer, with the whisk attachment ready to go, for when the sugar syrup reaches the right temperature.
- When the sugar reaches the right temperature, remove from the heat and leave it to rest for about 1 minute.
- Just before adding the sugar to the gelatin mix, start the mixer on medium speed. Pour the sugar syrup along the wall of the bowl. This is to make sure the gelatin isn't over-heated. Add the sugar while the mixer is running, while gradually increasing the speed to dissolve the gelatin completely. Increase the speed to the highest speed and let the marshmallow whisk on high for about 4 - 5 minutes, until it's white, light and fluffy, and at least tripled in size.
- While the marshmallow is whisking, line a quarter pan (9 x 13 inch) with parchment paper OR rub the pan directly with a very thin layer of shortening or butter. Set aside until the marshmallow is ready. Brush all utensils with the butter as well (spatulas and spoons).
- When the marshmallow mix is ready, add the vanilla and orange blossom water and continue to whisk on high for a further minute to mix thoroughly.1 tsp vanilla extract, 1 ½ tsp orange blossom water
- Remove the marshmallow mix from the mixer, and scrape it into the prepared pan. Using an oiled offset spatula, spread the marshmallow evenly in the pan. Sprinkle the pistachios over the top and then using your hands, gently press them into the marshmallow surface so that they stick.200 g roasted unsalted pistachios
- Allow the marshmallow to set for at least 6 hours. When the marshmallow has set, release it from the pan, and place it on a surface dusted with confectioner's sugar. Using an oil brushed knife, cut the marshmallow into squares. Cut the marshmallows into 6 long strips along the short edge. Cut each strip into 8 pieces to get 48 marshmallows that are roughly 1.5 x 1.5 inches each in size.
- Dust the sides and bottom of the marshmallow squares with confectioner's sugar and place them in a dry, air-tight container until ready to serve.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”