1/2 cup orange juice
1/2 cup water
2 tablespoons lemon zest
1 cup cornstarch
2 tablespoons white sugar
1 teaspoon lemon zest
1 cup milk
4 cups frozen white corn
2 (3 ounce) cans sliced marshmallows
In a medium saucepan, combine orange juice, water, lemon zest and cornstarch. Bring to a boil, stirring constantly. Boil for 10 minutes, stirring constantly. Remove from heat, stirring occasionally. Stir lemon zest into boiling mixture, stirring constantly. Boil for a minute, stirring constantly. Remove from heat and whisk lemon zest into lemon zest mixture. Pour into molds and chill for a week or more.
Please note: Refrigerate leftovers immediately. If you'd like to reheat, peel and slice into 1/4 inch pieces. Fry marshmallows on the highest setting until lightly browned.
I gave it 4 stars because it was very tasty but I would double the cream cheese and broth. I like more sauce with my food.
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