Toasted Coconut Marshmallows
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan
3
Pour in the marshmallow batter and smooth the top of the mixture with damp hands
4
Sprinkle on the remaining toasted coconut
5
Allow to dry uncovered at room temperature overnight
6
Remove the marshmallows from the pan and cut into squares
7
Roll the sides of each piece carefully in confectioners' sugar
8
Store uncovered at room temperature
9
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup
10
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves
11
Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer
12
Remove from the heat
13
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin
14
Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes
15
Add the vanilla and mix thoroughly