Sunday, May 9, 2010
Toasted Coconut Marshmallows
Have you ever wanted to make your own marshmallows. Now is your chance. This recipe is so tasty. The toasted coconut can be substituted for any of your other favorite garnishes including a chocolate ganache or your favorite candy. Also GREAT for fondue! Another option: changing the flavor of the marshmallow through a different extract! Maple, strawberry, almond, etc...
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup lIght Corn Syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners' sugar for dusting
1. Combine the gelatine 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.
2. 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.
3. Raise the heat to high and cook until the syrup reaches 240 degrees on the candy thermometer and remove from the heat.
4. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin.
5. Put the mixer on high speed and whipe until the mixture is very thick, about 15 minutes.
6. Add the vanilla and mix thoroughly.
7. Generously dust a 8 X 12-inch non-metal baking dish with confectioners' sugar.
8. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar.
9. Allow to stand uncovered overnight until it dries out.
How to properly toast coconut
1. Preheat your oven to about 350 degrees.
2. Spread a bag of coconut out on a baking sheet. Place in the oven.
3. Mix every couple of minutes and return to the oven until the majority of the coconut is golden brown.
Despite what many people think, you should NOT toast coconut quickly in a hot oven! Slow and steady wins the race with this one :)!