Marshmallows (Plain and Toasted Coconut)
 
Ingredients
  • 3 packages (2½ teas. /.25 ounces / 7 grams) unflavored, powdered gelatin
  • ½ cup / 4 ounces / 125 ml cold water
  • 1½ cups / 10.5 ounces / 300 grams granulated sugar
  • ½ cup / 4 ounces / 125 ml water
  • 1 cup / 8 ounces / 250 ml light corn syrup (can use glucose, golden syrup or honey)
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • ½ cup / 2 ounces / 60 grams (or more) confectioners' icing sugar
  • 2.5 cups / 7 ounces / 200 grams unsweetened or sweetened, shredded coconut
Instructions
  1. Begin by preparing the 8 inch x 12 inch pan.
  2. If making plain marshmallows: Lightly sift a thin layer of confectioners' sugar over the entire base.
  3. If making toasted coconut marshmallows: Place the coconut in a large skillet and toast over medium heat, stirring occasionally, until golden brown. Sprinkle a thin layer of coconut over the entire base of the pan.
  4. Combine gelatin and ½ cup cold water in the bowl of an electric mixer with a whisk attachment.
  5. Allow to sit while syrup is being prepared.
  6. Combine sugar, corn syrup, salt and ½ cup water in a medium saucepan, preferably non-stick.
  7. Cook over medium heat until sugar has dissolved.
  8. Raise heat to high and cook until syrup reaches 240° F.
  9. Remove from heat.
  10. With mixer on low speed, slowly pour the hot syrup into the dissolved gelatin.
  11. Once fully incorporated, turn the mixer to high and whip until the mixture is very thick, about 15 minutes.
  12. Add vanilla and mix thoroughly.
  13. Pour into the prepared pan.
  14. Smooth the top with damp hands.
  15. If making plain marshmallows: Sift a very light layer of confectioners' sugar over the top.
  16. If making coconut marshmallows: Sprinkle remaining toasted coconut over the top.
  17. Let sit 6 to 10 hours.
  18. Cut and roll sides in confectioner’s sugar (or toasted coconut.
  19. Store tightly covered at room temperature. Place parchment or waxed paper between layers.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/marshmallows/