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Toasted Coconut Marshmallows

Toasted Coconut Marshmallows
PREP TIME
20 min
COOK TIME
20 min
YIELDS
20 - 40 servings

Recipe courtesy of Barefoot Contessa Family Style,2002, All Rights Reserved

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Ingredients

Toasted Coconut Marshmallows

7
oz sweetened shredded coconut, toasted
1
recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar

Homemade Marshmallows

3
packages unflavored gelatin
1 ½
cups granulated sugar
1
cup light corn syrup
¼
tsp kosher salt
1
Tbsp pure vanilla extract
Confectioners' sugar, for dusting
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Directions

Step 1

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Step 2

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Step 3

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.

Step 4

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. Raise the heat to high and cook until the syrup reaches 240ºF on a candy thermometer. Remove from the heat.

Step 5

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

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