Toasted Coconut Marshmallows

 

Wow, time goes by fast! I am finally being able to catch up with my dear friends.

 Ever since I found out how much my honey loves marshmallows, I make them for him :) So 16 years and counting I have been making them and experimenting with different flavors.  One of those favorites is Toasted Coconut Marshmallows. The standard recipe for Marshmallows is below and if you scroll down further you will see variations such as Toasted Coconut Marshmallows and Chocolate Marshmallows :)

Enjoy!

Homemade Marshmallows

4 envelopes unflavored gelatin
1 1/2 cups water
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract (I now use 1 teaspoon vanilla extract and 1 teaspoon butter extract for a Buttercream flavor)
1 1/2 cups powdered sugar, plus additional for rolling

Spray a 10x13-inch Pyrex baking dish with non-stick cooking spray. In the bowl of a standing electric mixer, soften the gelatin with 3/4 cup of the water.

Place the sugar, corn syrup, the remaining 3/4-cup water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234-240 degrees on a candy thermometer (or until it reaches soft-ball stage).With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until the mixture is very stiff, about 15 minutes. Beat in the vanilla.

Pour the mixture prepared dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10-12 hours. Using a fine sieve, sprinkle the powdered sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a pizza cutter dipped in powdered sugar cut marshmallows into squares. Be sure to dip the cut edges of the marshmallows into the powdered sugar to prevent sticking. Yield: About 40 marshmallows

** Don't skimp and use cheaper corn syrup. I have tried and the marshmallows don't set right. Use Karo.

**Don’t forget to adjust for altitude: For every 1000 feet above sea level subtract 2 degrees from temperature.


Toasted Coconut Marshmallows:

Use the same recipe but instead of using powdered sugar substitute Toasted Coconut.

The recipe is basically for the Homemade Marshmallows but here is what I did:

-I took one bag of flaked Coconut per batch of marshmallows and toasted it. I let it cool before using.
-Then I used butter to grease the pyrex pan. I placed about a third of the coconut along the bottom of the pan.
-After mixing up the "batter" for the marshmallows I poured it into the pan and spread it out.
-Then I sprinkled another third of the coconut on top covering it. I patted it down lightly so it would stick.
-After I removed the marshmallows from the pan, I used a pizza cutter dipped in powdered sugar to cut with.
-I rolled the cut sides of the marshmallow in the remaining toasted coconut.


Chocolate Marshmallows:

It is basically the same recipe but add the following ingredients:

1/3 cup sifted baking cocoa
1 cup powdered sugar sifted with 1/3 cup baking cocoa (to roll marshmallows in) *I also used a whisk to make sure that both were evenly distributed

Follow the same instructions but add the 1/3 cup sifted baking cocoa once the syrup is incorporated. (after mixing ingredients and cooking to soft-ball stage).

Pour the mixture prepared dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10-12 hours. Sprinkle the powdered sugar and cocoa mixture onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, cut into squares with a lightly oiled knife. Be sure to dip the cut edges of the marshmallows into the powdered sugar cocoa mixture to prevent sticking.

I am sharing this recipe at:

Imparting Grace 

Please visit Richella for some wonderful encouragement and ideas :)