This Week’s Featured Make Me, Bake Me: Toasted Coconut Marshmallows
What’s not to love about fluffy, airy marshmallows? Add “homemade” to the equation and you have dreamy, pillowy confections that are beyond delicious! If you’ve never made your own marshmallows, stop what you’re doing and make this recipe. Right. Now. I promise you this, bakers, you will never, ever buy store-bought marshmallows again. Eat them alone…make s’mores…throw one in a piping mug of hot cocoa…any consumption scenario equals pure marshmallow bliss. And if you’re feeling ultra creative, swap out the vanilla extract for other flavors like almond or orange. Happy consuming, dessert enthusiasts…
Ingredients
7 ounces sweetened shredded coconut, toasted (optional)
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners’ sugar
Directions
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.
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.
Homemade Marshmallows
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
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.
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 240 degrees F on a candy thermometer. Remove from the heat.
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.
Makes 20-40 marshmallows. Store them in an airtight container at room temperature for up to two weeks.
Source: Ina Garten
