Recipes : Toasted Coconut Marshmallows : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Toasted Coconut Marshmallows
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

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

Instructions
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.