Tuesday, August 30, 2011

Homemade Toasted Coconut Marshmallows, Made Easy

Growing up everyone surely remembers sipping on some hot chocolate loaded with mini marshmallows, snacking on a Rice Crispy treat or enjoying a classic S'more. Marshmallows to kids are like little bits of puffed up joy, designed specifically for them to get hyped up on and have hours of fun.
But as we grow older and common sense kicks in, it is funny to find that as adults, not everyone is as big of a fan of those gooey Marshmallows as they used to be.
Partly because now we see them as the flavorless bags of fluff they are and well they also really aren't all that healthy.
So for the most part, Marshmallows have become an afterthought to what we could be enjoying for dessert. Well the great thing about us is that we never leave anything alone for long. After having some friends over and finding out their kids had never eaten S'mores, I decided it was time to whip up some classic Homemade Marshmallows.
Dipping into our recipe stash and coming up with this adaptation of something we learned from a close friend in Culinary School we think these will be a surefire hit for anyone you pass them off too and of course as with everything else we show you how to make, no one will believe you made them at home.
With a few simple ingredients and a bit of afore thought as to what kind of flavors your hoping to achieve, Homemade Marshmallows can be knocked it easily and quickly and just in time for todays National Food Holiday, Toasted Marshmallow Day.

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 TBS pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and let it sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and ½ 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.

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 (I usually place them in the microwave so nothing may land on them.)
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 (again this can also be done in a microwave.)

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