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Sunday, May 29, 2011

Joyeux Kitchen: Toasted Coconut Marshmallows

We love Memorial Day weekend!  It's a bonus day to have Daddy home and a great excuse to get together with family and barbecue.  These homemade marshmallows are a perfect, albeit unconventional, take on tomorrow's dessert, or you could use them as little going-away treats for visiting friends and family.  If you've never made marshmallow from scratch, you're missing out!  It's easy!   

You'll need:
  • 7 oz toasted coconut
  • 3 packages unflavored (Knox) gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp kosher salt
  • 1 tbsp pure vanilla extract
  • powdered sugar for rolling/dusting
Start your mallows by combining the gelatin and 1/2 cup cold water in the bowl of your electric mixer fitted with the whisk attachment, and allow this to sit while you make the syrup. 

For the syrup, combine the sugar, corn syrup, salt, and 1/2 cup water in a small sauce pan 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 heat. 

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  Put the mixer on high and whip until the mixture is very thick, about 15 minutes.  Add the vanilla and mix thoroughly on medium for another minute, scraping the bowl as necessary.

Sprinkle half the toasted coconut (How To Toast Coconut Tutorial) in the bottom of a 9 by 13 glass dish,  Pour in the marshmallow batter and smooth the top of the mixture with damp hands.  Sprinkle on the remaining toasted coconut.  Allow to dry overnight, uncovered at room temperature.

Remove the marshmallows from the pan and cut into squares.  Roll the cut sides of each piece carefully in powdered sugar.  Store uncovered at room temperature.  (I'll post a picture of this step in the morning!) 

I can't wait to try them toasted over the firepit!  YUM!

Original recipe from Ina Garten.

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