Homemade Coconut Marshmallows

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It’s cold, people. Today, I briefly thought to myself that being this cold might be the closest to death I’ll ever be without actually being dead. Naturally, the only real cure for this is to drink copious amounts of hot chocolate, and what better to go with hot chocolate than your very own homemade giant marshmallows? Nothing. That’s what.

Before you make these, mentally prepare yourself for how sticky your situation is about to get. Trust me when I say: it will get better. Arm yourself with icing sugar until you’ve tamed the beast that is this marshmallow recipe and you’ll be fine.

In the end, I rolled some in toasted coconut to eat on their own and melt on ice cream and then dipped the rest in milk chocolate to use in my hot chocolate. The beauty about this recipe is that you can flavor them in any way you’d like. Either use another kind of extract, add zest to your sugar or use concentrated fruit mixtures/caramel in your corn syrup. The flavor mileage you can get out of this recipe is endless.

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MARSHMALLOWS: (original recipe from Ina Garten)

vegetable oil for greasing the pan

7.5 oz unflavored powdered gelatin

1 1/2 c. white sugar

1 c. light corn syrup

1/4 t. salt

1/2 t. coconut extract

icing sugar for dusting

toasted coconut for topping (toast on medium-high heat over stove until you reach desired color and flavor)

  1. In a stand mixer with the whisk attachment, add the gelatin and 1/2 c. water and let sit while you do step 2.
  2. In a small saucepan combine the syrup and sugar on medium heat until sugar dissolves. Place a candy thermometer in the pan and move to high heat. Cook the mixture until the thermometer reads 240° F / 115° C. Remove from heat.
  3. Starting on low power, slowly pour the sugar mixture down the side of the mixing bowl until it’s gone. Then, move to the highest power setting and whisk for about 12 minutes or until the mixture becomes light, fluffy and firm. It shouldn’t fall from the whisk when you lift it up.
  4. Add the extract and whisk just until combined.
  5. While you’re mixing, pour a small amount of vegetable oil in a 9 x 9 in. pan and coat every surface. Dust with icing sugar until pan is fully lined.
  6. Pour the marshmallow mixture into the pan and try your hardest to spread it out evenly to the edges. Dust the top with icing sugar or toasted coconut and let sit 2-4 hours to dry out.
  7. Once dry, pull it out of the pan onto a wooden cutting board dusted with icing sugar. Cut the block into squares with a large knife. You want as few cuts as possible because it will stick to the knife with every cut. Once cut, roll the new edges in more icing sugar or toasted coconut. The squares shouldn’t stick to you or each other if coated properly.
  8. Store in airtight container.
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