TOASTED COCONUT MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h40m
Yield 20 to 40 marshmallows
Number Of Ingredients 9
Steps:
- 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.
- 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.
COCONUT MARSHMALLOWS
Categories Candy Mixer Egg Fourth of July Kid-Friendly Coconut Birthday Chill Candy Thermometer Gourmet Small Plates
Yield Makes about 96 coconut marshmallows
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- In a large baking pan spread sweetened flaked coconut evenly and toast in middle of oven, stirring halfway through toasting, until golden, about 12 minutes total. Cool coconut.
- Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and sprinkle bottom evenly with 1 1/2 cups toasted coconut. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
- In a 3-quart heavy saucepan cook sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and extract into sugar mixture until just combined.
- Pour mixture into baking pan and sprinkle 1 1/2 cups toasted coconut evenly over top, pressing lightly to adhere. Transfer remaining toasted coconut to a large bowl and reserve, covered, at room temperature. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
- Run a thin knife around edges of pan and invert pan onto a large cutting board Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.Toss marshmallows in batches in reserved coconut to evenly coat and press lightly to adhere. Coconut marshmallows keep in an airtight container at cool room temperature 1 week.
HOMEMADE MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h30m
Yield 20 to 40 marshmallows
Number Of Ingredients 6
Steps:
- 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 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.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.
TOASTED-COCONUT MARSHMALLOW SQUARES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Mixer Dessert Christmas Kid-Friendly New Year's Eve Coconut Winter Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
- Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
- Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
- Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
- With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
- Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
- Let stand, uncovered, at room temperature until firm, about 2 hours.
- Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
- Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
MARSHMALLOWS WITH COCONUT
Better than marshmallows from the store.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 8h35m
Yield 48
Number Of Ingredients 8
Steps:
- Spray an 8-inch square baking pan with cooking spray.
- Mix cold water and gelatin together in a bowl until gelatin is dissolved.
- Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
- Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
- Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 12.5 g, Fat 4.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 7.5 mg, Sugar 11.9 g
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