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.
MARSHMALLOWS ROLLED IN TOASTED COCONUT
Mom Florence loves these. Can be coconut or rice krispies or crushed corn flakes. I am not sure how many this makes. Keep dipping marshmallows and rolling them in toasted coconut or Rice Krispies.
Provided by Dienia B.
Categories Candy
Time 20m
Yield 20 marshmallows
Number Of Ingredients 5
Steps:
- Toast coconut in oven for 5 minutes at 350 degrees Fahrenheit; watch carefully to prevent burning.
- Melt the caramels in a double boiler with the condensed milk and butter.
- Stir to combine into a creamy sauce; stir a lot.
- Dip marshmallows in sauce quickly; do not leave a lot of sauce.
- Be careful; sugar burns.
- Roll in toasted coconut or Rice Krispies.
- Let set on waxed paper.
Nutrition Facts : Calories 147.4, Fat 6.8, SaturatedFat 4.7, Cholesterol 9.7, Sodium 70.6, Carbohydrate 21.4, Fiber 0.7, Sugar 17.4, Protein 1.7
TOASTED COCONUT MARSHMALLOW SQUARES
We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.
Provided by Bev I Am
Categories Candy
Time 3h15m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F with the rack in the center of oven.
- Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
- Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
- Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
- Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
- 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 thermometer registers 240 degrees F (soft ball stage).
- Remove from heat and allow to 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 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" wide strips, then cut each strip into 3/4" squares.
- Put remaining toasted coconut in a small bowl and dredge marshmallow 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
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.
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- Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
- Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
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