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Homemade toasted coconut marshmallows

Homemade toasted coconut marshmallows
Cooking Method
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 40 mins Rest Time: 8 hrs Total Time: 8 hrs 40 mins
Servings 16
Best Season Suitable throughout the year
Description

Ingredients
  • 20 g gelatin (unflavored, I use normal powdered gelatine, 1 pack.)
  • 240 ml water (divided, 120 and 120)
  • 300 g sugar (white, granulated)
  • 330 g golden syrup (or light corn syrup or maple syrup)
  • 1 tsp vanilla (extract)
  • 1/4 tsp salt (table)
  • 1 tbps coconut extract (good quality)
  • 50 g coconut (desiccated, unsweetened)
Instructions
  1. Prepare a container with removable bottom, you are going to pour marshmallows into. Lightly Brush the inside with flavourless oil. Another option is to place a piece of cling film inside a container that does not have removable bottom to prevent marshmallows from sticking. Lightly brush cling film with oil.

  2. Toast coconut on a dry pan and let it cool down. Coconut burns easily so keep stirring it until you achieve light golden colour.

  3. Sprinkle a thin layer of toasted coconut on the bottom of the prepared tin. Coconut will stick to marshmallows as they set and will prevent sticking. 

  4. Place 120ml of water, coconut extract and gelatine in a big bowl and mix well for a minute and leave it for 10 minutes. Gelatine needs to bloom (hydrate).

  5. In a deep pot add 120 ml water, golden syrup and sugar, mix well for a minute and from now on do not stir the mix! BE CAREFUL as sugar syrup will be very hot!!!

  6. Heat up the pot and cook the sugar mixture on a medium flame for about 15 minutes. Sugar mixture needs to get to 116C (240F) -  118C (244F). Use a kitchen (sugar) thermometer in this step. Please notice that the mixture will foam a lot this is why using a deep pot is important.

  7. When sugar syrup reached the required temperature pour it slowly in the bowl with gelatin. Pour it slowly on the side of the bowl and start whisking on a slow speed. After adding all the syrup increase the speed on the highest speed. DO NOT stand next to the mixer as the mixture can splatter and it can burn your skin.

  8. At the beginning the mixture will look like a soupy mess but after 5 minutes it will become lighter and start fluffing up. Keep whisking for about 10 -12 minutes.

  9. The mixture is ready when it is very thick and fluffy. Now you can add vanilla and salt and whisk for another minute.

  10. Now pour the mixture into the prepared oiled container and let it set for at least 8 hours. Ideally overnight.

  11. When marshmallows are ready, take a long knife brushed in flavourless oil and cut marshmallows as you wish.

  12. Place the remaining coconut on a shallow plate and press each side of marshmallow in toasted coconut.

Keywords: marshmallows, gluten-free, Christmas, Easter, New year's Eve, eggless