Toasted Coconut Marshmallows

Yesterday I made coconut toasted marshmallows for The Edible Complex Giveaway winner, Aaron Wilkinson! In the process, I burnt my finger…with 240F sugar. As someone so eloquently put it, this is culinary napalm. Oh, it SO is. I’m ok today and it was well worth it, because these marshmallow turned out oh-so-yummy! (Sorry, Aaron… I couldn’t resist and stole a piece! Oops. I don’t regret it!)

Coconut Roasted Marshmallows

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Materials:

* Tray: 9×13 inch non-metal

* Candy thermometer

Ingredients:

* 3 packages – unflavored gelatin

* 1 1/2 cups – granulated white sugar

* 1 cup – light Karo corn syrup

* 1/4 teaspoon – kosher salt

* 1 tablespoon – vanilla extract

* 1/2 cup – cold water

* 1/2 – water, room temperature

* Confectioners’ sugar, for dusting

* 7 ounces – sweetened shredded coconut

Preparation:

1. Fill tray with shredded coconut and toast on 350F until the coconut toasts. Stir coconut every so often. This will take about 20 minutes.

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2. 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.

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3. In a small saucepan, combine the sugar, corn syrup, salt, and 1/2 cup water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240F on a candy thermometer. Remove from the heat.

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4. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.

5. Add the vanilla extract. 

6. Put mixer on high speed and whip until the mixture is very thick, about 15 minutes. 

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7. Remove about half of the toasted marshmallow from the tray and set aside.

8.  Pour in the marshmallow batter and smooth the top of the mixture with damp hands (so it doesn’t stick to your hands).

9. Sprinkle on the remaining toasted coconut.

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10. Allow to dry uncovered at room temperature overnight, about 8 hours.

11. Remove the marshmallows from the pan and cut into squares.

12. Roll the sides of each piece in confectioners’ sugar. Store uncovered at room temperature.

This recipe yields SO many marshmallows. I actually decided to share the wealth and send some to my best friend, Kelly, and will also be taking some to a fundraiser I’ll be attending on Sunday. 

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And once again, CONGRATULATIONS, AARON!!!!

Enjoy!

Anasignature

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