Ingredients
Marshmallows
- 3 packages unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting
- 7 ounces sweetened shredded coconut, toasted
- Confectioners' sugar
Method
Marshmallows
- 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 240F 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, roughly 1 minute.
- Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter (see instructions below) 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.
Good to Know
* After the marshmallows have sat for 24-48 hours, you might want to put them in a sealed container layered with wax paper. Depending on the humidity level, they can either dry out, or become sticky it left out as the recipe instructs.
** If the marshmallow is extremely stickly to the touch, you may need to mix it more.
Here is an excellent link for toasting coconut here