Homemade Coconut Marshmallows
I’ll bet you thought homemade marshmallows were hard to make? Wrong! All you need is a candy thermometer, an electric stand mixer and patience. If a mouthful of marshmallow makes your mouth water…then try your hand with this recipe and vary the flavors according to your own favorites. I happen to LOVE coconut.
- 3 packages unflavored gelatin
- 1 cup spring water
- 1 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- toasted coconut
Toast shredded coconut in a dry skillet over medium heat until lightly toasted, stirring continually to prevent burning. This should take ~10 minutes. Cool on paper towels.
In the large mixing bowl of a stand mixer, soften the gelatin in 1/2 cup of cold water. Let stand to hydrate while you make the sugar syrup.
In a medium saucepan, combine the remaining 1/2 cup water with the sugar, salt and corn syrup over medium heat. Cover and cook 3 minutes. Uncover and insert candy thermometer, continuing to boil until temperature reaches 240 degrees F, approximately 8 to 10 minutes, depending on the humidity. Immediately remove the syrup from the heat.
Using a wire whisk attachment set on low, begin beating the softened gelatin and slowly drizzle the hot sugar syrup down the side of the bowl, trying to avoid dripping it on the whisk to prevent droplets being sprayed outside the bowl. When all the syrup is whisked into the mixture, turn the mixer on high and continue whisking for another 12 to 15 minutes until the marshmallow cools to lukewarm, thickens into a foamy white cloud and has increased in volume by about 3 times. The last minute of beating, incorporate the vanilla. If you prefer softer marshmallows, beat the 12 minutes. If you prefer a marshmallow with a firmer mouth feel, beat for 15 minutes.
Meanwhile, prepare the pan or dish in which you want to allow the marshmallow to set. Lightly butter the dish. Coat the bottom generously with the cooled, toasted marshmallow. Pour the whipped marshmallow mixture into the dish and smooth out with an oiled spatula. Sprinkle the top surface generously with the remaining toasted marshmallow and press lightly to adher.
Allow to cool completely, then cover and set for at least 4 hours at room temperature before cutting. Use a sharp knife warmed in hot water and wiped dry. Dip in warm water and dry each time you cut for a cleaner cut. You can roll the cut sides of the marshmallow with confectionary sugar to prevent sticking. Store at room temperature, tightly sealed for several days.