Toasted Coconut Vanilla Bean Marshmallows
Ever since my 2nd Foodie Penpals package arrived with a mahoosive amount of homemade goodies, I’ve been desperate to try making my own marshmallows. This is the first time ever making marshmallows so I wasn’t quite sure what to expect and decided to adapt a basic marshmallow recipe from Martha Stewart.
I had some desiccated coconut remaining from making my English Coconut Macaroons so had already decided I was going to put it to good use to create vanilla bean marshmallows with a generous coating of toasted coconut on top of the marshmallow whilst it was sticky and tacky and hadn’t set yet. I was excited, like, too excited!
The recipe called for corn syrup. Corn syrup isn’t readily available in the UK and therefore imported = costs a lot. I had intended on getting my hands on some before creating these marshmallows but the only shop that sells it in my city, is smack bang in the city centre and since my disability badge had expired, I decided to use the English substitute of golden syrup.
I have to admit there were a few moments when I thought it wasn’t going to come together. Golden syrup is, well, gold. A deep rich golden colour that stayed this way throughout cooking the syrup and mixing with the gelatin mixture. I really thought I’d end up with gold mallows but thankfully everything came together during the whisking process at the end. *wipes sweat from brow*
If you haven’t made homemade marshmallows before, you’re missing out. I can’t believe just how much nicer homemade mallows are compared to shop bought mallows. I can’t exactly pinpoint why, they’re just fresher, and don’t seem to stale quickly. And of course, the bonus advantage of knowing exactly what’s in your marshmallows too.
Toasted Coconut Vanilla Bean Marshmallows Recipe
Prep Time: 10 mins
Cook Time: 9 mins
Yield: 24 marshmallows
- 4 sachets (3 tbsp + 1½ tsp) gelatin
- 3 cups granulated sugar
- 1¼ cups golden syrup or light corn syrup
- ½ cup desiccated coconut
- ¼ tsp salt
- 2 tsp vanilla bean paste
- 1½ cups confectioners’/icing/powdered sugar
- Brush a 9×13 inch glass baking dish with oil. Line with parchment paper allowing a 2 inch overhang on the long sides. Brush parchment with oil, set aside.
- Put granulated sugar, golden/corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to the boil over a high heat, stirring to dissolve sugar. Cook without stirring until mixture reaches 228℉/110℃ on a candy thermometer, approx. 9 minutes.
- Meanwhile, put ¾ cup cold water into a bowl of an electric mixer; sprinkle with gelatine. Let soften for 5 minutes.
- Attach bowl with gelatine to mixer fitted with whisk attachment. With mixer on low speed, beat hot syrup into the gelatine mixture. Gradually raise the speed to high; beat until mixture is stiff, about 12 minutes.
- Meanwhile, dry toast the coconut in a frying pan until slightly browned, set aside to cool. Beat in vanilla bean paste into the stiff mallow mixture. Pour into the prepared dish, and smooth with an offset spatula. Sprinkle the top with the toasted coconut completely covering the sticky mallow surface then set aside, uncovered, until firm, approx. 3 hours.
- Sift 1 cup confectioners’/icing/powdered sugar onto a work surface. Unmold marshmallow onto confectioners’/icing/powdered sugar; remove parchment. Lightly brush a sharp knife with oil, then cut the marshmallows into 2 inch squares. Sift remaining ½ cup confectioners’/icing/powdered sugar into a small bowl, and roll each marshmallow in the sugar to coat.
I prefer not to use the confectioners’/icing/powdered sugar to coat my marshmallows. They are perfectly sweet without adding further sweetness. Due to this, I used a flour sifter and filled it with ½ icing (confectioners’) sugar and ½ corn flour/starch. I also found this so much easier to coat the mallows using the flour sifter than the bowl method. Just sayin’!
Adapted from Martha Stewart.
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