Toasted Coconut Vanilla Bean Marshmallows

Toasted Coconut Vanilla Bean Marshmallows Recipe

Toasted Coconut Vanilla Bean Marshmallows Recipe

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Prep Time:10 mins

Cook Time:9 mins

Yield: 24 marshmallows

Delicious homemade pillow soft vanilla bean speckled marshmallows with a generous coating of toasted coconut.

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Meanwhile, put ¾ cup cold water into a bowl of an electric mixer; sprinkle with gelatine. Let soften for 5 minutes.
  4. 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.
  5. 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.
  6. 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.

Notes:

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’! ;)

Recipe Source:

Adapted from Martha Stewart.

Comments

  1. says

    Hurray! – you made them!
    Now you can have fun playing with the ingredients :)
    I’ve made some with a couple of tablespoons of fresh fruit purée added at the end, which
    were lovely but took a bit longer to set, and obviously don’t last as long. Not that they last long in our house anyway.I love them dipped in chocolate and coconut, but I must admit there’s something about the simple vanilla ones…so good on hot chocolate, and AMAZING in rocky road!
    Becca X

  2. says

    Oh man, girl. I’m swooning! Coconut is my jam and I’m game for anything it’s sprinkled on, espesh if that ‘anything’ is homemade marshmallows as puffy and fluffy and gorgeous as these are! I don’t know why I’ve never made my own mallows before, but that’s about to change now.
    Hayley @ The Domestic Rebel’s latest post: Pumpkin Cheesecake BarsMy Profile

  3. says

    I love that you’ve used golden syrup with these. I’ve seen so many recipes for homemade marshmallows that use corn syrup and could never be bothered to try them because it always seemed like too much effort. I’m glad you’ve done the hard work for me! Lol.
    And I’m loving that you still use those napkins in your food shots. :)
    I’ve been meaning to email you for a catch up lately. Will send you a lengthy essay soon.
    Lots of Love,
    Han. x

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