Delightful recipe. I have always wanted to make homemade marshmallows, and this recipe was great. A lot of work, but worth it. Make sure you add the sugar to the egg whites extremely slowly...I added it too fast, and never had stiff peaks form with my egg whites. I had to start that step all over again and waste the ingredients.
Toasted Coconut Marshmallows
These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.
More From Cooking Light
- Calories: 107
- Calories from fat: 12%
- Fat: 1.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 0.9g
- Carbohydrate: 23.4g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 43mg
- Calcium: 2mg
- Cooking spray
- 2 cups flaked sweetened coconut, toasted
- 2 1/2 envelopes unflavored gelatin (2 tablespoons plus 1 1/4 teaspoons)
- 3/4 cup cold water, divided
- 2 cups granulated sugar, divided
- 2/3 cup light-colored corn syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 2/3 cup powdered sugar
- 3 tablespoons cornstarch
- Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.
- Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
- Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
- While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
- Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.
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