What's not to love about coconut-covered marshmallows? Easy to make and decorate, these little monsters will disappear by the mouthful. For an extra treat, cut the marshmallow trimmings into bitesize pieces and toss with icing sugar.
- Portion size 24 servings
- Credits : Canadian Living Magazine: October 2013
- paste food colouring
- 1 cup granulated sugar
- 2 tablespoons white corn syrup
- 2 pkg unflavoured gelatin
- 2 egg whites
- pinch salt
- 1/2 teaspoon vanilla
- 2/3 cups medium shredded unsweetened coconut
- 48 candies (such as Mike and Ike, or Twizzler Goodies)
- 1 tablespoon white chocolate coating wafers (such as Merckens),melted
- 48 candy eyeballs (such as Wilton)
Grease 13- x 9-inch (3.5 L) cake pan; line with parchment paper. Lightly grease paper; set aside.
In saucepan, bring sugar, 1/4 cup water and corn syrup to boil over medium high heat, stirring until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 260°F (125°C) or hard-ball stage (when 1 tsp syrup dropped into cold water forms hard ball), about 12 minutes. Remove from heat.
Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 5 minutes. Heat over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot syrup. (Mixture will bubble up.)
In stand mixer, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in gelatin mixture, beating on high until increased in volume and cool, about 12 minutes. Beat in vanilla and enough food colouring to tint as desired. Immediately scrape into prepared pan.
Using greased palette knife or spatula, smooth top. Let stand, uncovered, at room temperature until firm, 3 hours.
Transfer to cutting board; using greased 2-inch (5 cm) round cookie cutter and cleaning and greasing cutter between cuts, cut into 24 rounds. In small resealable plastic bag, combine coconut and small amount of paste food colouring. Seal bag; shake and knead to combine, adding more colouring if desired.
Gently press all sides of each round into coconut to coat; shake off excess. Insert ends of 2 oblong candies into top of round, pressing and twisting to secure. Dab chocolate on back of each candy eyeball; adhere to top of each oblong candy. Let stand on waxed paper–lined baking sheet until dry, about 20 minutes.
Make ahead: Store in airtight container for up to 3 days.
Tip from The Test Kitchen: It's easiest to use a stand mixer to make Little Furry Monsters, but if you have only a hand mixer, anchor the bowl with a damp tea towel. It will also take a little longer to whip up.
Nutritional facts per piece: about
- Sodium 7 mg
- Sugars 8 g
- Protein 1 g
- Calories 54.0
- Total fat 2 g
- Potassium 18 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 1.0