Experienced candy makers will enjoy the challenge of making their own marshmallows, which are surprisingly straightforward and fun to make. Make sure to use a candy thermometer for best results. The marshmallows make a fabulous gift to add to hot chocolate or to make Gourmet S'mores. (see below)
- Portion size 40 servings
- Credits : Canadian Living Magazine: December 2008
- 1 cup sweetened flaked coconut
- 1 cup icing sugar for dusting
- 2 cups granulated sugar
- 2 tablespoons white corn syrup
- 4 pkg (7 g each) unflavoured gelatin
- 2 egg whites
- 1/4 teaspoon coconut extract
MethodSpread 3/4 cup (175 mL) of the coconut on baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until fragrant and golden, 3 to 5 minutes. Set aside.
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Lightly grease paper; dust with some of the icing sugar. Set aside.
In saucepan, bring granulated sugar, 3/4 cup (175 mL) water and corn syrup to boil over medium-high heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 260°F (125°C), or hard-ball stage when 1 tsp (5 mL) syrup dropped into cold water forms hard ball, about 12 minutes. Remove from heat.
Meanwhile, in small saucepan, sprinkle gelatin over 3/4 cup (175 mL) cold water; let stand for 5 minutes. Heat over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup. (Mixture will bubble up.)
Meanwhile, in stand mixer, beat egg whites until stiff peaks form. With machine running, gradually pour in gelatin mixture; beat on high until increased in volume and cool, about 12 minutes. Beat in coconut extract and remaining untoasted coconut.
Immediately scrape into prepared pan. Using greased palette knife or spatula, smooth top. Sprinkle with toasted coconut, pressing slightly. Let stand, uncovered, at room temperature until firm and set, about 4 hours.
Remove from pan and peel off paper. Transfer to icing sugar–dusted cutting board. Using greased knife and cleaning and greasing knife between cuts, cut into 40 squares, trimming edges.
Gently press sides and bottom of each square into icing sugar to coat; dust off excess. Let stand on waxed paper–lined baking sheet to dry, about 1 hour. (Make ahead: Store between waxed paper in airtight container at room temperature for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 10 mg
- Protein 1 g
- Calories 59.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g