3.03.2010

Coconut Marshmallows!



My real-life friend, Marzipan, posted a recipe for Homemade Marshmallows last month and it was something I've always wanted to try. She flavored hers with mint, but I'm a sucker for coconut!

The Big Guy was somewhat puzzled:

B. G. - "What did you do today?"
J. J. - "I made homemade marshmallows!"
B. G. - "Why would you make something that you can buy for under $1.00?!?"
J. J. - "Because I CAN!"
B. G. - (shakes head and rolls eyes)

END SCENE

So, anyway, it's so fun to try to jazz up something that seems so ordinary. Don't you think? I think these would make a fantastic teacher's gift in a little cellophane bag attached to some cocoa mix with a ribbon!

Homemade Coconut Marshmallows
adapted from Epicurious

about 1 cup confectioners' sugar for coating
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin (such as Knox)
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract (optional)

I cut the recipe in half and it made a nice 9x9 inch pan, which was plenty for us. So adjust the directions if you'd like to make a smaller batch, like I did.


*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions.

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.



In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes.

If you set your timer then go check Twitter...your pan will look like this after 12 minutes (just sayin'):



So, I started over. Grrr!!! I do not own a candy thermometer, so I did the old "soft ball" test. I was able to reach this stage after about 6 minutes.



Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer.



In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. (had to do this by hand since I was using my mixer...oh, the pain!)




Beat whites and vanilla and coconut extract into sugar mixture until just combined. Pour mixture into baking pan



and sift 1/4 cup confectioners― sugar evenly over top.



Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. Cut into cubes.



Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week. (I, personally, think this part of the recipe is a lie as mine became gooey overnight. I'd eat them up pretty quick).


See? We did it! Now, make yourself a cup of ho'cho' and put your feet up, you deserve it.

.

15 comments :

  1. So were they good? Thanks for the truth about the gooey overnight thing..good to know. Kirkland vanilla rocks! Thanks for sharing...I just had pie for breakfast....hey I had to test for Friday is Pieday!!!!!! It's my job ;-)

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  2. awesome! i've always wanted to try making them...but just haven't yet...thanks for the kick in the hiney!

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  3. I just made plain ol' homemade marshmallows for the first time this Christmas.
    SO fun, but COCONUT Marshmallows??
    Genius!!!!!

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  4. Yumm! I've always wanted to make homemade marshmallows - Martha made it look easy.

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  5. Coconut sounds like a lovely idea! But, I think I'll make peppermint ones next year with peppermint bark for Christmas gifts :)

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  6. I was lucky enough to sample these and they were awesome - loved the coconut flavor and they were light as air! I didn't even share them with the kids...

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  7. Yum! We made plain ones over the holidays and decorated them with sprinkles and crushed candy canes. They were so good and lasted a long time. It's way more fun to make them than to buy them.

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  8. Well, if those don't look yummy! I love coconut!

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  9. oh my gosh.....YUMMMMMY!!!!!! No eye rolls here!!! :)

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  10. Well my guy would roll his eyes too until he ate a dozen of these delicious looking treats. I have yet to make marshmallows but it seems I should as everyone is whipping up batches of them lately. I like coconut too.
    Joyce

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  11. Stopping by from SITS! These look really good and I'm not that crazy about coconut. I have been wanting to try making marshmallows for a while, just haven't gotten around to it yet!

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  12. I'm a sucker for anything coconut. I don't know if I'll ever get myself to make homemade marshmallows but they look GOOD!

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  13. Oh my gosh! That looks so delicious. I love coconut flavor. I bet with some pineapple juice you could have pina colada marshmallows!

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  14. You are far more ambitious than I.

    But they sure look good!

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  15. I'm very anti- coconut. But, I will admit, in a tiny whisper.. They look delish.

    delish

    Thanks for sharing, doll!

    Rachelle

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