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
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.
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).
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.
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