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08/30/2011 Toasted Marshmallow Day Toasted Coconut Marshmallows

Source of Recipe

food Network


Recipe Introduction

It’s National Toasted Marshmallow Day! With summer almost over, tonight is the perfect time to host a campfire for some old fashioned marshmallow toasting. The history of marshmallows dates all the way back to ancient Egypt. Pharaohs used to eat the sweet extract that comes from squeezing mallow plants. It wasn't until the 19th century that marshmallows evolved to become the delicious treats we know and love today. Gooey and sugary, marshmallows are great ways to end the summer. On this day, grab a stick and a bag of marshmallows and head outside to toast some marshmallows. Gather family and friends to exchange memories and a few laughs. After all, summer won't be here much longer! Punch Bowl

List of Ingredients

HOME COOKIN’ 08/30/2011 Toasted Marshmallow Day Toasted Coconut Marshmallows



Toasted Coconut Marshmallows

7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar
Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting


Recipe



Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Homemade Marshmallows:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Total Time: 8 hr 40 min
Prep 20 min
Inactive 8 hr 0 min
Cook 20 min
Yield: 20 to 40 marshmallows
Level: Intermediate