There are many variations of this loved snack: minis, chocolate covered, and even jelly-filled.
And who knew they were easy to make? Here's a grown-up version of the beloved treat:
Toasted Coconut Marshmallows
adapted from Ina Garten's recipe
3 tablespoons unflavored gelatin
1 1/2 cups sugar
1 cup corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup sweetened shredded coconut, toasted
powdered sugar, for dusting
Mixer with whisk attachment
1. In a large bowl, combine gelatin and 1/2 cup of cold water. Set aside.
2. In a saucepan, combine the sugar, corn syrup, salt and 1/2 cup water and cook over medium heat until the sugar is dissolved. Do not stir. Raise the heat to high and cook to 240° F, again without stirring. Once it has reached the soft-ball stage, remove from heat.
3. Turning the mixer on low speed, pour the syrup into the gelatin in a thin stream. When all the syrup has been poured in, turn mixer speed to high and whip till thick and the mixture has tripled in volume. Add the vanilla and mix.
4. Sprinkle half the toasted coconut to the bottom of a non-metal pan and then pour in the marshmallow mixture. Sprinkle the remaining coconut on top. Allow to dry uncovered overnight.
5. Cut the marshmallow into bite-sized pieces and dust with powdered sugar.
|The marshmallow after drying overnight|
|I cut mine into wedges before dusting them|
What are you waiting for? Go ahead, make your own.