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- Coconut Marshmallows
Back Coconut Marshmallows
These pretty sweet treats don't take long to make and would be great as a last minute homemade gift!
- 200g dessicated coconut
- 10 sheets gelatine
- 500g granulated sugar
- 4 tsp golden syrup
- 2 egg whites
- 1 tblspn vanilla extract
Total time required
- Preparation time:
- Cooking time:
- Other time: Sets for 2 hours
- Heat the oven to 170C/ 150C fan/ Gas 3. Spread the coconut over 2 baking sheets and bake for 10-12 minutes, stirring once, until the edges turn golden. Leave to cool.
- Line a 30x20cm brownie tin with parchment, allowing it to hang over the sides to form handles to remove the marshmallow later. Pour in half the coconut.
- Soak the gelatine sheets in cold water. Place the sugar and syrup in a deep saucepan with 200ml water. Heat gently until the sugar has dissolved then turn up the heat and boil until it reaches 125C on a sugar thermometer, or until a little syrup poured into a cup of very cold water sets to a firm but flexible ball.
- Meanwhile, beat the egg whites until stiff. Once the syrup has reached the right temperature, quickly pour it into a jug then slowly drizzle it into the stiff egg whites, whisking. Once all the syrup is in, squeeze the gelatine sheets from the water and add one at a time, until they are fully incorporated. Add the vanilla extract then whisk for 10 minutes.
- Spread the mixture evenly into the tin with the coconut. Top with the remaining coconut. Leave for 2 hours or until set.
- Lift the marshmallow out of the tin using the paper, then cut into 3cm pieces (wipe the knife with kitchen roll when it gets too sticky) Roll the squares in the toasted coconut left in the tin to coat. Store in an airtight container lined with parchment for up to 2 weeks.