Toasted coconut marshmallows
Toasted coconut marshmallows
INGREDIENTS
10 teaspoons (30g) gelatine
1/2 cup (125ml) cold water
21/4 cups (500g) caster sugar
3/4 cup (180ml) water, extra
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 cup (80g) desiccated coconut
METHOD
1. Grease a 19cm x 29cm slice tin. Line the base and sides with baking paper.
2. Sprinkle the gelatine over the cold water in a small bowl.
3. Place the sugar and extra water in a medium, heavy-based saucepan. Stir over a low heat until sugar dissolves. Bring to the boil. Stir in the gelatine mixture; boil, uncovered, without stirring, for 20 minutes. Transfer to a medium bowl; cool to lukewarm. Add vanilla and juice.
4. Beat the mixture with an electric mixer, on high speed, for about 4 minutes or until very thick and white. Quickly spread into prepared pan. Stand at room temperature for about 2 hours or until set.
5. Meanwhile, place coconut in a heavy-based frying pan. Stir over a medium heat until coconut is golden brown. Tip coconut immediately onto a tray, as it will continue to cook if left in pan.
6. Cut marshmallow into squares; roll squares in the coconut.
Not suitable to freeze or microwave.
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