- 2 pkgs unflavored gelatin
- 1/3 cup cold water
- 1 ¼ cup sugar
- 1/3 cup water
- 1 cup white corn syrup
- Toasted coconut (directions to follow)
- Dissolve the gelatin in cold water.
- Once dissolved, add the corn syrup and set aside.
- Using a heat resistant spatula, stir and place sugar and water on medium heat and bring to a boil.
- Using a pastry brush and water, wash down the sides of the pan and the spatula. This prevents the boiling sugar and water from re-crystallizing should it come into contact with the pan or spatula as you pour.
- Bring to a full rolling boil.
- Immediately pour the sugar/water mix into an electric blender and turn on medium.
- Add the syrup and gelatin mixture and continue blending.
- Beat the mixture at medium to medium high speed until it holds a peak. To test the peak, dip a finger into mixture to see if it holds vertically. The peak of marshmallow mix will stay in position.
- Pour the mixture in a 13” x 9” pan lined with parchment paper. Pour and spread the mixture out evenly.
- Cover the top of the marshmallows with toasted coconut. Note: this is optional.
- When the marshmallows are cooled, cut into squares with a knife dipped in hot water.
- Remove from the pan and invert over another sheet of parchment paper (this keeps the counter from getting too messy). Moisten the paper with a wash cloth dipped in hot water and bently peel the paper away from the marshmallows.
- Spread the bottom of the marshmallows with coconut and finish rolling each piece in coconut to coat. Store in an airtight container.
To toast your own coconut:
- Spread unsweetened, flaked coconut on a cookie sheet.
- Bake at 350˚ degrees.
- Watch to prevent scorching.
- Stir with a pancake turned until evenly browned.
- Place in a blender or crush by hand into tiny pieces.
- Bob’s Red Mill makes a good unsweetened coconut.
If you don’t want to use coconut, you can also coat with powdered sugar.