Toasted Coconut Marshmallow Squares Recipe

Toasted Coconut Marshmallow Squares Recipe

Toasted Coconut Marshmallow Squares Recipe

We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo.

Ingredients of Toasted Coconut Marshmallow Squares Recipe

Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

2 cups unsweetened dried coconut

3 (1/4-ounces) envelopes unflavored gelatin

1 cup water, divided

1 1/2 cups sugar

1 cup light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1/2 teaspoon coconut extract

Description of Toasted Coconut Marshmallow Squares Recipe

Preheat oven to 350°F with rack in middle.

Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.

Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.

Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.

Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.

Let stand, uncovered, at room temperature until firm, about 2 hours.

Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.

Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

Notes and Tips for Toasted Coconut Marshmallow Squares Recipe

· Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. · To avoid stickiness, try to make marshmallows on a dry day.

Toasted Coconut Marshmallow Squares Recipe

yield: Makes about 4 dozen candies/active time: 1 hr

total time: 3 1/4 hr (includes setting time)

Source - Epicurious.com