Coconut Marshmallows

I remember making marshmallows when I was a kid, I don’t how ever remember them being very successful, but I love the idea and thought they would be a great Christmas present, if I manage to master the making marshmallow process. I did a bit of research and came across many recipes which used egg whites, glucose syrup, decided to go with Rachel Allen’s recipe as it seemed simple, with caster sugar and gelatin making up the main ingredients, you do how ever need a sugar thermometer. The recipe was really straight forward I left my mixture to set overnight, I was really pleased with the results. The marshmallows will keep for up to 3 weeks so ideal to make in advance as a Christmas gift, I will definitely be make some more, my mind is ticking over with flavor combination’s!

Recipe source: Rachel Allen

450 g caster sugar
2 x 7 g sachets powdered gelatine (6 gelatine laves)
2 tsp vanilla extract
1 tbsp sunflower oil
2 tbsp icing sugar
2 tbsp cornflour
6 tbsp desiccated coconut

Sift  together the icing sugar and cornflour.

Grease a 20cm square cake tin with some of the sunflower oil, line with parchment paper and dust with enough of the icing sugar and corn flower, to cover the base and sides of the tin (keep some back to dust the top later)

Toast the coconut in a pan over a low heat, keep the pan moving around until it begins to colour set aside to cool.

Add the sugar and 175ml of water to heavy-based saucepan, place on a medium high heat and bring to a rolling boil, stirring constantly until the sugar dissolves. Reduce the heat right down and allow to simmer for about 15–20 minutes without stirring. Keep testing with a sugar thermometer until the mixture reaches a temperature of 113°C.

In a large mixing bowl soften the gelatin for 10 minutes in 100ml of cold water. As soon as the sugar syrup reaches the correct temperature, with a slow steady stream begin to whisk into the gelatin mix using a food mixer on a very low speed, whisk the mix until it is fully incorporated. Add the vanilla extract, increase the whisking speed and beat until the mixture thick, cool and beginning stiffen.

Pour the marshmallow mixture into the prepared tin, spreading evenly, dust with a little more of the icing sugar and cornflour mixture, cover with cling film and allow to set in a cool, dry place for at least for 1–2 hours best overnight.

When the marshmallow mixture has completely set, turn out on to a work surface. Peel off the parchment paper and cut into small squares. Toss in the toasted coconut & more of the icing sugar and cornflour mixture until evenly coated. Store in an airtight container, or wrap up in cellophane bags for great homemade gift will keep for up to three weeks.

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