BlogHer

Wednesday, April 24, 2013

Homemade Chocolate Covered Coconut Marshmallows



Confession: I actually made these before Christmas and saved them to post on a rainy day. Today is a rainy day. As was yesterday. As was the day before. And the day before. And the day before. And the day before.

Oh yeah, and the day before that too.

Not that I mind the rain. I suppose it's a good omen for my herb garden. You know, the one one I'm hypothetically going to plant. Someday.
 

Seriously though, this summer I am going to have the biggest, baddest herb garden you've ever seen. My sister, Piggie, already planted like a billion seeds for the vegetable garden. I have pretty high expectations for that veggie garden because Piggie is really into it this year. In fact, she's actually kind of obsessed with it. I mean, last night she had a nightmare that they died because they stayed up too late. Apparently they were under the bad influence of an unruly venus flytrap.


But enough about vegetables. There are more important things at hand. Namely soft, pillowy coconut flavored marshmallows covered in melted chocolate and dipped in big, fat flakes of toasted coconut. Even my Mom who hates marshmallows was converted.

We start out with a somewhat freaky looking combination of gelatin, vanilla and coconut extract, salt, and coconut milk.


While that sits and gets freakier for a while, you're going to cook up some sugar to the soft ball stage which is 238ºF.


It's called the soft ball stage because if you dunk a spoonful in ice water to cool it, you'll be able to form it into a soft ball.


Voila.

Now it's time to pour it into that freaky looking gelatin mixture I was telling you about.


After beating for about 10 minutes, it will be fluffy and white and very sticky. I used the whisk attachment on my immersion blender since I'm way to lazy to get out the big mixer (seriously, you have to get one... it's a life saver).


Dump into a greased square pan.


I dusted the top with powdered sugar while they set.

After they set for about an hour you can chop them up and dip them in chocolate and coconut. The end.


Homemade Coconut Marshmallows 

2 packets (4 teaspoons) unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 cup coconut milk 
1/2 teaspoon salt
2 cups granulated sugar
1/4 cup water
1/4 cup corn syrup

In a medium mixing bowl, mix together the gelatin, extracts, coconut milk, and salt. Let this rest while you cook the sugar.
In a saucepan, combine the sugar, water, and corn syrup. Cook over about medium high heat, stirring occasionally until it reaches 238ºF. 
Pour the hot syrup into the gelatin mixture as you beat it. Beat for about 10 minutes. Pour into greased 8x8 inch pan (it will be very sticky, so don't worry about scraping the bowl unless you want spiderwebs of marshmallow all over your life). Allow to set until firm (maybe about an hour or something). Cut into squares (or cut with small cookie cutters) and toss in a little more powdered sugar. Dip in melted chocolate and toasted coconut if you want.


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