Kelli and I made these for my Christmas treat plates last night. They are yummy. My kids ate them up (well, the ones that I let them eat or they'd eat the whole plate!). You can do lots of things with this- use peppermint extract to make them pepperminty, add food coloring to make them festive (or food coloringy), and Kelli and I added mini chocolate chips to one batch and toasted coconut to the other. To add the chips or coconut (or anything else you can think of), you follow the directions like normal, sift powdered sugar to the bottom of your pan, then add your chips or coconut (or sprinkles or mini M&Ms, etc). Then when your marshmallow is in the pan, add the special ingredient to the top too. Anyway, here you go!
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Sprinkle powdered sugar with a sifter in an 8 by 12-inch nonmetal pan (I used an 8x11, and a 9x13 pan would work fine too). Pour in the marshmallow batter (carefully so you don't lift the powdered sugar off the bottom) and smooth the top of the mixture with damp hands (this works WONDERS!). Allow to dry uncovered at room temperature overnight.
Kelli and I found that the marshmallow still sticks to the sides, so you'll have to use a knife to separate those in the morning. Also, I read somewhere to use a pizza wheel dipped in powdered sugar to cut the marshmallows.
**To toast coconut (for a whole batch), put about 7 oz of sweetened shredded coconut in a cool, dry large pan. Toast over low heat for about 15-20 minutes until it's golden, stirring often so it doesn't burn.
2 comments:
I can't wait to make these! I LOVE toasted coconut so all the better!
These are really good. They taste better than storebought and they are so gourmet-looking, everyone will think you are ms. homemaker. They are easy to make, too!
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