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Toasted Coconut Marshmallows

Toasted Coconut Marshmallows

Catalina T
Bite into these soft and pillowy Toasted Coconut Marshmallows and fall madly in love again with these old school treats
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Prep Time 10 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 6 hours 25 minutes
Course Desserts and Sweets
Cuisine Australian, Western
Servings 24 Slices
Calories 192 kcal

Ingredients
 
 

  • 2½ cup unsweetened desiccated coconut (NOTE 1)
  • 1 cup glucose syrup (or corn syrup) (NOTE 2)
  • 1¾ cup caster sugar (NOTE 3)
  • ½ cup cold water
  • ½ tsp salt
  • 3 tsp vanilla extract

For blooming the gelatine

  • 25 gm unflavoured gelatine powder
  • ½ cup cold water

Instructions
 

  • Lightly grease the bottom and sides of a 23x33cm (9x13in) tin and line the base with non-stick baking (parchment) paper. Heat a frying pan over high heat, then add in the coconut. Stir regularly to toast the coconut for 3 to 4 minutes or until golden. Place enough coconut to cover the base of the tin evenly. Store the remaining coconut in an air-tight container for later.
    toasting coconut
  • In a medium heavy-based saucepan; place in the glucose syrup, sugar, salt and 1/2 cup of water. Place the pan over medium heat and stir slowly just until the sugar dissolves, then stop stirring. Allow the sugar mixture to come to a boil.
    sugar syrup
  • Meanwhile, bloom the gelatine - Pour 1/2 cup of cold water into the bowl of a stand mixer and sprinkle the gelatine on top. Give it a quick mix and leave it to bloom whilst finishing the sugar mixture.
    sugar syrup
  • Once the mixture comes to a boil, cover the saucepan for a minute. Doing this will help get rid of any sugar crystals stuck on the side of the pan. Uncover the pan and boil until it the temperature is between 115 - 118°C (239 - 244°F). Remove the pan from the heat.
    sugar syrup
  • Place the stand mixer at low speed. Carefully pour in the sugar mixture slowly into the gelatine with the mixer running. Once the sugar mixture is all in, gradually increase the speed of the mixture to high. Whip the marshmallow mixture for approximately 10 to 15 minutes or until thick and glossy. Pour in vanilla extract and whip on high for another 30 seconds or until combined.
    whipping marshmallow
  • Pour the marshmallow onto the prepared tin over the toasted coconut with a spatula. Spread the mixture in the pan evenly, then sprinkle some toasted coconut on top. Leave the uncovered marshmallow to set at room temperature until firm. This can take up to 5 to 6 hours.
  • Once set, use a thin blunt knife or spatula to pry the marshmallows from the sides of the tin. Pull the marshmallow out and slice them into desired pieces. Place the remaining toasted coconut into the same baking tin and use it to coat all sides of each slice.
    Toasted Coconut Marshmallows

Notes

(NOTE 1) Dried coconut - I used unsweetened shredded coconut this time round as I wanted to produce marshmallows as I remembered as a kid. Unfortunately, this texture was too coarse. It overwhelmed the delicate marshmallow, so I wasn't very fond of it. I prefer desiccated coconut or finer flakes.
(NOTE 2) Glucose syrup (or substitute for corn syrup) - Glucose is not super sweet, but it's thick and sticky. It's used to make different sweets such as marshmallows, toffee and caramel. Supermarkets usually stock containers of glucose syrup near the cake decoration section.
(NOTE 3) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar. However, it's not the same as confectionary, icing, or powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but take care not to over-blitz it so a powder consistency.
Storage - Transfer the marshmallows into an airtight container and store at room temperature. It'll be good for up to 3 weeks.

Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.

Nutrition

Serving: 1ServingCalories: 192kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 77mgPotassium: 49mgFiber: 1gSugar: 22gVitamin C: 1mgCalcium: 3mgIron: 1mg