Toasted Coconut Homemade Marshmallows

These are so superior to store-bought, chemical-tasting marshmallows, and the flavor possibilities are endless. I'm planning to experiment with different extracts like peppermint, orange, and almond. While eating these with friends tonight, I thought out loud and came up with homemade marshmallow rice krispies. I shall experiment with this very soon. Orange flavored marshmallow with cocoa krispies mixed in.... Can you imagine?

Ingredients:

• 3 envelopes of unflavored Knox gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cups corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• Confectioners' sugar for dredging

Preparation:

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Here is an entertaining video about how gooey the marshmellows get as you approach minute 10:



Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.

Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.

Yield: 12 large marshmallows

I used this basic recipe, then coated them in toasted coconut. I toasted about 2 cups unsweetened coconut in the oven for about 10 minutes at 350. Then, after oiling the bottom of the pan, I sprinkled in a layer. I spooned in the batter and then sprinkled it on top again. When I cut the pieces apart, I rolled them in more coconut.

Recipe Source: French Laundry Cookbook by Thomas Keller (Artisan)
Reprinted with permission.