Hello everyone! I apologize for not posting recently. I was away for a cadet international exchange to New Zealand, but I’m back now! I’ll tell you all about it in a future post 🙂
I was browsing the SFU Bookstore just a couple days ago and came across a book on marshmallow making.
For those of you who don’t know, I’m a BIG FAN of toasted coconut marshmallows. I think I nearly spent $30 last summer alone buying them from the Candy Factory at Mayfair during cadet summer camp.
I was so excited to try making marshmallows because people don’t usually think of making them. They are so easy to get in stores, so why bother?
Well I decided to take the challenge! The first time, I used the recipe in the book, it resulted in marshmallows that were WAY to sweet.
I ended up making another batch, this time with my own measurements and procedures. I cut down half the sugar and corn syrup that was used so that the marshmallows would be less sweet. I also cut the waiting time in half by setting the marshmallows in the fridge instead of at room temperature.
Even though it took me 3 batches to make the perfect marshmallow, the fact that this recipe calls for almost no oven time makes it such an easy recipe! Definitely try it out and tell me how it goes.
Since I am on reading break, I will be posting PLENTY of new recipes this week, including an “Olympic Special” to celebrate the Sochi Winter Olympics 2014.
Enjoy and see you soon! 🙂
2 Cups of shredded coconut (unsweetened)
1 1/4 Cup of Confectioners’ Sugar
1/2 Cup of Cornstarch
1/2 Cup white flour for dusting
1 Cup of Cold Water
3 Tbsp Powdered Gelatine
1 1/2 Cup Granulated Sugar
1/4 Cup Golden Corn Syrup
1 Tspn Vanilla Extract
1. Set your oven to 325 degrees fahrenheit
2. Evenly distribute the shredded coconut over a cookie sheet and place it in the oven for 7 minutes, or until golden brown. Stir the coconut halfway just to mix things up a bit
3. Set cookie sheet aside to cool
1. In a large bowl, sift together the confectioners’ sugar and corn starch. Set aside
2. Line the bottom of the pan with a layer of coconut shred (approx. 1 cm thick). A rectangular pan is ideal, however, I did not have one, so I used 1 11-inch diameter round cake pan, and a 13-inch square ceramic casserole dish instead
3. Pour 1/2 cup of water into a medium bowl. Sprinkle the gelatine on top of the water. Set aside for 10 minutes. It should have the consistency of very hard jello
4. Place the granulated sugar, golden corn syrup, 1/2 cup of water, and salt in a saucepan. Put the stove on low heat and stir the mixture with a wooden spoon until the granulated sugar has melted
5. Set the stove on a medium-high heat and let it boil for approx. 5 minutes. It should be a clear, brown colour
6. Add the liquid mixture into the gelatine mixture, and stir until the gelatine has melted
7. Add the gelatine/syrup mixture into the confectioners’ sugar/cornstarch mixture. Add vanilla. Use an electric hand-mixer on high speed to combine the ingredients for 10 minutes. The mixture should grow about half it’s size, and will become a whiter colour
8. Pour the mixture into a pan quickly before it cools
*This was the normal batch and didn’t have the coconut. If there was, the whole bottom of the pan would be lined with it
9. Place the pan in the fridge for 1.5 hours
Cutting out the marshmallows:
1. Take the pan out of the fridge. Use a knife to cut around the marshmallow so that it detaches from the sides of the pan
3. Use a clean, sharp knife to cut the marshmallows into squares. Wash the knife every few cuts so that your cuts can remain sharp. You can also use cookie cutter to cut out your favourite shapes
Decorating the marshmallows
1. Mix 2 table spoons of water with 1 teaspoon of confectioners’ sugar
2. Dab the white part of the marshmallow with this mixture, and then roll the marshmallow in the coconut shreds until it is evenly coated
1. Melt 1/2 cup of semi-sweet chocolate chips
2. Dip the bottom of the marshmallow into the melted chocolate until it is evenly coated on the bottom
*For presentation purposes, you can place the marshmallows onto mini cupcake liners
ENJOY YOUR MARSHMALLOWS! 🙂