Cookbook

23
Coconut
Marshmallows
1
Prep  minutes / Cook  minutes
2
Serves 
 cups (g) caster sugar
ml luke warm water
 teaspoons gelatine
½ cup (ml) cold water
 teaspoon vanilla bean paste
 cups (g) toasted desiccated coconut
Method
Grease and line a cm deep, . x .cm (base) slab pan,
allowing paper to hang over sides.
Combine the sugar and luke warm water into a saucepan
and cook over medium heat, stirring constantly, until sugar
dissolves. Brush sides of pan with a wet pastry brush to
dissolve any sugar crystals. Bring to boil and boil gently,
without stirring for  minutes until a candy thermometer
reaches C.
Sprinkle the gelatine over cold water and stir with a fork
to combine. Spoon the gelatine mixture into hot sugar
syrup and cook, whisking constantly until the gelatine
has dissolved then bring to a gentle boil. Pour into mixer
bowl and set aside for – minutes to cool to room
temperature.
Add the vanilla to the gelatine mixture. Assemble the
mixer using whisk attachment. Place bowl onto mixer.
Slowly turn mixer to AERATE/WHIP setting and whisk for
½– minutes, or until the mixture is very thick and white.
Spoon into the prepared pan, smooth surface and set aside
to cool. Once set (about  hours at room temperature) turn
out of the pan and use a wet knife to cut into  squares.
Toss in coconut and set aside until surface feels dry. Serve.
1.
2.
3.
4.
5.