Fluffy, sweet pillows of happy childhood memories - that is what springs to mind when I think of marshmallows. So when my little nephew specially asked me to make his favorite "Maa-mallow" how could I refuse?
Despite what I thought, they are surprisingly easy to make when you have a good cake mixer which does most of the work for you too. I must say I was partial to the marshmallows covered in dark chocolate and tossed in coconut - a lovely treat for both kids and adults alike - a bit more work then just dusting with the coconut but well worth it!
These marshmallows will easily store in your fridge for a month if kept in an air-tight container - if they last that long
Use different flavoring essences to give your marshmallows an individual flavor.
If only coating your marshmallows with coconut you can place the coconut in a clear resealable snap-lock bag or small air-tight container, pop a few marshmallows in at a time and simply seal, shake and remove, continuing until all your marshmallows are done.
If you are too busy to coat these marshmallows in coconut or chocolate just dust in cornflour for a finish similar to store bought marshmallows
If doing a mix of both coconut only marshmallows and chocolate and coconut coated marshmallows be sure to coat the plain coconut marshmallows first and set aside so you do not not "muddy" the white coconut with chocolate.
YOU WILL NEED
1+1/2 cups caster sugar
2 tablespoons gelatine powder
2/3 + 2/3 cup hot water (I just boil mine in the kettle and use that)
1 teaspoon vanilla extract
1/2 teaspoon strawberry essence
2 cups desiccated coconut
200g | 7 ounces melted chocolate (this can easily be done in the microwave)
Grease and fully line a large rectangular pan (23cm x 30cm / 9 inch x 12 inch) and ensure there is an overhang of paper you can easily grip later on to remove the set marshmallow from the pan as it will be very sticky until coated.
Continue until all the marshmallows are coated and store in an airtight container in the fridge until ready to serve.Alternatively, you can just use cornflour to dust the cut marshmallows and prevent them sticking to each other.
In a medium saucepan combine the castor sugar and 2/3 of a cup hot water and cook over medium heat, stirring gently until the sugar dissolves and the water looks clear.
In a mug mix the gelatine with 2/3 cup of water and whisk it with a fork or mini whisk until the gelatine is fully dissolved with no visible powder remaining.
Pour the gelatine mixture into the sugar syrup and stir for 2-3 minutes or until the gelatine is fully dissolved and the mixture once again looks clear.
Pour mixture into an electric cake mixer and allow to cool to room temperature – this will take about 30-40 minutes.
Once cooled beat mixture at medium-high speed for 7-10 minutes or until very thick and glossy. Add vanilla extract and strawberry essence and beat for another minute.
Pour into prepared baking pan and smooth the top if necessary with a spatula and allow an hour for it to set at room temperature.
Using the baking paper, lift out the entire set marshmallow mixture onto a board and using a wet knife cut according to the size you would like. You will need to re-wet it every couple of cuts so keep a tall glass of water beside you so you can keep dipping your knife in.
Place coconut into a small mixing bowl and the melted chocolate in another small mixing bowl if using.
If only using coconut, continue adding the chopped marshmallow pieces, a few at a time, into your coconut and tossing until they are all coated. Set aside on a plate or in a container lined with baking paper.
If using chocolate and coconut, coat with the chocolate first (I use two forks to help toss and coat the marshmallows) and then toss in the coconut. Set aside on a plate or container lined with baking paper and allow to the chocolate to set before eating.
MAKES APPROXIMATELY 40 MARSHMALLOWS