HOMEMADE MARSHMALLOWS WITH ROASTED COCONUT
Indulge in these light and fluffy homemade marshmallows, coated with delicious roasted coconut. After trying these, you might never go back to store-bought marshmallows again.
- 80 ml gelatin powder
- 725 ml water, divided
- 4 cups (250 ml each) white sugar
- 5 ml vanilla essence
- 45 ml plain flour
- roasted coconut, for coating
Prepare the gelatin:
In a small bowl, mix the gelatin with 100 ml of water (from the measured amount) and let it sponge for a few minutes. Place the bowl over simmering water until the gelatin melts and becomes translucent. Set aside.
Make the syrup:
In a large, heavy-based saucepan, combine the sugar and the remaining water. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved. Bring the mixture to a boil and continue boiling for 5 minutes. Remove from heat, add the vanilla essence, and stir to combine.
Thicken with flour:
In a small bowl, mix a little of the hot syrup with the flour until smooth. Don’t worry if there are a few lumps; they will be beaten out later. Gradually pour the flour mixture back into the syrup, stirring constantly to thicken.
Combine and beat:
Add the melted gelatin to the syrup mixture and stir well. Transfer the mixture to a large glass bowl. Using an electric mixer, beat on medium speed for 10 minutes. Let the mixture stand for 5 minutes, then beat again for another 10 minutes until it becomes thick and fluffy.
Set the marshmallows:
Grease a square glass baking dish. Pour the marshmallow mixture into the dish and use a spatula to smooth the top evenly. Allow the marshmallows to set completely at room temperature.
Cut and coat:
Once set, cut the marshmallows into squares with an oiled knife. Roll each marshmallow in roasted coconut to coat.
Enjoy your delicious, homemade marshmallows!
Recipe and photo: Natacha Visagie
