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Cook: 5 - 6 minutes


One of my family’s favorite sweets. Decided we needed chocolate and coconut and it came out delicious.

  • Marshmallows:
  • 450 g sugar
  • 150 g corn syrup
  • 60 ml water
  • Bloom:
  • 36 g gelatin
  • 180 ml cold water
  • ½ tablespoon extract of choice

In a bowl, mix the 180 ml cold water and gelatin and stir lightly to combine, place a side.
Spray or brush a sheet pan lightly with vegetable oil, place to one side until needed.
In a saucepan add the sugar, corn syrup and 60 ml water.
Stir over low heat until the sugar is dissolved. Don’t forget to scrape down the sides.
Once dissolved stop stirring, turn the heat to medium high and place a sugar thermometer in the pan.
Do not stir or swirl the pan as this could risk crystallizing the syrup.
Once the gelatin has bloomed (absorbed the water) add any flavorings of your choice, using a mixer to break up the gelatin.
The sugar syrup should reach a rolling boil (takes about 5 – 6 minutes on medium), once it reaches 115ºC, turn off the heat and remove thermometer.
Pour the syrup in the bowl with the bloom and mix on low ‘till combined.
Mix on medium or high for about 7 – 8 minutes or until stringy and thick.
Pour the mixture into the prepared sheet pan and let the marshmallow set for 3 – 6 hours or preferably over night.
Using a sharp, oiled knife cut the marshmallow into blocks.
Cover the marshmallow with a mix of half icing sugar and half corn flour.
Store in an airtight container.

For the chocolate marshmallows, I used two heaped tablespoons of cacao powder and enough hot water to make a cacao paste before adding it to the marshmallow mixture just before it was ready to pour. Mix well until all the cacao paste was well incorporated before pouring into the prepared dish. After cutting the marshmallow, I coated it with toasted coconut.

Recipe and photo: Nicolette Papas

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