Coconut Marshmallows Recipe
How to make coconut marshmallows recipes such as Malibu rum:
Though it uses rum, this can be omitted for those who do not wish to use alcohol and coconut extract used instead.
It has been kindly reproduced here with kind permission from Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
For the bloom:
5 teaspoons unflavoured powdered gelatine.
120mls of cold coconut water or water if this ingredient is difficult to buy.
2 tablespoons of rum such as Malibu.
For the syrup:
169g of sugar.
150g light corn syrup, divided.
60mls coconut water.
Quarter teaspoon salt.
For the mallowing
1 teaspoon pure vanilla extract.
75g of shredded, sweetened coconut, toasted by spreading on an even layer on a baking tray at 350F for ten minutes, stirring often to prevent burning.
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Lightly coat an 8 by 8 inch baking pan with cooking spray. Spread about half a cup of the toasted ingredients evenly in the bottom of the pan.
Whisk the gelatine together with the water and rum in a small bowl. Let it soften for ten minutes. If you do not wish to use alcohol then substitute half a teaspoon of extract.
Stir together the sugar, water, rum, the salt and half of the corn syrup in a medium saucepan over a high heat. Boil stirring occasionally until the temperature reaches 240F.
Pour the remaining corn syrup into a bowl of an electric mixer with the whisk attached.
Microwave the gelatine on high power for 30 seconds until it is completely melted and then pour into the mixer bowl. Set to a low power and keep it running.
When the syrup reaches 240F slowly pour it into the mixer bowl in a steady stream. Increase the speed to medium and beat for 5 minutes. Then beat for 3 minutes at a medium to high speed. Then beat for a further 1 to 2 minutes on the highest speed. Now add the vanilla.
The finished mallow will be more than doubled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle the toasted bits generously over the top. Set aside for six hours in a cool, dry place set that it may set.
Use a knife to loosen from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dip the sticky edges in more toasted bits.
Read our mallows recipes page.
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