Coconut & Vanilla Marshmallows… By Lucy Simmons
August 15, 2015
This is such a fun creation to do with children, go wild with the colourings, sticky, sweet marshmallow, perfect as a gift, great for sharing at a party or as a real treat, roasted & toasted on sticks by a fire..............
- Prep: 30 mins
- Cook: 10 mins
- Yields: 1
1. Grease and line 2 loaf tins using oil and cling film, this ensures that the marshmallow doesn't stick. Mix together the cornflour and icing sugar and place a thin layer of this mixture into one of the loaf tins, into the other place a layer of desiccated coconut.
2. In a large saucepan mix together the sugar, liquid glucose, vanilla seed, vanilla pod and half of the water and place over a medium heat with a sugar thermometer. Don't stir this mixture just swirl the pan otherwise the sugar with crystallise and you won't get fluffy marshmallows.
3. Whisk the egg whites to stiff peaks and set aside.
4. Place the gelatine in the remaining cold water in a small saucepan and when the sugar syrup reaches 100-110C, place on a low heat until all the gelatine has dissolved. When the sugar has reached 130C take off the heat and combine the gelatine and sugar together and stir in the vanilla extract.
5. Remove the vanilla pod from the vanilla sugar mixture. Using an electric whisk, whisk the egg whites and continue to whisk while pouring the sugar syrup in a slow and steady stream. Continue whisking for 7 minutes until thick and fluffy. Separate the mixture between the 2 loaf tins, using a stick add some food colouring and swirl this through the marshmallow. Cover the coconut one in more desiccated coconut and the vanilla one with some more cornflour and icing sugar and cover with some cling film and leave to set for 5 hours.
6. When the marshmallow has set turn out and cut into equal cubes, roll the vanilla marshmallows in the remaining cornflour and icing sugar and scatter and coat the others with more desiccated coconut, get the fire started and toast away.........