Toasted Tropical Marshmallows
Ingredients
3 envelopes of unflavored gelatin
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Confectioners' sugar for dredging
1 can of crushed pineapple- squeezed to remove all liquid
1 cup of toasted coconut
Preparation
1
Line a 9 x 9 pan with foil and spray with non stick spray. Now sift confectioners sugar heavily to coat the surface of the foil.
2
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes to bloom.
3
Meanwhile, combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard until the thermometer reached 240ºF. Slowly pour boiling syrup into gelatin with the mixer on low. Turn up the speed and add the vanilla & salt and beat for 8 minutes. Now add the toasted pecans and pineapple. Beat for an additional 4 minutes. Scrape into prepared pan. Using an oiled spatula smooth the surface of the marshmallows.
4
Set in a draft free area overnight.
5
6
Using a sharp knife cut the slab into marshmallows.
7
Roll each marshmallow in the toasted coconut.
8
Devour...
.
Yield:
6 servings
Added:
Wednesday, September 1, 2010 - 2:59pm
Comments
November 13, 2011
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