Toasted Tropical Marshmallows
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
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.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes to bloom.
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.
Set in a draft free area overnight.
Using a sharp knife cut the slab into marshmallows.
Roll each marshmallow in the toasted coconut.