Homemade coconut marshmallows
Votes: 2
Time: 8 hours 40 minutes
Complexity: easily
Quantity: 20-40 pcs.
Complexity: easily
Quantity: 20-40 pcs.
Nutritional value per serving:
Serving size: 1 of 30
Calories 118, total fat 2 G., saturated fats 2 G., proteins 3 G., carbohydrates 23 G., fiber 0 G., cholesterol 0 mg, sodium 46 mg, sugar 22 G.
Serving size: 1 of 30
Calories 118, total fat 2 G., saturated fats 2 G., proteins 3 G., carbohydrates 23 G., fiber 0 G., cholesterol 0 mg, sodium 46 mg, sugar 22 G.
Store-bought marshmallows are great for making American dessert s'mores, but once you try homemade marshmallows, you'll never want store-bought ones again. And you won't believe how easy it is to make them at home! All you need to do is mix gelatin with water and sugar syrup and beat it all together with a mixer. Then pour the mixture into a mold dusted with powdered sugar and coconut flakes, let it sit at room temperature overnight, and in the morning, cut it into squares. The marshmallows made with this recipe are lighter than air and simply melt in your mouth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 21 gr. gelatin without additives
- 1.5 cups granulated sugar
- 1 cup corn syrup
- 1/4 tsp coarse salt
- 1 tbsp vanilla extract
- Powdered sugar
- 200g sweetened coconut flakes, toasted
We recommend
Recipes with similar ingredients: sugar, syrup, vanilla extract, powdered sugar, coconut flakes, gelatin, marshmallow
Cooking the dish according to the recipe:
- Combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and let the gelatin bloom while you make the syrup.
- In a small saucepan, combine the sugar, corn syrup, salt, and 1/2 cup water and cook over medium heat until the sugar dissolves. Increase the heat and continue to simmer until the syrup reaches 115°C (230°F). Remove from heat.
- With the mixer running on low speed, slowly pour the sugar syrup into the dissolved gelatin. Increase the speed and beat the mixture for about 15 minutes, until it becomes very thick. Add the vanilla and mix thoroughly.
- Generously dust a 20 x 30 cm mold with powdered sugar and cover with 1/2 the coconut flakes. Pour the gelatin mixture into the prepared mold. Smooth it out and sprinkle with the remaining coconut flakes. Let it set overnight at room temperature.
- Turn the marshmallows out onto a board and cut into squares. Dust the exposed sides with powdered sugar and store at room temperature.
To roast coconut flakes
Place it in a very large dry frying pan and fry over low heat for 15-20 minutes, tossing frequently, until lightly golden..
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