Toasted Tropical Marshmallows
Welcome to Nutmeg Disrupted!
It is going to be a very exciting week here at Nutmeg Disrupted, to kick things off with a bang……….
we have a wedding.
We will be following Dean & Heather along on their journey, starting with the simple, yet spectacular wedding cake and cupcake tower. The design is ready to go and I can not wait to get started.
Along with your more traditional wedding fare, we will also be savoring the flavors of Wild Boar, which will be slow roasted to perfection, throughout the day.
I am sure it will be a day, and menu to be remembered!
On to some sweet stuff…….
It has been a long time in the making….and I am hoping I am ready….
You will notice the various areas of the website changing daily as I progress through the learning curve of blogging.
Being a field Editor for Taste of Home magazine comes along with the duty of sending in recipes with the hopes of making it into the magazine. Recently, we were asked for our recipes using coconut.
This was my submission. I’ll let you know if we get published!
Marshmallows are easier to make then you think, and once you try them fresh, you will never go back to store bought.
This is a twist on the traditional white marshmallow.
These are fantastic gems of tropical happiness~
Toasted Tropical Marshmallows.
3 envelopes of unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners’ sugar for dredging
½ cup of chopped toasted pecans
1 can of crushed pineapple – squeezed to remove all liquid
1 cup of toasted coconut
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.
To remove, invert the pan over a cutting board dusted generously with confectioners sugar. Slowly peel the foil away from the marshmallow slab.
Using a sharp knife cut the slab into marshmallows.
Roll each marshmallow in the toasted coconut.