Toasted Tropical Marshmallows
Recipe type: Dessert
Cuisine: Marshmallow
- 3 envelopes of unflavored gelatin
- ½ cup cold water
- 2 cups granulated sugar
- ⅔ cups corn syrup
- ¼ cup water
- ¼ 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 nonstick spray.
- Sift confectioners' sugar heavily to coat the surface of the foil.
- In the bowl of an electric mixer, sprinkle gelatin over ½ cup cold water.
- Soak for 10 minutes to bloom.
- Meanwhile, combine sugar, corn syrup, and ¼ 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.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/toasted-tropical-marshmallows/
3.5.3251