Toasted Tropical Marshmallows

These Toasted Tropical Marshmallows are spectacular and exemplify how amazing fresh marshmallows are.

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 nonstick 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.

Toasted Tropical Marshmallows

 

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Recipe type: Dessert

Cuisine: Marshmallow

Ingredients

• 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

Instructions

1. Line a 9 x 9 pan with foil and spray with nonstick spray.
2. Sift confectioners' sugar heavily to coat the surface of the foil.
3. In the bowl of an electric mixer, sprinkle gelatin over ½ cup cold water.
4. Soak for 10 minutes to bloom.
5. Meanwhile, combine sugar, corn syrup, and ¼ cup water in a small saucepan.
6. Bring to a boil and boil hard until the thermometer reached 240ºF.
7. Slowly pour boiling syrup into gelatin with the mixer on low.
8. Turn up the speed and add the vanilla & salt and beat for 8 minutes.
9. Now add the toasted pecans and pineapple.
10. Beat for an additional 4 minutes.
11. Scrape into prepared pan.
12. Using an oiled spatula smooth the surface of the marshmallows.
13. Set in a draft free area overnight.
14. To remove, invert the pan over a cutting board dusted generously with confectioners' sugar. Slowly peel the foil away from the marshmallow slab.
15. Using a sharp knife cut the slab into marshmallows.
16. Roll each marshmallow in the toasted coconut.

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