Toasted-Coconut Marshmallow Squares

Name: Toasted-Coconut Marshmallow Squares
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons coconut extract; 237 milliliters light corn syrup; 21 grams envelopes unflavored gelatin; 0 teaspoons salt; 355 milliliters sugar; 473 milliliters unsweetened dried coconut; 2 teaspoons pure vanilla extract; 237 milliliters water, divided

Toasted-Coconut Marshmallow Squares might be just the dessert you are searching for. This recipe serves 48. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 70 calories, 1g of protein, and 2g of fat per serving. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.

Ingredients you will need

Coconut

Toast

Equipment you will use

Baking Pan

Oven

Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.

Ingredients you will need

Coconut

Cooking Oil

Equipment you will use

Baking Pan

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.

Ingredients you will need

Gelatin

Syrup

Water

Equipment you will use

Blender

Bowl

Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.

Ingredients you will need

Corn Syrup

Sugar

Water

Salt

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage).

Ingredients you will need

Syrup

Equipment you will use

Kitchen Thermometer

Remove from heat and let stand until bubbles dissipate.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes.

Ingredients you will need

Gelatin

Syrup

Equipment you will use

Blender

Bowl

Add vanilla and coconut extracts and beat 1 minute more.

Ingredients you will need

Coconut

Vanilla

Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.

Ingredients you will need

Marshmallows

Coconut

Equipment you will use

Baking Pan

Let stand, uncovered, at room temperature until firm, about 2 hours.

Run a sharp knife around edge of marshmallow and invert onto a cutting board.

Ingredients you will need

Marshmallows

Equipment you will use

Cutting Board

Knife

Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.

Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

Ingredients you will need

Marshmallows

Coconut

Equipment you will use

Bowl

· Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.· To avoid stickiness, try to make marshmallows on a dry day.

Ingredients you will need

Marshmallows

Equipment you will use

Baking Paper