Here's what you'll need:
a small saucepan
a candy thermometer (one that reaches over 250f)
a medium bowl
a standmixer or a hand mixer
an 8"x8" pan
2/3 cup water, divided
3 (1/4-ounce) envelopes unflavored gelatin
1 cup granulated sugar
1 cup light corn syrup
Pinch of kosher salt
1 teaspoon vanilla extract
1 cup confectioners' sugar, for dusting
I also used cocoa and made some toasted coconut to coat the marshmallows.
First you'll want to grease and coat your 8x8 pan and set it aside for later.
Next, pour 1/3 cup of water into a bowl or stand mixer bowl. Sprinkle the gelatin over the water and let stand for about 10 minutes or gelatin is softened.
|I used my french press to hold the thermometer up high enough not to touch the bottom of the pan.|
|cocoa coated marshmallows|
|powered sugar coated marshmallows|
|toasted coconut coated marshmallows|
|Rajiv went for the coconut.|
Karen said they will keep for up to a month when stored in airtight containers at moderate temperatures.
Toasting coconut is also really simple. I used what I had on hand which was sweetened coconut flakes. I prefer unsweetened. I put the oven at 350 and did a single layer of coconut on a cookie sheet for 10 minutes. Stirring them to get even brownness is good. I got distracted and would have pulled them out sooner had I been watching them. They were on the toastier side but thankfully that's how I like my toasted things.
Also, you get bonus points if you can tell us what movie the title of this post comes from...
Any other candy treats you are interested in seeing on Fedish? Let me know! I always love a good challenge.