Coconut marshmallows

Coconut marshmallows

By
From
B.I.Y. Bake It Yourself
Makes
a small roasting tinful

When I found out how to make marshmallows in my own kitchen, a childish delight must have descended on me for about two or three weeks! The amazing wobble you get from home-made marshmallows is a sight to behold, while the flavours you can put into them take them well beyond the offerings you can pick up in a plastic bag in the supermarket. Please have a go at making these; they are a pure joy!

Ingredients

Quantity Ingredient
12 leaves gelatine
500g caster sugar
1 teaspoon vanilla bean paste
400g desiccated coconut
pink gel food colour

Tool kit

Quantity Ingredient
small roasting tin, (mine is 26 x 23 cm)
stand mixer, fitted with whisk, (optional)
electric whisk, (optional)
small sandwich bags, (optional)

Method

  1. Start by lining a small roasting tin (mine is 26 x 23 cm) with baking parchment, to at least the top edge of the tin. Cut up the gelatine leaves with scissors and soak in a small bowl with 120 ml of water.
  2. Pour the sugar and 120 ml more water into a saucepan and set over a medium heat until the sugar dissolves. Add the softened gelatine (and the soaking water) and bring to the boil, stirring until all the gelatine dissolves. Pour the hot liquid into the bowl of a stand mixer fitted with a whisk attachment (or a large bowl if you are using an electric whisk). Leave to cool for at least 45 minutes.
  3. Whisk on high for 10 minutes until a thick foam has formed. (If you are using an electric whisk, this will take about 15 minutes, but persevere – it will thicken up!) Pour into the prepared tin and leave to set. This will take ages, probably overnight, but at least 6 hours.
  4. Once the marshmallow has set (the top surface will still stick to your hands), gently lift it out of the tin, still in the baking parchment. Lay it on a work surface and carefully cut the marshmallow away from the parchment using a sharp knife dipped in water. (A wet knife is essential here, to stop the marshmallow ripping when you cut it.)
  5. For the pink coconut, put half the desiccated coconut into a sandwich bag and add a small amount of gel colour. Tease the colour through the coconut by rubbing the bag between your fingers. Or try mixing in the colour by hand in a bowl. For the white coconut, just add the remaining coconut to another bag, or put in a bowl.
  6. Using the wet knife again, cut the marshmallow block into pieces about 4 x 3 cm. Pick them up (without touching the top surface) and roll them in the coconut (either in the sandwich bag or in a bowl). It will stick to the outside of the marshmallows. Try to share them.

Note

  • This recipe has a level 2 (intermediate) difficulty.

Extras

  • Marshmallows can really take flavour. Have fun with them by adding extracts to the syrup: 1 teaspoon of rose or peppermint can taste brilliant! Add pulped fruit for fruity marshmallows: blackcurrant and raspberry work well as the sharpness of the fruit can cut through the massive amount of sugar, and the colours come through, too. Just remember to replace the water with fruit pulp, rather than adding any more liquid, or your marshmallows will never set!

    Roll them in hundreds and thousands, blitzed pralines, popping candy, or 75 g of icing sugar mixed with 75 g of cornflour for a more traditional marshmallow.
Tags:
Great British Bake Off
Baking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again