This is an old favourite from my past. There is nothing more comforting than soft, melt in your mouth marshmallows that have been home made and rolled in toasted coconut. I still like to use the good old fashioned dessicated coconut because it is more delicate than the coconut chunks and it compliments the cloud like texture of these marshmallows. Toast the coconut lightly before rolling the marshmallows in it. These are much softer than the store bought ones and are best kept in the fridge until needed.
- 4 tablespoons gelatine
- 1 cup cold water
- 880 g (4 cups) sugar
- 2 cups boiling water
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 250 g coconut
Sprinkle the gelatine over 1 cup cold water.
In a large saucepan add sugar and boiling water and stir until the sugar has dissolved. Bring it to the boil.
Stir in the gelatine mixture and boil for about 20 minutes uncovered. Allow to cool to room temperature.
Pour the cooled mixture into a bowl, add the lemon juice and vanilla essence and mix with an electric beater . Beat on high until the mixture becomes thick and white. Pour the mixture into two deep 20cm square cake tins which have been dusted with a fine layer of icing sugar. Refrigerate until set.
In a saucepan, add the dessicated coconut and toast gently until golden brown.
Cut the marshmallows with a wet knife and roll in the coconut.
Keep refrigerated until needed.