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Toasted Coconut Marshmallows
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: confectionary
Servings: 40
Author: Ev@shadesofcinnamon.com
Ingredients
  • 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
Instructions
  1. Sprinkle the gelatine over 1 cup cold water.
  2. In a large saucepan add sugar and boiling water and stir until the sugar has dissolved. Bring it to the boil.
  3. Stir in the gelatine mixture and boil for about 20 minutes uncovered. Allow to cool to room temperature.
  4. 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.
  5. In a saucepan, add the dessicated coconut and toast gently until golden brown.
  6. Cut the marshmallows with a wet knife and roll in the coconut.
  7. Keep refrigerated until needed.