12 Days Of Cookies (Day 4)

[CoffeeGirl]

Try topping a mug of hot chocolate with these sweet treats.

Recipe Summary
Yield: 20 to 40 marshmallows
Prep time: 30 minutes
Cook time: 20 minutes
Inactive prep time: 8 hours
Ease of preparation: Intermediate
Special equipment: Candy thermometer

Ingredients
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar

Instructions
Sprinkle half the toasted coconut in an 8 by 12-inch non-metal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Homemade Marshmallows:

Ingredients
3 packages unflavored gelatin
1/2 cup cold water, plus 1/2 cup
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Instructions
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.