I learned to cook by watching my mother in the kitchen and have always felt it was important for my daughters to cook and learn to appreciate the creative process. My 8 year old puts the mad scientist spin on her kitchen adventures while my 11 year old takes a more literary approach to things- opting to test-drive recipes from her Unofficial Harry Potter Cookbook.
This recipe puts the “MORE” in ‘smores and make a really special home-made gift any time of year. My daughters help me make these marshmallows and we agree that BOUNCY is the word that best describes the texture! This recipe is super simple- there’s no baking involved, they’re not too sweet, not sticky or messy to work with and are 100% yummy!
- 1/2 cup water
- 3oz unflavored gelatin (I used 3 envelopes of Knox gelatin, 1 packet = 1oz)
- 2/3 cup corn syrup (or substitute Lyle’s Golden Syrup)
- 1/2 cup water
- 2 cups white sugar
- 1 tsp pure vanilla extract
- butter for greasing pan
- plastic wrap
- cooking spray
- 9″ x 13″ baking pan
- candy thermometer
- powdered sugar and/or toasted coconut
let’s make it!
- Liberally butter a 9″x13” brownie pan or baking sheet.
- In stand mixer bowl, stir 3 packets of gelatin into ½ cup cold
water. Allow to rest for 10 minutes.
- In saucepan over medium heat, add ½ cup water, sugar and corn syrup. Bring to a boil for 1 minute until candy thermometer reads 240°F.
- Remove from heat and immediately pour sugar mixture into gelatin
- With stand mixer’s whisk attachment, whip on high speed for 12 minutes. Add vanilla and whip on high speed for one more minute.
- Pour mixture immediately into prepared pan.
- Allow to rest for a minimum of 3 hours.
- TOAST COCONUT: Preheat oven to 325°F. Spread shredded coconut evenly on baking sheet. Bake for 5 minutes. Remove from oven, stir well. Return to oven for 5 minutes. Remove from oven, stir well. Repeat until desired depth of color is reached. *Do not leave
the coconut unattended for any period of time. It will burn in the blink of an eye! #beentheredonethat
- CUT MARSHMALLOWS: Remove plastic wrap from pan. Sprinkle work surface generously with powdered sugar or toasted coconut. (I used parchment paper on my work surface.) With a butter knife, loosen marshmallow from sides of pan & invert onto covered work surface. Sprinkle more confectioner’s sugar on top of the mixture and press into the marshmallows. Cut marshmallows with sharp knife or sharp cookie cutters. Coat all cut sides with powdered sugar or coconut.
- Store in an airtight container. Will keep well for weeks, but they don’t last that long!