(Please note: these are not vegan)
Ingredients:
2 envelopes (about 2 Tbsp) unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup light corn syrup
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
Vegetable-oil cooking spray
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
Vegetable-oil cooking spray
Powdered sugar
Cornstarch
1 bag Baker's shredded, sweetened coconut
Place gelatin and cold water in a mixing bowl. Let it stand for about 10 minutes while you do the next couple steps. This time I made them with a Janine's stand mixer which is a whole lot less tricky than making them with a hand mixer, believe me.
Meanwhile, mix equal parts cornstarch and powdered sugar (about 2 Tbsp. each) and sift it over a greased 9x12 inch glass baking dish, evenly covering the surface of the dish.
In a 2-3 quart saucepan, mix together the sugar, corn syrup and water and bring to a boil. Boil until the temperature reaches 240 degrees Fahrenheit. If you don't have a candy thermometer, boil it for about 1-2 minutes. Remove from heat.
Start up your mixer on low speed. Slowly pour the sugar mixture in a thin stream into the mixing bowl with the gelatin mixture. Once done pouring, gradually increase the speed of the mixer until it reaches high speed, taking care not to splash hot sugar everywhere. Beat for about 7-9 minutes, or until mixture becomes light and airy and increases in volume. At the end of the mixing process add the salt and the vanilla extract. Make sure these are thoroughly incorporated before stopping the mixture.
Pour mixture into prepared pan. Let sit for at least 3 hours or overnight. I usually loosely cover the pan with a cookie sheet to protect against falling objects or particles.
IMPORTANT: Soak the mixing bowl, saucepan and any utensils and other kitchenware in hot water immediately. Wash after its contents has dissolved. If you let it sit, the sugar will form into a cementlike mass that will be nearly impossible to remove! If any of the sugar mixture splashed out onto any cooking surface, wipe it up NOW.
At the end of the three hour period, toast the coconut on a baking sheet in a 300 degree oven for about 10-15 minutes, stirring occasionally, until it turns a golden brown. Don't forget about it while it's in the oven! Burnt coconut is NASTY.
Turn the formed marshmallows onto the coconut-covered baking sheet and cut into 1.25 square pieces, or into whatever shape you desire. Spray whatever you use to cut the marshmallows with some vegetable oil spray to make the cutting easier. The coconut will stick to the top and cut sides of the marshmallows, but not the powdered bottoms.
Arrange in storage or serving container, and bring to your next holiday occasion. Or enjoy them yourself. :)
