Toasted Coconut Marshmallows

Easter candies are out in force already this year, especially those infamous "Peeps" marshmallow chicks, which prompted my curiosity to find out what makes up those puffy creatures.  I've actually never eaten one, and I've missed the window for kids candies now (I think?:)).  Nevertheless, I can eat my fare share of s'mores by the campfire... and just now questioned how are those sweet gooey pillows made?  This recipe is sort of an "artisan" marshmallow that are all the rage lately.  Is it an oxymoron to be a fancy marshmallow?  Making marshmallows is much easier than I thought it would be, try it!  It's nice to know that the homemade variety do not have preservatives like the store bought ones.  (Shelf life is one month as opposed to 2 years.)  These also taste lighter, puffier, more pillowy.  I do need to remind myself that they are still candy and eaten only as a small treat :P.

 

Toasted Coconut Marshmallows

Adapted from Gourmet

    2 cups unsweetened dried coconut (small flake)
    3 (1/4-ounces) envelopes unflavored gelatin
    1 cup water (divided)
    1 1/2 cups sugar
    1 cup light corn syrup (*or here's a great substitute - cane syrup recipe)
    1/4 teaspoon salt
    2 teaspoons vanilla extract
    1/2 teaspoon coconut extract

    Special Equipment:
    candy thermometer

Preheat oven to 350°F.

Prepare coconut.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.


Add gelatin to bowl of mixer and let soften with 1/2 cup water while making syrup.

In a small heavy saucepan, heat sugar, corn syrup, salt, and remaining 1/2 cup water over low heat.
Stir until sugar has dissolved. Bring to a boil over medium heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.

Handle hot syrup carefully.  With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 10 minutes.  (It will resemble soft-serve ice cream.) Add vanilla and coconut extracts and beat 1 minute more.

Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (to prevent sticking to hands), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.

Pry around edge of marshmallow loaf with a rubber spatula and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.

Put remaining toasted coconut in a bowl and dredge marshmallows to coat completely.