Toasted coconut marshmallows
Nov 09, 2012 1:00pm- 30 mins cooking
- Serves 10
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Ingredients
Toasted coconut marshmallows
- 10 teaspoon (30g) gelatine
- 1/2 cup (125ml) cold water
- 2 1/4 cup (500g) caster sugar
- 3/4 cup (180ml) water, extra
- 2 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 cup (80g) desiccated coconut
Method
Toasted coconut marshmallows
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1Grease a 19cm x 29cm slice tin. Line the base and sides with baking paper.
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2Sprinkle the gelatine over the cold water in a small bowl.
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3Place the sugar and extra water in a medium, heavy-based saucepan. Stir over a low heat until sugar dissolves. Bring to the boil. Stir in the gelatine mixture; boil, uncovered, without stirring, for 20 minutes. Transfer to a medium bowl; cool to lukewarm. Add vanilla and juice.
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4Beat the mixture with an electric mixer, on high speed, for about 4 minutes or until very thick and white. Quickly spread into prepared pan. Stand at room temperature for about 2 hours or until set.
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5Meanwhile, place coconut in a heavy-based frying pan. Stir over a medium heat until coconut is golden brown. Tip coconut immediately onto a tray, as it will continue to cook if left in pan.
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6Cut marshmallow into squares; roll squares in the coconut. Serve.
Notes
Not suitable to freeze or microwave.
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