Toasted Coconut Marshmallows

8g Gelatin

170ml Cold water

½ Cup Sugar alternative

5ml Vanilla Essence

50g Desiccated coconut

  • Before you start, ensure that you devote 20 minutes of your time to this recipe, it needs your full attention as the Gelatin sets very quickly.

  • Prepare a 25x25cm square cake pan by lining with parchment paper.

  • Set aside

  • Place 90ml cold water Gelatin and leave to bloom

  • In a small Saucepan add 80ml water and sugar alternative and boil over high heat.

  • Bring to boil until the consistency is sticky like.

  • Add the sugar mixture to the gelatin in a large mixing bowl and mix it till it has combined.

  • Mix on high for 10-15 minutes, until the mixture is a glossy white color and has formed soft peaks

  • Gently and quickly scoop the mixture into the prepared pan and smooth it out.

  • Leave to set for 2 hours

  • While you wait you can toast desiccated coconut in an oven pan for 2-3 min or till brown at 180 Celsius.

  • Cut Marshmallow in blocks with a knife dipped in warm water as this will prevent the marshmallows from sticking to the knife.

  • Roll marshmallows in toasted coconut till completely covered and store in an airtight container

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