Food: Marshmallow 2 Ways

I wrote a post a little while ago about my lovely mum’s 1957 Sunbeam Mixmaster. I also mentioned that the bowl of this mixmaster was the only bowl big enough for my world famous marshmallow. When I broke the bowl a few years ago, I was so sad that I would no longer be able to make marshmallow… But, when I found some new bowls from St Vinnies, I was THRILLED at the thought of being able to make some light, fluffy, sweet, tasty, covered in coconut marshmallow again.

I made a batch on the weekend for BabyCool’s birthday. It was a big hit. I shared some pictures on Instagram and was asked for the recipe, so here it is! It is fairly simple, but, you do have to take care with the super hot ingredients and if this stuff boils over – it is a huge job to clean up – you have been warned {and I am now super vigilent}.

Prep Time: 20 mins
Cooking Time: 20 mins
Cooling Time: 2 hours
Cutting & Rolling Time: 30 mins
Serves: Makes about 50 pieces

Ingredients:

1/3 cup gelatine

1 cup cold water

4 cups sugar

2 cups hot water

2 tsp vanilla essence

2 tsp lemon juice

150g Toasted Shredded Coconut {see notes}

2 tsp Rose Water

1 tsp red food colouring

150g icing sugar mixture

Method:

1. Sprinkle the gelatine over the cold water, using a fork, stir to combine.

2. Combine the sugar and the hot water in a BIG saucepan {I use my stock pot}. Stir over low heat, without boiling, until the sugar is dissolved. Stir in the gelatine mixture, until clear and there are no lumps.

3. Bring to the boil, and boil uncovered for 10mins. Stir gently, be vigilant, do not let it boil over! Also be careful if there are children around, this is incredibly HOT!

4. Transfer the mixture to a large mixing bowl {avoid plastic} and allow to cool until warm.

5. Add the essence and the lemon juice. Using an electric mixer, beat until mixture doubles in size and form peaks form. This takes around 5-8 minutes.

6. Rinse 2 containers or baking trays with water {I used my Tupperware ‘Slice Keepers’}. Spoon half of the mixture into one of the containers {this will be your Toasted Coconut Marshmallow}.

7. In the remaining mixture, add the Rosewater and red food colouring and beat through {adjust the pinkness}. Spoon this into the other prepared container.

8. Pop them into the fridge {covered} for 2 hours to set.

9. When set, cut them into small squares {this is very sticky and gooey, so anything you roll them in will stick}. Roll the white marshmallow into the toasted coconut, then roll the pink marshmallow into the icing sugar.

10. Store in sealed containers in the fridge. Enjoy with a cuppa or as part of dessert plate!

Variations:

• I have made two toned marshmallow where I mix melted chocolate through half of the mix and layer or marble them – super tasty!
• You can add any other food colourings you like
• You can also add chocolate chips or sprinkles into the mixture before pouring it into the containers
• You could also use desiccated coconut or even coconut flakes
• You could also roll them in chocolate sprinkles or hundreds and thousands

Notes:

To toast coconut, simply pop your coconut into a heated saute pan and allow to toast, do not leave unattended and stir/toss  frequently.

Rosewater can be found at good health food stores, I bought mine for around $3.

Our delightful Miss A thought that all the food should have car themed labels, so here is what she came up with, with the help of Mr Cool…. They had lots of fun coming up with cool names for things. You will see that the marshmallows were called ‘Airbags’ – cute! This is the children’s party food table.

This how we served the adults sweets… Pretty huh?

Do you a favourite recipe that you make for special occasions?