My parents recently visited me in Los Angeles and my mom brought my sister and I her homemade Toasted Coconut Marshmallows, adapted from the original recipe from The Barefoot Contessa, Ina Garten. These little perfect pillows of sweetness were so light and fluffy,and not overly sweet like the store bought kind.
Gourmet marshmallows have started to be the trend, popping up in every flavor combination you could dream of. These delicacies are usually wrapped in ribbons and fancy cellophane ready to be dropped at your neighbors door or at a place setting for a Willy Wonka-esque tablescape.
My mom graciously showed my sister and I how to make them and used freshly pureed blackberries for this batch. The results were amazing, melt-in-your mouth, fruit laced marshmallows that made me a believer in the craze. You could recreate these for party favors and gifts, even using it warm and unfinished as a marshmallow fluff topping on an ice cream sundae.
I’m looking forward to making a vanilla bean version to use for making s’mores with my friends and family around a fire.
These plush puffs are sure to please. Find the recipe below and let me know your favorite combo.
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Mixer (we used Kitchen Aid), Silicone Spatula able to withstand heat, marshmallow pan with collapsible sides, candy thermometer
Food processor and a sieve-if you add fruit
Cellophane bags and ribbons if using as a gift
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. Let cool completely overnight (about 8 hours) and cut with a marshmallow cutter.
Chicago Metallic No-Bake Collapsible 8″ x 8″ Pan sells for $11.99 and can be purchased at
Digital Candy Thermometer is $24.95 and can be purchased at www.surlatable.com
Chef’n Switchit Spatula is $10 and can be purchased at http://www.surlatable.com
Chef’n Sift’n Sieve is $17.95 and can be purchased at http://www.surlatable.com
Chicago Marshmallow Cutter is $3.99 and can be purchased at http://www.surlatable.com