Toasted Coconut Marshmallows

2. Combine the gelatin and ½ cup of cold water in the bowl of a stand mixer fitted with the whisk attachment and allow to sit while you make the syrup.

3. Make the syrup. Combine the sugar, corn syrup, salt and ½ cup water in a small saucepan and cook on medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

7. Remove the marshmallow square from the pan and cut into individual squares. Roll the sides of the marshmallows not covered in coconut in the confectioner’s sugar. You can store these at room temperature or pack them up as gifts.

NOTES:  Nothing is better than a marshmallow you make yourself.  They are easy to make and the flavor combinations are endless.  This toasted coconut marshmallow is a favorite among family members but be sure to check out my Christmas Marshmallows (candy cane marshmallows) and raspberry flavored marshmallows too.

When making these, the key is patience and temperature.  Making sure you cook that sugar syrup to exactly 240 degrees is critical to the success of a good marshmallow.  Make sure you are using a good, quality candy thermometer.  Then, let the marshmallows sit overnight to set up.

Rolling the cut sides in powdered sugar gives them that texture we are all used to from store bought marshmallows and keep them from sticking together.

If you didn’t know this, you can freeze marshmallows.  Simply bag them up in freezer bags, remove excess air and pop them in the freezer.  Bring them to room temperature before eating.  They will last up to four months if frozen.

Want to try you hand at some of my other favorite candy recipes?  Try these:

Pistachio Brittle

Dark Chocolate Macadamia Fudge

Chocolate Covered Halvah