Monday, December 21, 2009


Wow! These were SO much fun to make!! SOSOSOSO easy. And they're wonderful dipped in dark chocolate. There are so many variations you can make too, just by changing your extract flovoring. If you choose vanilla, add in the seeds froma vanilla bean along with the extract. I went with coconut dipped in dark chocolate. But the second batch I made, I chose raspberry extract, and then rolled them in a 1/2 n 1/2 mix of cocoa powder and confectioners sugar. YUM!!!!

3 packets unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1 1/2 tsp coconut extract (or extract of your choice)

In the bowl of a mixer fitted with the wisk attachment, sprinkle the gelatin over 1/2 cup water. Let sit for 10 minutes. Meanwhile combine sugar, corn syrup and remaining water in a sauce pan over medium heat. Heat until boiling, boil liquid for 1 minute. Turn the mixer on medium, slowly pour in hot mixture down wall of bowl. Whip on high speed for 12 minutes. Add in extract, mix to thoroughly combine.

While the marshmallow is whipping, line a 9x13 pan with plastic wrap. Multiple layers if necessary. Spray with cooking spray. When marshmallow is done, pour into prepared container. Let sit for 2-4 hours. Lift plastic wrap out of containers. Invert onto a cutting board dusted with congectioners sugar. Using a knife, cut marshmallow into 1 inch pieces. Toss pieces in confectioners sugar. Dip marshmallows in melted chocolate if desired.

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