O.M.G. Yes, I went and did it. I made healthy marshmallows. And I wish I didn’t, as I’m sitting here eating the “least” pretty ones as I type… I.have.to.stop.eating.marshmallows!
Making marshmallows isn’t as complicated as I assumed, I stumbled upon Mommypotamus’s Recipe for Homemade Marshmallows and I just HAD to make them… Of course I had to put my coconut-sugar twist on them!
Here’s my recipe for Toasted Coconut Marshmallows:
In 350 Degree F oven, toast 1-2c unsweetened organic coconut, stirring often, set aside to cool
In the bowl of your mixer combine, and let sit to soften:
3T Gelatin (buy HERE)
Heat to 240 degrees (soft ball stage) then slowly pour into you mixer while it’s running on low. Once all mixed throughly, increase to high speed and set your timer for 10 minutes. (Don’t watch the mixer, you’re stand there thinking “this will never work” just walk away and don’t come back until the timer goes off 😉
While your mixer is whipping the marshmallows, line an 8×8 pan with parchment paper and sprinkle toasted coconut in the pan. After 10 minutes, your marshmallows will be light and fluffy (like marshmallow fluff). Since we used coconut sugar the marshmallows are not bright white, but taste super yummy! Pour/Spread your marshmallow fluff into your parchment lined pan – spread as evenly as possible then top with additional toasted coconut, cover with an additional piece of parchment and press slightly to spread further and throughly adhere the toasted coconut to the marshmallows. Allow to set for 1+ hours until slightly stiffened and will pull away from the parchment (It’s cold here right now so I set my pan outside to speed up the process slightly).
Remove the marshmallow from the pan, by lifting the parchment paper. Cut into individual squares and roll in any loose coconut. Let them set out at room temp for a couple hours to firm up the cut edges. Keep these in an airtight – but you’ll probably eat them all up before they’d get stale anyway!