Put the Lime in the Coconut (Marshmallows)

Thursday, February 14, 2013

I know someone that loves homemade marshmallows so I decided to make some flavored ones for Valentine's Day for her.  I found two recipes: one for lime marshmallows and the other toasted coconut.  Yum!  If you have never made marshmallows they are surprisingly easy!

Key Lime Marshmallows
(Recipe found at That Winsome Girl)

1/4 cup powdered sugar

2 (1/4-ounce) envelopes unflavored gelatin

1/2 cup freshly squeezed key lime juice

1 3/4 cups sugar

3/4 cup light corn syrup

1/2 cup cool water

1/4 teaspoon salt

1 tablespoon grated key lime zest

green food coloring, optional

Spray a 9x9 dish with spray cooking oil and set aside. Sprinkle a small amount of powdered sugar in dish, covering bottom and sides. 

Combine the gelatin and key lime juice in the bowl of a stand mixer.  On the stove, over medium heat, add sugar, corn syrup, water, salt, and lime zest to a small pan. Stir until the sugar dissolves. Increase the heat to high.  Continue cooking the mixture, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F. This will take about 10-15 minutes and the mix will be boiling.

Mix the gelatin and key lime juice mixture on low speed.  After the syrup reaches 250 degrees, slowly pour it into the bowl of the electric mixer to combine with the gelatin. Mix on low speed until the syrup and gelatin mixture are combined.  Increase the speed of the mixer until it is on maximum. Beat the mixture until it becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring (to your desired color) to the mixture at this point and mix for one more minute.

Coat a rubber spatula with cooking spray.  Using the spatula, spread the marshmallow mixture into the prepared dish.  Lightly spray the cooking oil on your hand.  Press the marshmallow into the corners of the pan. Sprinkle with powdered sugar and allow the marshmallow to set, uncovered, overnight.

Using a knife, run the knife around the edges of the dish.  Turn the dish over and release the marshmallows from the dish onto wax paper, covered with powdered sugar. Using a knife, covered with powdered sugar, cut the marshmallows into 2 inch squares.  Roll the cut marshmallows in the powdered sugar, until all sides are covered.

{the sugar syrup with lime zest}
Toasted Coconut Handmade Marshmallows
(Recipe found at Authentic Suburban Gourmet)

4 cups finely shredded sweetened coconut
3 envelopes unflavored gelatin
3/4 cup water
2 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 350F

Toast coconut on a baking sheet in oven, stirring occasionally, until golden, 7 minutes. Remove from oven and cool. Break into smaller bits with your hands.

Lightly oil a 9-inch square baking pan. Sprinkle bottom with 1/2 cup toasted coconut.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while you make syrup.

Combine sugar, corn syrup, remaining 1/4 cup water, and slat in a 1- to 2- quart heavy saucepan and heat over low heat, stirring, until sugar has dissolved. Bring to a boil over medium heat. Insert thermometer and boil, without stirring, until it registers 240 degrees. Remove from heat and let stand until bubbles are gone.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 to 20 minutes. Add vanilla and beat for 1 minute more.

Spoon marshmallow mixture over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky). Sprinkle top evenly with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours. I put into the refrigerator for about 15 minutes to help it set and then took it out.

Cut into one inch squares and cover the sides with the remaining toasted coconut. Store in an airtight container. 

{cutting them up}

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