Wednesday, 8 August 2012


I came across Masion Cupcake by chance....and I am so glad that I did.  I enjoyed reading the write ups and I am always inspired by any Cake Blog!!  I couldnt resist joining in with the Zero Baking Challenge and made these homemade marshmallows last night!  Marshmallows are making a real comeback with new flavours and being named Gourmet Marshmallows etc.

My mum used to make these when I was a child.... so did my aunties (Janet and Joan), so I am using a family recipe.  We always had them in different flavours and colours.  When I was making these yesterday, the first time in eight year old couldn't really believe they were marshmallows...and covered in coconut!! He has been only used to seeing the stiff ones on the shelves in Supermarkets in either pink or white!  They did go down a treat when they were ready.....but they are sweet!!

Vanilla and Toasted Coconut Marshmallows

Recipe: (Makes 16 - 20 pieces)

1 lb granulated sugar
275ml very hot water
2 sachets gelatine.
2 tsp vanilla flavouring/extract
6 oz coconut.

Toast the coconut, either in a hot oven or over a low heat in a saucepan (I do mine this way, stirring all the time so it doesn't burn).

Allow the coconut to cool, then use half of it to cover the base of a 8 x 8 square tin.

Place the sugar in a large bowl.  Measure the water into a cup or bowl and add the gelatine.  Stir until the gelatine is completely dissolved, and then pour the mixture over the sugar.  Add the vanilla flavouring.  Whisk on a high speed for approximately 10 minutes until the mixture is really thick and light in colour.  (Beware of the sticky splashes).

Pour gently over the coconut in the prepared tin.  Tap the tin slightly to release some of the larger air bubbles.  Sprinkle over the remaining coconut to completely cover the marshmallow.  Allow to set in the refrigerator for about an hour, before cutting into squares.