Coconut Marshmallow

Instructions

• 1Grease a 16.5cm x 26.5cm rectangular cake tin. Line the base and sides with baking paper, allowing the paper to hang over all sides.
• 2Combine the sugar and warm water in a medium saucepan and cook, stirring constantly, over medium heat until the sugar dissolves. Brush down the side of the pan with a wet pastry brush to dissolve any sugar crystals. Bring to a boil and simmer gently, without stirring, for 5 minutes, or until a candy thermometer reaches 110°C.
• 3Sprinkle the gelatine over the cold water and stir with a fork to mix. Stir the gelatine mixture into the hot sugar syrup and cook, whisking constantly, until the mixture returns to a gentle boil.
• 4Pour the gelatine mixture into the glass mixing bowl and set aside for 20-30 minutes to cool to room temperature.
• 5Stir the vanilla into the gelatine mixture. Assemble the mixer using the whisk attachment. Place the bowl onto the mixer. Slowly turn the mixer to AERATE/WHIP setting and whisk for 5 minutes, or until very thick and white.
• 6Spoon into the prepared tin and level the surface. Set aside for 2 hours to set.
• 7Turn the marshmallow out of the tin. Remove and dispose of the baking paper. Use a wet knife to cut into 24 squares.
• 8Toss the marshmallow in the coconut and serve.
  Tip: Store the marshmallow in an airtight container.