Coconut Marshmallow

Instructions

• 1

  Grease a 16.5cm x 26.5cm rectangular cake pan. Line the base and sides with parchment paper, allowing the paper to hang over all sides.

• 2

  Combine 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 boil gently, without stirring, for 5 minutes, or until a candy thermometer reaches 110°C.

• 3

  Sprinkle the gelatine over the cold water and stir with a fork to combine. Stir the gelatine mixture into the hot sugar syrup and cook, whisking constantly, until the mixture returns to a gentle boil.

• 4

  Pour the gelatine mixture into the glass mixing bowl and set aside for 20-30 minutes to cool to room temperature.

• 5

  Stir 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.

• 6

  Spoon into the prepared pan and level the surface. Set aside for 2 hours to set.

• 7

  Turn the marshmallow out of the pan. Remove and discard the parchment paper. Use a wet knife to cut into 24 squares.

• 8

  Toss the marshmallow in the coconut and serve.

  Tip: Store the marshmallow in an airtight container.