3 hrs total time
20 mins active time
- 2 cups (14 oz) superfine sugar
- 6¾ fl oz warm water
- 6 tsp powdered unflavored gelatine
- ½ cup (4 fl oz) cold water
- 1 tsp vanilla bean paste
- 2 cups (5½ oz) desiccated coconut
- 1Grease a 7x11-inch rectangular cake pan. Line the bottom and sides with parchment 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 sides 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 until a candy thermometer reaches 225°F.
- 3Sprinkle 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.
- 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 until very thick and white.
- 6Spoon into the prepared pan and level the surface. Set aside for 2 hours to set.
- 7Turn the marshmallow out of the pan. Remove and discard parchment 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.