I know what you’re thinking.
Why would you make something that you can easily buy from the store for like $2? Because these are amazing, that’s why. It doesn’t get more Martha than home made coconut marshmallows covered in sprinkles. And you can make them in whatever flavor you want to. I made these coconut flavor (duh). And pink (obvi). They kind of taste like coconutty peeps, but better. The coconut flavor is subtle and complex at the same time and if you add mini chocolate chips, don’t even attempt to eat only one.
I have never dabbled in “candy making” because it involves thermometers and exact temperatures and there is just too much room to mess up. Ain’t nobody got time for dat. I need recipes that will be okay even if I break a few rules along the way. Despite that, I knew I needed to make these. Once I get a thought in my head, especially about a recipe or lip gloss or nachos or mimosas, I need to have it. This was a result of one of those moments and if I royally messed it up, I would just confirm my “Candy makin ain’t for me” motto.
Well, turns out that these are ridiculously easy to make. Get these ingredients out of your pantry and whip these up. Be prepared to be amazed.
Ingredients:
- 3 packets of unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon coconut extract (or peppermint, lemon, root beer flavor, etc)
- A few drops of food coloring
- Mini chocolate chips, coconut, sprinkles, crushed butter fingers etc.
- Powdered sugar for dusting
- Butter or nonstick spray for glass dish (I used wax paper)
In a large bowl combine the gelatin with 1/2 cup of the water; set aside.
Meanwhile, mix the remaining water with the sugar, corn syrup, salt, food coloring, coconut and vanilla extracts in a small saucepan. Cook over medium heat until the sugar dissolves. Increase the heat to high and cook until the syrup mixture reaches 240º F on a food safe thermometer or the soft ball stage. With a mixer on low, carefully and slowly pour the syrup into the dissolved gelatin. Increase the speed to high and whip until the mixture is white, glossy, and very thick, about 15 minutes.
Grease the baking dish. Using a fine-mesh sieve or shaker, generously dust your baking dish with the icing sugar. Sprinkle some of your toppings at the bottom of the dish. Pour the marshmallow mixture into the pan. Smooth the top with an off-set spatula and sprinkle with more funfetti. Allow a few hours for the marshmallows to dry out.
Turn the marshmallows out onto a cutting surface and cut them into squares or desired shapes. I used a cookie cutter. Dust the cut sides with more confectioners’ sugar or sprinkles. Store the marshmallows in an airtight container or bag. Enjoy!
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