Marshmallow with coconut

Category: Confectionery
Marshmallow with coconut

Ingredients

Sugar 400 g
Gelatin 25 g
Invert syrup 160 g
Vanillin 1 g
Water 200 ml

Cooking method

  • I have reproduced this recipe several times. I beat it with a mixer, a protein attachment in a food processor, now with a whisk in the kitchen machine. In principle, now it turns out almost perfect marshmallows, it seems to me. I also periodically experiment with replacing part of the invert syrup with syrup with some kind of flavor (coconut, strawberry ...). But the recipe below is, let's say, basic, with the exception of coconut flakes. Also, a little starch is often added to the dusting, but I don't like it with it, since it is almost always felt on the teeth.
  • Before cooking, I advise you to immediately prepare the form, since it is difficult to work with the mass, it sticks to everything. I take a silicone mat, put it in a mold and grease it with refined olive oil. Before that, I sprinkled the form with powder, but with oil it works best.
  • Soak 30 gr. gelatin in 100 ml. water, then we heat it until it is completely dissolved, but do not boil it. Pour the gelatin into a bowl.
  • Marshmallow with coconut
  • We mix 400g. sugar, 160g. invert syrup (can be replaced with corn), 100 ml of water and bring to a boil or to a temperature of 110 degrees. I usually get foam during the boil, then I boil until the foam disappears and leave the syrup to cool down to 60-70 degrees.
  • Marshmallow with coconut
  • We begin to beat the gelatin and then in a thin stream we begin to pour in the syrup cooled to 70 degrees. After the syrup has been poured, you can add vanillin or, better, vanilla essence 0.5 tsp. if it is.
  • Marshmallow with coconut
  • Pour the mass into a previously prepared form and knock the form on the table several times so that large bubbles rise up from the mass and, if possible, disappear.
  • Marshmallow with coconut
  • Marshmallow with coconut
  • We cool for 1-2 hours in the refrigerator, although it is possible at room temperature. While it is cooling, we prepare the sprinkling. I took 100 gr. icing sugar and 40 gr. coconut flakes and chopped the chips with sugar additionally in the grinder. After the mass has cooled, we take it out and sprinkle with the chopped mixture, also sprinkle the table and dump the mass on the table, sprinkle with the mixture additionally each part of the mass that is still sticky, the mixture can not be spared - the excess mixture will crumble and will not stick. Cut into cubes.
  • Marshmallow with coconut
  • Then roll the cubes in the mixture and shake off excess sprinkles.
  • Marshmallow with coconut
  • Marshmallow with coconut
  • If you wish, you can also add a couple of drops of dye during the whipping phase.

The dish is designed for

700 g

Time for preparing:

1 hour

VolzhankaD
I also cooked marshmallows twice according to this recipe, for the first time with a hand mixer, my hands were tired, the mixer was warming up, I did 3 approaches, but it still came out a little thin. The second time he whipped up Kenwood, it came out right. But it's just that they are too cloying, I never combined with kebabs to fry them on the fire, they spread in the microwave into the original syrup. We liked it with cocoa or coffee with milk - the hot drink acquires a caramel flavor, the candy is soaked and becomes delicate and tasty, if left for a long time, it will turn into caramel foam. Right now I don't have invert syrup, but there is a type of it made of grape vinegar and sugar, only without soda. I'll try to cook with him, thanks for reminding me.
atrom
VolzhankaD, invert syrup just kind of cooks. I cook 300 g of sugar, 130 ml of water, 1 g of citric acid. Cook until golden brown over low heat. at the end I add 1 g of soda to neutralize the acid. turns out into two servings of marshmallows.
VolzhankaD
Yes, and I put 1 tsp. lemon juice
lana light
atrom, thanks for the recipe! everything is described in such detail that even a "kettle" in the matter of making marshmallows (like me) will understand ...
And you don't even need to look for invert syrup, everything is already spelled out!
Rada-dms
I have long dreamed of making this yummy, thank you, now you don't need to look for a recipe, It's wonderful that you won't have to buy, but you can cook at home,
taneskaa
Thank you very much for the recipe!
Very necessary !!!
leostrog
And can you add coconut to the mass itself? I think. that you can replace gelatin with agar. to be stronger.
Kalyusya
Quote: VolzhankaD
I also cooked marshmallows twice according to this recipe.
And how much gelatin did you take? There are two numbers in the recipe.
Quote: atrom
Gelatin 25 g
Quote: atrom
Soak 30 gr. gelatin
atrom
leostrog, I think you can, but I would additionally grind it and add it before adding the sugar syrup. We need to think about agar, I think it will be a little different.

Kalyusya, in the recipes that I relied on indicate 25g. gelatin, but I add 30 to make it denser and besides, it's easier since I have 10 g bags, but in general 25 g is enough.

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