Toasted Tropical Marshmallows

Toasted Tropical Marshmallows requires roughly 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 493 calories. For $1.06 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Foodista requires gelatin, water, coconut, and salt. 22 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so spectacular. If you like this recipe, you might also like recipes such as Toasted Coconut Marshmallows, Caramelized Yams with Toasted Marshmallows, and Pumpkin Sheet Cake With Toasted Marshmallows.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 9 x 9 pan with foil and spray with non stick spray. Now sift confectioners sugar heavily to coat the surface of the foil. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes to bloom. Meanwhile, combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard until the thermometer reached 240F. Slowly pour boiling syrup into gelatin with the mixer on low. Turn up the speed and add the vanilla & salt and beat for 8 minutes. Now add the toasted pecans and pineapple. Beat for an additional 4 minutes. Scrape into prepared pan. Using an oiled spatula smooth the surface of the marshmallows. Set in a draft free area overnight. To remove, invert the pan over a cutting board dusted generously with confectioners sugar. Slowly peel the foil away from the marshmallow slab. Using a sharp knife cut the slab into marshmallows. Roll each marshmallow in the toasted coconut. Devour...

 

Step by step:

1. Line a 9 x 9 pan with foil and spray with non stick spray. Now sift confectioners sugar heavily to coat the surface of the foil.

2. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes to bloom.

3. Meanwhile, combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard until the thermometer reached 240F. Slowly pour boiling syrup into gelatin with the mixer on low. Turn up the speed and add the vanilla & salt and beat for 8 minutes. Now add the toasted pecans and pineapple. Beat for an additional 4 minutes.

4. Scrape into prepared pan. Using an oiled spatula smooth the surface of the marshmallows.

5. Set in a draft free area overnight.

6. To remove, invert the pan over a cutting board dusted generously with confectioners sugar. Slowly peel the foil away from the marshmallow slab.

7. Using a sharp knife cut the slab into marshmallows.

8. Roll each marshmallow in the toasted coconut.

9. Devour...

Nutrition Information:

covered percent of daily need