This marshmallow is delicate, delicious and very easy to make. The whole family will love it.
The coconut adds delicious elements of taste and texture. It’s our favourite way to eat marshmallow.
This recipe is fructose, lactose and gluten free. A perfect treat for all.
- Makes: 30 pieces
- Prep time: 2 hours
- Difficulty: easy
- Pan: Lamington tray
2 tablespoons of unflavoured gelatine powder
1 cup of cold water
2 cups of The Sugar Breakup Dextrose
1/4 teaspoon of salt
1 teaspoon of vanilla essence
3 cups toasted shredded coconut
- Prepare a Lamington tray by coating it in a light layer of dextrose powder, set aside.
- Place half a cup of cold water and the gelatine into a small bowl. Give it a stir and make sure gelatine dissolves. Set aside
- Combine the dextrose, vanilla essence and remaining half cup of water into a small pot on the stove. Use low to medium heat. Stir the mix until the dextrose has completely dissolved, it will become clear. Then add the gelatine mix (which will be a thick mass) and bring to the boil.
- Pour it into a large mixing bowl and let it cool for about 15 mins
- After 15 mins add the salt and using an electric beater, mix for 10 mins to really aerate. The mixture will turn white, increase in mass and develop a lovely thick texture (very similar looking to uncooked meringue).
- Pour the mixture into the prepared Lamington tray and give it 60 mins to set.
- While you’re waiting, toast the coconut. Place the coconut into a non stick fry pan and gently warm over heat until the coconut just starts to turn brown. Leave it to cool.
- Cut marshmallow into squares and coat in the toasted coconut.
- Store in an airtight container.
- Want coloured marshmallows? Add your colour when you add the salt in step 5.
- You can use any type of coconut: desiccated, flaked or shredded.
- Don’t like coconut? No problem, just toss the marshmallows in The Sugar Breakup Dextrose instead.