After looking at a few gourmet marshmallow sites I decided to try my hand at making some fancy marshmallows! I came up with these Coconut Rum Marshmallows dipped in bittersweet chocolate and rolled in toasted coconut. I used Bacardi Light Rum and some coconut extract in the marshmallows to give them a tropical taste. The bittersweet chocolate held the toasted crunchy flaked coconut that contrasted nicely with the soft, pillowy marshmallow. Here is how you can make your own.
You can find the basic recipe here. You will also need some rum or rum extract and coconut extract. I used a 9 x 9 baking pan and cut them into 36 pieces: 6 across and 6 down. If you want to dip your marshmallow you will need some bittersweet chocolate and some flaked coconut.
Some basic ingredients to flavor these marshmallows.
Start by lining your baking pan with parchment paper and dusting with powdered sugar. Set aside. In the bowl an electric mixer fitted with the whisk attachment combine the gelatin with 1/2 cup of cold water and let sit while you make the hot syrup.
Marshmallow in pan.
In a small sauce pan combine the sugar, corn syrup, salt and 1/2 cup water and cook until sugar dissolves. Turn heat up high and cook until the syrup reaches 240-245 on a digital thermometer. Remove syrup from heat and carefully pour into the dissolved gelatin with the mixer on low. Turn the mixer up to high and whip until nice and thick, around 10-15 minutes. Just before the marshmallow is finished whipping mix in 1 Tablespoon of light rum and 1 Tablespoon vanilla extract and 1/2 teaspoon coconut extract. With a silicon spatula sprayed with Pam, scoop the marshmallow into the prepared pan and smooth the top. Dust with more powdered sugar and let dry overnight before cutting.
Cutting marshmallows.
Toast a few cups of flaked coconut and set aside. Using an Pam sprayed pizza wheel or dough bench cut the marshmallow into six even strips then cut the strips into six even squares. Dust with more powdered sugar. In a small microwaveable bowl (I used a pyrex measuring cup) melt the bittersweet chocolate at 1 minute intervals making sure to stir well each time.
Dipping marshmallows into chocolate and toasted coconut.
When chocolate is melted dip each marshmallow into chocolate and then coat in toasted coconut. Set on parchment paper or a pan lined with a Silpat. Let chocolate dry completely before storing in an air tight container.
I'm not much of a fan of marshmallows but these look yummy!!
Posted by: leendadll | 07/11/2014 at 02:22 PM