Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    S'mores with Homemade Toasted Coconut Marshmallows (-)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    S'mores with Homemade Toasted Coconut Marshmallows (-) Empty S'mores with Homemade Toasted Coconut Marshmallows (-)

    Post by Lobo Wed 28 Oct 2015, 5:37 pm

    S'mores with Homemade Toasted Coconut Marshmallows (-)

    Copyright 2015, Ina Garten, All Rights Reserved

    S'mores with Homemade Toasted Coconut Marshmallows (-) 1069_FullSizeRender5

    Homemade Toasted Coconut Marshmallows (recipe follows)
    graham crackers, broken in half
    bittersweet chocolate, such as Lindt, broken into squares

    Thread a marshmallow onto a stick or skewer and toast it over an open flame. Sandwich the cooked marshmallow with a piece of chocolate between 2 graham crackers.
    For the Homemade Toasted Coconut Marshmallows:

    7 ounces sweetened shredded coconut, toasted
    3 packages unflavored gelatin
    1 1/2 cups granulated sugar
    1 cup light corn syrup
    1/4 teaspoon kosher salt
    1 tablespoon pure vanilla extract
    Confectioners’ sugar, for dusting


    Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

    Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

    With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

    Sprinkle half the toasted coconut in an 8 x 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

    Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

    Note: To toast coconut, place it in a very large dry sauté pan and cook, over low heat, for 15-20 minutes, tossing frequently, until lightly browned.

      Current date/time is Fri 29 Mar 2024, 12:04 am