Ingredients
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2 cups (440g) caster sugar
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200ml lukewarm water
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6 tsp powdered gelatine
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1/2 cup (125ml) cold water
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1 tsp Queen Organic Vanilla Bean Paste
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2 cups (180g) toasted dessicated coconut
Method
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1
Grease and line a 3cm deep, 16.5×26.5cm (base) slab pan, allowing paper to hang over sides.
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2
Combine the sugar and luke warm water into a saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Brush sides of pan with a wet pastry brush to dissolve any sugar crystals. Bring to boil and boil gently, without stirring for 5 minutes until a candy thermometer reaches 110°C.
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3
Sprinkle the gelatine over cold water and stir with a fork to combine. Spoon the gelatine mixture into hot sugar syrup and cook, whisking constantly until the gelatine has dissolved then bring to a gentle boil. Pour into mixer bowl and set aside for 60 minutes to cool to room temperature.
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4
Add the vanilla to the gelatine mixture. Assemble the mixer using whisk attachment. Place bowl onto mixer. Slowly turn mixer to AERATE/WHIP setting and whisk for 4½ – 5 minutes, or until the mixture is very thick and white.
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5
Spoon into the prepared pan, smooth surface and set aside to cool. Once set (about 1 hour in fridge, 2 hours room temperature) turn out of the pan and use a wet knife to cut into 24 squares. Toss in coconut and set aside until surface feels dry. Serve.
Comments & Reviews
Can Jell-It-In substitute for powdered gelatine? And how much should I use?
Harold
Hi Harold, Unfortunately not for marshmallows. Jel-it-in is an alternative to gelatine, not a substitute so some recipes will need to be adapted.
Queen
Great recipe but I can’t use gelatin. It’s not a Kosher product. Is there a recipe that uses a synthetic gelatin
Alan
Hi Alan, unfortunately we don’t know of an alternative – perhaps you could try the agar agar route?
Queen