NATIONAL TOASTED MARSHMALLOW DAY

Friday, August 30, 2019

On August 30 be sure to stock up on one of America’s favorite fire roasted treats. It’s National Toasted Marshmallow Day! Find a taste of the outdoors in summer with the Homemade Toasted Coconut Marshmallows listed below.

 

Get your friends together, gather up some firewood, a few long sticks and a bag of marshmallow and you have the makings of a great night ahead of you. Toasted marshmallows are a special part of summer evenings around a bonfire. One of the popular ways to enjoy a delicious warm, gooey toasted marshmallow is with chocolate and graham crackers in a S’more.

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Five Food Finds about Marshmallow:

• This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant.

• Not all marshmallows are vegan, most marshmallows contain eggs or animal based gelatin.

• The marshmallow is a confection that, in its modern form, typically consists of sugar, corn syrup, water, gelatin that has been softened in hot water, dextrose, vanilla flavorings, and sometimes coloring, whipped to a spongy consistency.

• The marshmallow probably first came into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats.

• Concoctions of other parts of the marshmallow plant had medical uses as well.

Homemade Toasted Coconut Marshmallows

..................................................................................
Prep                  Cook                    Ready
20 min               20 min               40 min
..................................................................................

INGREDIENTS

• 2 cup shredded coconut
• 1 cup water, divided
• 3 envelope unflavored gelatin
• 1 1⁄2 cup white sugar
• 1 cup light corn syrup
• 1⁄4 tsp kosher salt
• 2 tsp vanilla extract
• 1⁄2 tsp coconut extract
• 1⁄2 tsp oil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread out coconut in a shallow baking pan and toast, stirring occasionally, for 7-10 minutes or until golden brown.

3. Pour 1/2 cup water into a large bowl, sprinkle in gelatin, and set aside to soften.

4. Heat remaining 1/2 cup water, sugar, corn syrup, and salt in a small heavy saucepan over low heat, stirring continuously until the sugar dissolves. Increase heat to medium and bring to a boil, without stirring, washing any sugar crystals down the side of the pan with a pastry brush dipped in cold water. Place a candy thermometer in the syrup and continue boiling, without stirring, until the syrup reaches 240 degrees F (115 degrees C). Remove from heat and allow to stand until the bubbles dissipate.

5. With a mixer on low speed, carefully pour the hot syrup slowly over the gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat for 1 minute more.

6. Grease a pan with oil, then evenly sprinkle the bottom with 1/2 cup toasted coconut. Pour marshmallow mixture into the prepared pan and smooth the top with dampened fingertips (it will be sticky). Evenly sprinkle the top with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours or up to overnight.

7. Run a sharp knife around edge of the pan and invert the marshmallow onto a cutting board. Cut into 3/4 inch wide strips, then cut each strip into 3/4 inch squares. Put the remaining toasted coconut in a small bowl and dip marshmallows to coat completely.

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