Buttered Rum and Toasted Coconut Marshmallows….Oooooh Yeah!

Buttered Rum and Toasted Coconut Marshmallows….Oooooh Yeah!

I was dying to make homemade marshmallows again.  Not for any particular reason except for the fact that I bought myself a new cookbook:

Do you think that’s why I wanted to make marshmallows?

Making marshmallows is like a science project that you can eat! This wonderful book explains all the things that make a marshmallow that fluffy pillow of sweetnes.  This book makes making marshmallows fun.  My kind of book!  Have you seen Alton Brown’s show “Good Eats”-this book is sort of like that show!  Plus look at all of those wonderful shapes and colors!!

I decided to make the Buttered Rum Marshmallows with some dark rum I have on hand and then I added some toasted coconut to the tops of the marshmallows- yummy!!  I might actually dip some of them in chocolate if they dont disappear too fast!

Here is the recipe from the above mentioned book; Marshmallow Madness, (I added the coconut) and get your big heavy duty stand mixtre ready for this food science project!

4 1/2 tsp unflavored gelatin (Knox brand)

1/3 cup cold water

1 Tbsp dark rum (80 proof)

1/2 cup lightly packed dark brown sugar

1/2 cup granulated sugar

1/2 cup light corn syrup, divided

1/4 cup of water

3 Tbsp of Dark Rum

1/2 tsp salt

1 tsp pure vanilla extract

2 Tbsp unsalted butter, softened and well stirred

Lightly Coat an 8 x 8 pan with non stick cooking spray

Whisk together gelatin, cold water and rum in a small bowl let it soften for 10 minutes:

Stir together the sugars, 1/4 cup of corn syrup, water, rum, and salt in a large saucepan over high heat.  Boil stirring occasionally, until it reaches 242degrees to 245 degrees F.  Monitor the heat with a candy thermonmeter as the syrup mixture may bubble up around 190 degrees F.  Meanwhile pour the remaining 1/4 cup of corn syrup into the bowl of a heavy duty stand mixture fitted with the whisk attachment.  Place the softened butter into another medium bowl.   Remember your gelatin mixture?  Microwave that mixture on high until completely melted, 30 seconds and then pour it into the corn syrup mixture -turn mixer on low and mix together and continue to mix.

When syrup reaches 242-245 degrees F, slowly pour into the the mixer bowl and increase the mixer speed to medium and beat for 5 minutes.  Beat 5 more minutes at medium high speed.  Beat on the highest speed for 1 – 2 more minutes and add the vanilla extract.  The finished mixture will be about double in volume.  Quickly scoop 1/4 of the mixture into the bowl with the softened butter and blend with a whisk.  Scrape this mixture back into the rest of the batter and fold to blend well.

Pour Marshmallow batter into your prepared pan…I used a cake pan.

I sprinkled toasted coconut and powdered sugar on top.  Let sit for at least 8 hours or overnight in a cool dry place.

When ready to cut I used a small biscuit cutter- as long as your cutter is sharp this should be easy to do.  If you placed your marshmallow in a square pan a sharp knife or a pizza cutter would work well also.  I had some scrappy pieces that I placed in a cello bag- they were perfect bite sized pieces!

Store in an airtight container and munch on often!  I dont think the kids would really enjoy these…too bad-more for us!! yummy!

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