The holidays are a blur now but I was busy in the kitchen, (and shopping) hence no time for blogging! Tried for the first time making Chocolate Sea Salt Caramels and Toasted Coconut Marshmellows. YUM! Was challenging learning the dos and don'ts with the candy thermometer and heating sugar for a very long time, but in the end if you follow directions it all works out, right!
These 'mellows are a great treat for the coconut lovers you know.
Toasted Coconut Marshmellows
(recipe by my Guru: Ina Garten)
Ingredients
- 7 oz sweetened shredded coconut, toasted
- 1 recipe Homemade Marshmellow batter, recipe follows
- Confectioners' sugar
Toasted Coconut
Spread the sweetend shredded coconut onto a baking tray and toast in the oven for about 10 minutes at 350 degrees. The coconut will slowly started to turn light brown. Keep your eye on them, you don't want the coconut to burn! Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Set aside and begin the marshmellows.
Marshmallows
- 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
Directions
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 F 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.
Final Assembly
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. I used clean kitchen scissors as I found that using a knife was messy and impossible! Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature. Enjoy!
Sea Salt Soft Chocolate Caramels
(recipe adapted from Jacques Torres)
Ingredients
1 cup sugar
1/2 cup light corn syrup
1 cup heavy cream, at room temperature
2 ounces bittersweet chocolate, finely chopped
1 tbsp unsalted butter
Directions
In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat
and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) sprinkle sea salt onto the chocolate before cutting into 1-inch squares. Wrap with wax paper cut into 3 x 3 inches. Enjoy!
