Gift Worthy: Homemade Coconut Marshmallows Recipe
There are countless homemade marshmallow recipes floating around the Internet – and there will undoubtedly be more. I decided to throw my hat into the ring with this coconut marshmallow recipe for one specific reason: It’s an awesome cheap gift idea!
These are easier to make than you might think. However, I recommend reading the recipe thoroughly before diving in, because there are a few important details you should not miss. Please note: You will need a candy thermometer for this recipe.
Homemade Marshmallows As a Gift
Here are a few ideas for upping the gift-worthiness of these homemade marshmallows:
- Give a s’mores kit. Give homemade marshmallows along with graham crackers and chocolate bars.
- Give a hot chocolate kit: Give homemade marshmallows along with your favorite hot chocolate mix.
- Package in pretty gift bags or boxes. Your recipient will be delighted by what’s inside.
Get the recipe: Homemade graham crackers
A DIY s’mores bar platter: Read more here
Homemade Coconut Marshmallow Recipe
Yield: 16 large marshmallows
Total Time: 50 min
- 1 cup cold water, divided
- 3 packages unflavored gelatin (1/4 ounce each)
- 2 cups white granulated sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 2 cups flaked coconut
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- In a non-stick frying pan over medium heat, toast coconut until golden brown. Set aside. Mix powdered sugar/cornstarch together in a small mixing bowl. Set aside.
- To prepare pan: Coat the bottom of a 9 x 13-inch cake pan with one cup of the toasted coconut. Fill in any gaps with a dusting of the powdered sugar/corn starch mixture. Also coat the sides of the pan as best you can. This will make it easier to remove the marshmallows from the pan.
- Pour 1/2 cup cold water into a large metal mixing bowl. Sprinkle in gelatin packets, mix with a fork to incorporate, and allow gelatin to dissolve.
- In a medium saucepan, combine remaining 1/2 cup water, sugar, corn syrup, salt, and vanilla. Attach candy thermometer. Cook over high heat, stirring constantly, until mixture boils. Continue cooking until mixture reaches 240F on the candy thermometer. Immediately remove from heat. Slowly stream sugar mixture into gelatin mixture, beating constantly with a hand mixer. Continue beating for 10 to 15 minutes, until mixture becomes thick (like marshmallow cream). Fold in remaining toasted coconut.
- Pour marshmallow mixture into prepared pan. Spread the mixture evenly over the pan with water-dampened hands. Put a dusting of the powdered sugar/cornstarch mixture over the top of the marshmallows. Allow marshmallows to sit for about an hour before removing from pan.
- After the marshmallows have set, invert the pan onto a cutting board and remove the entire marshmallow sheet. Cut marshmallows into individual pieces. Get creative with your shapes and sizes. Coat each side of each marshmallow with the powdered sugar/cornstarch mixture to prevent stickiness.