Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
1 cup water, divided
Three 1-Tbsp envelopes unflavoured gelatin
2 cups granulated sugar
1 cup corn syrup
¼ tsp salt
2 tsp vanilla
1 pound toasted coconut
- Place ½ cup cold water into the large bowl of a stand mixer. Sprinkle 3 gelatin envelopes into the water, set aside for 5 minutes.
- Line a 9×13 inch glass baking dish with parchment paper and set aside.
- Place sugar, ½ cup water, corn syrup, and salt in a 2-quart saucepan. Cook over medium heat until the sugar dissolves and the solution comes to a boil, about 15 minutes. Cover the saucepan with a lid for about 3 minutes to allow any sugar crystals to dissolve.
- Remove the lid, and clip a candy thermometer to the side of the pan without allowing it to touch the bottom. Cook on high heat until the mixture reaches 240°F, about another 11 minutes. Remove the pan from the heat.
- With the mixer on medium speed, slowly pour the cooked syrup into the gelatin. Beat the mixture on high speed using the whish attachment for about 15 minutes. After the first 7 minutes, add vanilla while mixing. Once beaten, the mixture should be white, thick and fluffy.
- Scrape the marshmallow into the prepared dish, and spread it with a rubber spatula. Sprinkle the top with a thick layer of toasted coconut.
- Allow the marshmallow to set uncovered overnight at room temperature.
- Invert the marshmallow onto a large cutting board, and remove the parchment paper by carefully moistening it with warm water. Cut marshmallow into squares, and toss with toasted coconut. Store in an airtight container.
Yield 30-35 peices