What? Feathers all over? No, but maybe toasted coconut covered marshmallow pillows? How about getting your ‘tweens into the kitchen to join in the fun of making these. It’s simple, but a little parental oversight is needed. You will need a candy thermometer for this, but they are easy to find and inexpensive. And when they are done, you can toss a few into your mouth as well!
- 2 envelopes Knox gelatin
- 3/4 cup cold water
- 2 cups granulated sugar
- 1 1/2 tsp. pure vanilla
- 1 tsp. lemon juice
- 1/2 cup toasted coconut (or untoasted, if you prefer), optional
- Cooking spray or butter
Lightly spray or butter the bottom and sides of an 8×10 inch glass pan.
Dissolve gelatin in cold water in large bowl of electric mixer; set aside. in small saucepan over medium high heat, bring sugar and 3/4 cup water to a full boil without stirring, until it spins a thread (270-290 on the candy thermometer) about 8-10 minutes. Carefully pour hot syrup into dissolved gelatin and heat at high speed until mixture is thick, at least 8-10 minutes. Add vanilla and lemon juice and beat 2 minutes longer.
Pat a layer of toasted (or plain) coconut (if using) on bottom of prepared pan. Spoon or pour marshmallow mixture gently over coconut and smooth top. Sprinkle additional coconut top to cover evenly. Refrigerate for several hours. cut into squares and dip cut sides into toasted or plain coconut. Store in plastic bag in refrigerator or freezer. Yield 24-30 marshmallows
NOTE: These can ONLY be made on a dry day.