Caramel Almond Toasted Coconut White Chocolate Dipped Homemade Marshmallow Bites

Or whatever you want to call them!

About every other night . . .

 My sweet husband takes a long skewer and toasts Marshmallows on top of the stove.

He does a miraculous job!

They are beautiful, golden, toasted to perfection works of art.

Today . . . I decided I was going to try making Homemade Marshmallows.

I decided on a recipe by Alton Brown . . . his science always seems to work.

I went just a step further.

Vanilla Marshmallows dipped in Warm Caramel and White Chocolate,

 then . . . rolled in Toasted Coconut.

Vanilla Marshmallows dipped in White Chocolate and rolled in Toasted Almonds.

Vanilla Marshmallows dipped in Caramel & White Chocolate and rolled in Sprinkles.

These would be great for St. Patrick’s Day or Easter with Brightly colored Sprinkles.

Milk or Dark chocolate would also be yummy, I just didn’t have any lurking around.

Run into your kitchen and will whip a batch up together.

You’ll need:  gelatin, cold water, sugar, corn syrup, salt, vanilla or other flavoring, cornstarch & confectioners sugar for coating.

Start by placing the gelatin into the bowl of a stand mixer along with 1/2 cup of the cold water.  Let it sit there while you prepare the syrup mixture.

Have the whisk attachment standing by for good luck!

 In a small saucepan combine the remaining 1/2 cup of water, granulated sugar, corn syrup and the salt. 

 Stir well until combined and them place the lid on the pan.  Allow to cook covered for 3 to 4 minutes.  Uncover and clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees. (Softball stage) This will take 7 to 8 minutes.  Look at the thermometer . . . It’s almost there.  My thermometer is almost dead on.

 Attach the wire whisk to your stand mixer. Turn the mixer on low speed and, while running, slowly pour the sugar syrup into the gelatin mixture. DON’T SCRAPE THE SAUCEPAN.  Once you have added all the syrup, increase the speed to high. 
 
 
You can’t sit on your duff while you’re beating the Marshmallow.  You must prepare your pan with a combination of Confectioners Sugar and Cornstarch. 
Combine the confectioners sugar and cornstarch in a small bowl. Put that mix into your metal pan that has been sprayed lightly with cooking spray.  The recipe calls for a metal pan, but I do believe a glass pan would also be sufficient.
 
 
I placed another pan underneath, while I rolled that mixture around to coat the pan. It catches the mess.  You want to completely coat the bottom and sides of your pan.  Like so . . .
Put the leftover mix in a little sifter, and reserve it for the top of the Marshmallow mixture.
 
 
Is your Marshmallow ready yet? Continue to whip it until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.  I set my timer for 13 minutes and it was ready. Add the vanilla or other flavoring during the last minute of whipping.  Spray a large spatula with Cooking Spray, so that your gooey Marshmallow doesn’t stick to it. Pour the Marshmallow into your prepared pan.  This stuff is thick, and it takes some work to get it out of the bowl!!  Sprinkle some of that reserved cornstarch/confectioners sugar mixture on top of the Marshmallow.
 
You’ll end up with the picture on the left. (scroll down please)
Now . . . I certainly don’t recommend that you do this, but I did.
I was a bit dissapointed that it didn’t fill my 9×13 pan very well. I could have spread it thinner, but it’s just not what I had in mind.  So . . . I quickly used some of that leftover confectioners sugar/ cornstarch mixture, sprayed a smaller glass dish and sprinkled that coating in another pan! Warning!  My mind was telling me NO . . . don’t do this!!!
I did anyway!  I picked up that blob of Marshmallow and plunked it into that smaller pan.  It didn’t scream back either, it just picked right up.  I crammed it into that smaller space.  Now, if you want thicker Marshmallows, like a good 1 inch thick, double the recipe, or start out with a smaller pan.  The Marshmallows will look much prettier than mine did in the end. YIKES.
 
 
Let that glorious Marshmallow sit uncovered for at least 4 hours or overnight.
You can lick the bowl, the wire whip and every finger on your hand.
Once the wait is over, dust a cutting board with some confectioners sugar.
 
Turn that pan over . . . PLOP! 
Coat a Pizza cutter with Confectioners sugar and cut into your desired size.
Place your splendid Marshmallows on some wax or Parchment paper.
 
 
Just admire them a minute, then move on!
 
You can eat them right now, or you can make them a little more gourmet.  I decided I would use a large brick of White chocolate that has been lurking in my cupboards for a while now.  You can use Candy Melts if you like, but this Chocolate is much yummier! I buy this at Sams Club, but I betcha that Costco has it as well.
 
 
 I also had some Leftover Homemade Caramel sitting in my fridge, that I warmed up.
Toast some nuts if you like.  I used Almonds today, and a few sprinkles as well.
Toasted Coconut was a must as well. 
(Read the back of your bag of Coconut . . . it will tell you how to toast.)
Once you have everything assembled and ready, you can start.
 
For those Marshmallows that I dipped in Caramel first, I dipped them, then let them set up briefly before dipping into the White chocolate.  Make sure that once you dip into the White Chocolate, you sprinkle with Nuts, Coconut or sprinkles . . . right away . . . before the Chocolate Sets up.
 
Dip into caramel, let set up, Dip into White chocolate and roll in nuts, coconut or Sprinkles.
I’m sorry for lack of pic’s at this point, but my camera screamed in horror at the thought!!!!!
It already had Marshmallow finger prints all over it.
 
 
This is the perfect Saint Patrick’s Day treat or upcoming Easter Treat.
~
 Another one of my favorite treats with Marshmallows is this!

They won’t take you more than 10 minutes to make.

Just Click on the picture to find out how to create them.

 

Homemade Marshmallows

Alton Brown’s recipe.

 Ingredients:

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

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  • Valerie M. - March 10, 2011 - 3:54 pm

    Those are the prettiest, yummiest looking marshmallows I ever saw.ReplyCancel

  • Yvonne @ TriedandTasty.com - March 10, 2011 - 6:33 pm

    Ohmygoodness – these look divine 🙂 That’s a killer name you’ve got for them!ReplyCancel

  • Shannon Carter - March 10, 2011 - 7:38 pm

    Mom…those look so yummy! Where are mine? Your not a very sharing person lately. I’m disappointed! I’m just kidding. I’m sure Jessica came first! I still love you! They look awesome. You did a beautiful job. Talk to you later!ReplyCancel

  • Lindsey @ Gingerbread Bagels - March 11, 2011 - 9:35 am

    Oh my word those marshmallows look sooo good and they’re just gorgeous! I love how you took simple homemade marshmallows to another level. Wow these are truly amazing. 🙂 I’m so glad I found your blog!ReplyCancel

  • Georgia @ The Comfort of Cooking - March 11, 2011 - 12:06 pm

    Wow, these are both a mouthfull in title and look! What a wonderful and decadent little treat. Great job on these, Jonna! I have got to try homemade marshmallows one of these days…ReplyCancel

  • Jessi @ Quirky Cookery - March 12, 2011 - 2:59 pm

    I’ve made my own marshmallows plenty of times before, but it’s usually for something specific. I’ve never dipped them in such a variety of things, though, and those peanut butter smores ones have me drooling!ReplyCancel

  • Brandi - March 14, 2011 - 8:33 pm

    I would really drive down just to try a carmel tosted coconut marshamllow. That looks like Heaven. I will have to try these for sure when I can. Did Dad like them?ReplyCancel

  • Sarah - March 17, 2011 - 10:13 am

    Hello Jonna! Thanks for leaving a comment on RecipeLion’s blog the other day. I Love your blog and just fell in love with this marshmallow recipe too, wow.

    I was wondering, have you ever blog hopped before? We’d love it if you contributed this fantastic marshmallow one to our blog hop on favorite spring-time recipes. Also it’s a great way to get links back to your site. Hope to see you there!

    The blog hop will go live here just after midnight:

    http://www.recipelionblog.com/fabulous-food-friday-march-blog-hop

    Thanks,
    Sarah
    Editor
    RecipeLion.com
    blog.recipelion.comReplyCancel

  • Erica - February 23, 2012 - 4:06 pm

    Oh my GOSH! I want to stuff every single one of those in my mouth They look so delicious! Love your site. You have incredible recipes!ReplyCancel