Ingredients
- 180 grams sugar
- 250 grams hot water
- 1 tbsp gelatine
- 1 tsp vanilla
- 1 cup dessicated coconut (to coat)
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I'm cooking this todayRecipe's preparation
Line slice tin (18 x 28cm) with baking paper.
Place sugar into mixing bowl and pulverise 8 sec/speed 9.
Add gelatine and hot water and cook 7 min/100C/speed 2 (or until sugar is dissolved).
Remove lid and place mixing bowl on bench to cool to room temperature (or until a thick syrupy consistancy is reached).
Replace mixing bowl and insert Butterfly. Place basket on top of lid and whip syrup 3 mins/speed 4 (until mixture starts to thicken).
Remove basket and whip a further 3 min/speed 4 or until mixture is thick (similar to a meringue mix).
Add vanilla and mix 15 sec/speed 4.
Pour into tin and refridgerate for approx 15 mins until set.
Use a wet knife to slice into squares. Put coconut in a bag and toss each square in coconut until well covered.
Tip
If you wish to colour the marshmallow, just add a few drops of natural food colouring with the vanilla.
If you wish to colour the coconut just add a few drops of natural food colouring in the bag and rub in to get the desired effect.
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great easy recipe. It is essential to let the mixture cool down before whipping. Kids loved the bunny for Easter, I made love hearts with the leftovers.
Mine flopped like a few comments here. At the end of the steps it was still liquid. Took the bowl out and cooled it on the bench again and it seemed to work better the next time. Kept doing that a few times and eventually I got a nice, fluffy, glossy mixture. I think the bowl naturally heats up after a few minutes of the blade going. Keeping the mixture cool is the key I think.
Was very impressed with how these turned out! I waited until the sugar/gelatine/water syrup cooled to less than 37ºC (ie when I put the bowl back no temperature lights came on) - maybe those that had fails proceeded with the recipe while the syrup was too warm? Also, I used plain white sugar - maybe it doesn't work with other kinds, such as raw?
For some reason it just melts off into a pink puddle. The marshmallow still tastes good, but you couldn't serve it or gift it to anyone. (I tried a candy cane dust/cornflour mix and that didn't work either.) If I was to try my use-up-all-the-old-candy-canes tactic again, I'd use the candy canes in step 2 as part of the sugar. Minty marshmallows! 
FWIW, if you're planning to coat these in milled candy canes, don't.
I'm going to try these for sure with my grandaughter thank you for sharing
Patsy McCafferty
in fact, I thought I would increase the speed which broke my butterfly whisk and the insert over jug hole blew off and I had sticky goo all over the place....
a dismal failure. mixture stayed runny no where light & fluffy.
First time ever considering to make marshmallow! Light and delicious, my husband thinks it's too watery..to be seen how it will fare in rocky road! I did add an extra spoon of gelatine.
This recipe is great!
I added an extra tablespoon of gelatine as I plan on using it in rocky road eggs and also added more Vanilla- still soft and fluffy.
I made a different recipe that turned out horrible, could taste the gelatine and it set very firm- wasn't pleasant at all.
Easy as! Tried other recipes and they separated - these were perfect - I'm going to add an extra tbs of gelatine next time so I can used them n rocky road
Perfect! Soft, fluffy and delicious. Awesome recipe! Thanks so much
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