I'm getting rather behind in my blogging at the moment. Life seems to have suddenly sped up and five minutes to sit down and blog seems to be a fantasy. Still, that's the way it goes sometimes.
This is the second time I've made marshmallows, and these were rather nice. The coconut stopped them sticking together without making the harsh crispy edges that a cornflour-icing sugar mixture does.
They disappeared pretty sharpish too, when presented at work. They are rather good for topping hot chocolate, the coconut and the chocolate go well together.
250g desiccated coconut
sunflower oil, for greasing
30g powdered gelatine
300g caster sugar
125g golden syrup
2 large egg whites
pinch of salt
2 tsp vanilla extract
I'm entering this in #CookBlogShare, hosted this week by Kirsty at Hijacked By Twins
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Next up: Chocolate Praline Cupcakes