Where’s the reverse button on this thing? I’m at 100 posts already and can’t figure out how the heck I got here. I’m not ready! Where did the time go? I’m still a baby food blogger!
In honor of these new triple digits I’m giving away some homemade coconut marshmallows and one of my favorite books, “Marshmallows, Homemade Gourmet Treats” by Eileen Talanian where I found this impressive recipe. Well hopefully you’ll get the marshmallows, if I keep my paws off them long enough to send them to you! If you’ve never had homemade marshmallows you must try them! You may never eat another store bought tasteless sponge again.
All you have to do is post a note stating your favorite food and why it’s a favorite. Just write a comment, and my 7-year-old will draw a number out of a hat Tuesday July 14th at 8p.m. I’m excited to see your answers, and hope it tells me a bit about you!
I want to thank-you for all the support and friendship. I didn’t really understand what a food blog was when I got started, and it’s been a pretty big learning curve. So big really, that just when I think I grasp a new idea, another one comes along and off I go again attempting to learn like crazy. This happens several times a week and I’m still climbing that mountain. So any food blog advice you want to throw at me I’m all ears!
Since my first post on March 23rd I’ve had 144,931 visits, which completely shocks me. I didn’t think my food blog would get much attention, but I guess I was wrong. Although that first post of Plum Good Sour Cream Coffee Cake never got any love! Through this process I’m learning how to be a better food photographer, writer, and cook.
I’ve also met wonderful new friends here. Many stand out, but I want to honor the first. Kathia Castro from http://pinklittlecake.blogspot.com/. I didn’t know it at the time, but she had been ogling my food images over on MySpace. She didn’t have an account so she never commented, but she got here almost the day I started writing. She then immediately introduced and advertised my blog on hers. Kathia believed in me before I even had a clue what I was doing, and with that little post of hers I found the courage to jump into this project. Kathia, I am more grateful for you than you know.
There are so many others to mention, Kim (Red), Veronica, Krista, Marina, Cheryl, and many others from MySpace who have motivated and encouraged me. Thank-you for your friendships. Thank-you Patricia, Mary, Marta, Sherri, Esi, Monique, Mari, Donna, Heather, Ginger, Jamie, Kevin, Linda, Finsmom and anyone else I am forgetting to mention from blogger. Your comments, your blogs, and your friendships help me grow and learn. (I’ll add you if I forgot you, just yell!)
Thank-you for coming along on this journey with me. It means the world to me.
This is the syrup used to make all the recipes in Talanian’s book. It makes approximately 1 quart, which will keep in a covered jar for up to two months at room temperature. You must let the syrup cool for 15 minutes before pouring into jars, or it will crystallize.
Author’s Notes: The syrup will be very thick once it cools. To use it, microwave for 2 minutes on high power. Do not stir the syrup.
Please read all the instructions and have everything in place before beginning.
2 cups water
5 1/3 cups granulated cane sugar
1 teaspoon cream of tartar
Pinch of Salt
Place the ingredients in a heavy 4-quart saucepan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat, and cover the pan for 2 minutes to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer, and increase the heat to high. Do not stir it at all once you have removed the lid of the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees F. Remove from the heat and let the syrup cool for 15 minutes. Ladle into clean jars and attach the lids.
Store it at room temperature for up to two months. If the syrup begins to form crystals at the bottom of the jar, don’t be alarmed; pour out the amount of syrup you need when you use it, without scraping the jar. Discard any crystallized part that is left in jar.
Toasted Coconut Marshmallows
It’s essential to use “lite” coconut milk. The marshmallow batter cannot support all that fat. Please read all the instructions first and have everything in place before starting.
For the bloom:
4 Tablespoons unflavored gelatin
2/3 cup “lite” coconut milk
For the Base:
½ cup + 2 Tablespoons water
1 ½ cups Marshmallow Syrup
2 cups granulated cane sugar
Pinch of salt
¼ cup “lite” coconut milk
For the Coating:
2 cups coconut (I used organic unsweetened)
Prepare a pan (9x13 or close to that) by coating it with nonstick spray, then wiping it lightly with a paper towel so that only a thin film of oil remains. (I used light colored olive oil instead)
First make the bloom. Place the gelatin in a small bowl and stir in the coconut milk until there are no lumps. Set the bowl near the stove.
Place the base ingredients in a heavy 4-quart saucepan over medium heat. Bring the mixture to a boil, cover the pan, and boil for two minutes. Remove the cover, insert a candy thermometer, and cook the base to 260 degrees F. Do not stir the mixture once the lid has been removed. When the base reaches 260 degrees F, turn off the heat, remove the thermometer, and stir in the bloomed gelatin.
Pour the batter into the bowl of a stand mixer and gradually increase the speed to high (Use the wisk attachment). Cover the mixer with a clean kitchen towel for the first 3 or 4 minutes to avoid splattering hot liquid on yourself. Beat the batter for a total of 12 minutes.
When there is just 1 minute of beating time left, very slowly drizzle in the “lite” coconut milk. Then continue beating for another 30 seconds. Scrape the mixture into the prepared pan and let it cure, uncovered, for at least 4 hours or overnight.
Preheat the oven to 325 degrees F and spread the coconut evenly in 1 layer on a baking sheet. Bake in a preheated oven for 20 to 30 minutes, stirring often. (My coconut toasted perfectly in 12 minutes. I stirred every 5 minutes. So check it often). Cut the marshmallows as desired, and coat them with the toasted coconut. (I oiled a pizza cutter and used a clean ruler as a cutting guide and cut them into squares). Store in an airtight container, with a corner slightly ajar, for up to 2 weeks.
Recipe from the book "Marshmallows, Homemade Gourmet Treats" by Eileen Talanian. Pictures by Laura Flowers.
Update: Clara just drew out number 37. So that would be Patricia over at Butteryum. Please send contact info soon to Laurajeanne25@yahoo.com and I'll send you your stuff.