But since I'm a little bit in love with Bea's of Bloomsbury and would like to master everything that they serve, I decided to be brave. And, it worked. Although I think it may have been a little more beginners luck than anything else.
I used a recipe from Annalise's blog, the measurements are in both American cups and grams etc. After spending what felt like forever reading various recipes and watching YouTube videos, I decided that this one seemed to be the most straightforward.
1 cup desiccated coconut
1 cup (8 fluid ounces) cold water
460g granulated sugar
1/2 cup (4 fluid ounces) golden syrup
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon vanilla extract
1 teaspoon coconut extract (I couldn't find any so just used more vanilla)
- Grease the sides of a 9x13 inch baking dish and dust with coconut.
- Add half the water and all of the gelatin into the mixer and leave to soften.
- Combine sugar, golden syrup, the remaining water and salt over a low heat.
- When the sugar has fully dissolved increase the heat to medium and bring to boil.
- Continue to cook the sugar mix without stirring until a sugar thermometer reads 240 degrees F (around 115 deegres C).
- Poor the melted sugar mix over the gelatin in the mixer as soon as it reaches this temperature. Stir until the gelatin is dissolved.
- Beat on a high speed until the mix has turned from a light caramel colour to white and has tripled in volume. Approximately 6 minutes.
- Meanwhile, beat the egg whites until they just about hold a stiff peak. Add the eggs and vanilla/coconut extract until well combined.
- Pour the marshmallow into the prepared dish and sprinkle with more coconut. Leave to set for at least 3 hours, I left mine overnight.
- To get the marshmallow out the dish, you may need to do a little poking with a palette knife but it does come out fairly easily.
- Slice into small cubes and toss in more coconut as the sliced edges will be a little sticky.
Will last up to a week in an airtight container.