Toasted Marshmallow Squares

Step by step method

• Step 1

  Preheat oven to 350 degrees F with the rack in the center of oven.

• Step 2

  Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.

• Step 3

  Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.

• Step 4

  Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.

• Step 5

  Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.

• Step 6

  Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.

• Step 7

  Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).

• Step 8

  Remove from heat and allow to stand until bubbles dissipate.

• Step 9

  With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.

• Step 10

  Increase speed to high and beat until very thick, about 15 minutes.

• Step 11

  Add vanilla and coconut extracts and beat 1 minute more.

• Step 12

  Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.

• Step 13

  Let stand, uncovered, at room temperature until firm, about 2 hours.

• Step 14

  Run a sharp knife around edge of marshmallow and invert onto a cutting board.

• Step 15

  Cut into 3/4" wide strips, then cut each strip into 3/4" squares.

• Step 16

  Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.