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Coconut Taffy Marshmallows with Pistachios and Cherries

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These delightful, simple, delicious homemade marshmallows are very unique. 4 cans of coconut water are reduced to a syrup and whipped into gelatin, creating a mineral-rich, slightly salty treat that can be used in many ways. They have a flavor that reminds me of good ole fashioned salt-water taffy.

Method:
Pour the coconut water into a heavy bottomed saucepan and bring to a boil, reduce heat to simmer and allow the coconut water to reduce to a syrup. Add the 1/2 c honey and stir, heat until it is about 240 degrees F or the soft ball candy stage. (To test for soft ball put a bit of the syrup into cold water and see if it forms a soft ball of candy.)

In the meantime bloom the gelatin in the 1/4 c of cold water by sprinkling it over the water.

When the syrup is at the soft ball stage whisk it into the gelatin and continue to whip the mixture until it becomes fluffy and thick. Add in the chopped fruit and nuts and whip to mix.

Pour out the mixture into a greased pan and allow to cool. When fully cooled cut into squares. Dust with cocoa powder.

These marshmallows can be eaten as is, toasted very lightly and added to smores or cut into smaller pieces and made into a rocky road ice-cream.

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