Caramel Coconut Marshmallows
Ingredients
Instructions
- Lightly grease and 9 inch square cake pan and line with parchment paper.
- In a large bowl, combine sugar and 1/2 cup hot water. Using an electric mixer, beat on high 3-4 minutes, until sugar dissolves completely.
- In a separate bowl, sprinkle gelatin over 1/2 cup just-boiled water, whisking vigorously with a fork to dissolve. Beat into sugar mixture with vanilla 8-10 minutes, until mixture is white and fluffy.
- Pour half mixture into pan and swirl over an even layer of caramel topping. Pour over remaining marshmallow. Set aside at room temperature 3-4 hours, until firm.
- Using a hot knife, cut marshmallow into small squares, wiping knife between each cut. Sprinkle with coconut or roll in coconut to coat.
Nutrition & Diet Analysis (per serving)
238
kcal
12% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).