With grocery shelfs exploding with marshmallows in all shapes, sizes and colors you might not have thought to make your own.  If the thought did cross your mind, the expectations of sticky and gooey may have crossed your mind too.  Then again why would anyone make marshmallows when they sale delicious bags and bags of them at the store.  It's all in the taste.  The homemade marshmallow is in a completely different league than their kin with the same name.  And as I always say...("they are easy to make!).  The only items you need, and may not have is a candy thermometer.  If you don't have one, go get a good one about $15.00.  It will open you up to all kinds of fun stuff the cook.  This recipe I've been making for a few years.  It's from "Ina Garten the Barefoot Contessa" It also turned out to be one of my families favorite goodies at Christmas.  I bet it would be a family favorite for Valentines too!

The toasted coconut is the barrier between you and a sticky mess.  If you happen to hate coconut.  Make sure you use a good amount of powder sugar instead.  I have to say the toasted coconut gives a nice crunchy texture to the marshmallows.   Bon Appetite, Peggy

7oz  sweetened coconut

How to toast coconut;

There are two ways to toast coconut.  In a pan on top of the stove, or in the oven.  I use the oven method.  So turn your oven to 350.  Sprinkle coconut on to a cookie sheet.  Bake in the oven, siring with a metal spatula so the coconut gets evenly browned.  Watch closely it doesn't take long.

 In a nonmetallic 9x13 pan ( i use a glass dish) sprinkle 1/2 of your toasted coconut. 

MARSHMALLOWS

3 packages unflavored gelatin

1 1/2 cups sugar

1 cup water, divided

1 cup light corn syrup

1/4 tsp salt

1 TBS.  pure good vanilla

confectioners sugar for dusting

In a bowl of a stand mixer, and with the whisk attachment in place.  dissolve the gelatin and 1/2 cups cold water.  Let sit while you make the syrup.  In a heavy bottomed pan combine sugar, corn syrup, salt and 1/2 cup water.  Cook over medium heat, stirring occasionally until sugar dissolves and syrup reaches 240 on a candy thermometer.  Remove from heat.  With the mixer on low speed, slowly pour the syrup into the gelatin until combined.  Scraping down the sides the best you can.  Turn the mixer to high and beat until the mixture is very thick and the bowl feels cool to the touch, about 10 minutes.  Add vanilla and mix well.  Now this part is sticky and fun... pour the marshmallows on the layer of coconut.  With wet hand scrape pan the best you can.  Now lick your hands, thats the fun part. With wet hands smooth the  marshmallow in to the pan.  I don't go all the way to the edges.  Sprinkle rest of coconut on top.  Let sit over night or for a few hrs uncovered.  The finishing touch is some good chocolate drizzled on top