|... take one, not two ...|
There they were ... looking just like the ones my mother used to make when I was a child. I have no memory of these tasty treats being around for more than a day. They were always fresh, and how far could they have gone with ten of us in the house. In fact, I think Wyora used to hold back the older ones to make them wait until the squares were fully set and she had dredge the still white sides of them with that final touch of cocoanut.
Enjoy reading the recipe. I am not suggesting anyone has the time to try to make it, since it takes more than 15 minutes, the generally allotted in our lives to make a full meal for five or more people.
I looked through the Johnson Family Manna From Heaven cookbook for the recipe and didn’t find it.
Thank you, Epicurious.com for giving it up to me. As well, I do remember Aunt Elmoyne Johnson saying that she always made these for Jack – they were his favorite treat. I also remember that she did layer them between piece of wax paper so that they didn’t run into one another as they sat in the container. In our house, that would have been a waste of a piece of wax paper.
Toasted-Cocoanut Marshmallow Squares
• 2 cups unsweetened dried coconut
• 3 (1/4-ounces) envelopes unflavored gelatin
• 1 cup water, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract
• Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preheat oven to 350°F with rack in middle. Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. 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. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. • To avoid stickiness, try to make marshmallows on a dry day.
Read More http://www.epicurious.com/recipes/food/views/Toasted-Coconut-Marshmallow-Squares-240939#ixzz15plCduHJ