Sweet Pete's Toasted Coconut Marshmallow
1 1/2 C Sugar
1 Cup Clear Karo syrup
3 Tbsp Gelatin
Confectioners Sugar or Corn Starch
1 Tbsp Coconut Extract
All Natural Cooking Spray
1. Spread coconut flakes on sprayed pan. Toast at 450 degrees for 10 minutes. Stir approximately every minute to prevent burning.
2. Chill 1/2 cup of water.
3. Mix 1/2 cup chilled water with sugar and syrup.
4. Heat on high heat while stirring until reaches a boil.
5. Once mixture is boiling cover for 2 minutes.
6. Remove lid and insert candy thermometer. Cook until mixture reaches 250 degrees.
7. Pour into a mixing bowl for electric mixer.
8. Let chill until temperature reaches 210 degrees. (8 to 15 minutes)
9. Mix cold water with gelatin and stir evenly. Heat mixture until it is liquid.
10. Pour gelatin mixture into mixing bowl. Whip on high for 6 minutes (use paddle attachment).
11. During the last 2 minutes slowly incorporate the toasted coconut and coconut extract to taste. Recommended Quantities: 1/2 cup of toasted coconut and 1 tsp coconut extract.
12. Spread out over oiled sheet pan.
13. Let sit for at least 4 to 6 hours and cut with oiled shears. Use corn starch or confectioners sugar to prevent sticking.
Sweet Pete's Pecan Pralines:
1 cup of sugar
1 cup of brown sugar
1 1/2 sticks of unsalted butter
1/2 cup of heavy whipping cream
1 cup of cold milk
3 cups of pecan halves
1 tsp real vanilla extract
1. Toast pecans for 5 minutes at 450 degrees. Chop coarsely.
2. Heat unsalted butter on high heat until melted and add sugars.
3. Stir thoroughly and add heavy cream. Continue to stir and add milk.
Continue to stir and add nuts.
4. Stir with a wooden spatula until the mixture boils. Reduce heat to medium.
5. Continue to stir for 15 minutes.
6. Insert candy thermometer and cook to 240 degrees.
7. Deposit on oiled sheet pan.
8. Let cool for approx. 20 minutes.
9. Wrap in food wrap.
First Coast News