Isn't White Luscious?

When I am not thinking of red these days - be it Xmas red (for obvious reasons) or blood red (due to various injuries and wounds we happen to be nursing at the moment in our home) or tomato red (due to the bottles of juice in which we had to bathe our skunk encountered Golden Retriever) - I am thinking a lot of white.

Is white a color? I say yes. And in additive color theory it is, in a nutshell, said to be the merging of many colors. So, loving color, I love white. White is often said to convey purity, innocence, simplicity and new beginnings (weddings, even funerals to convey sympathy and life celebration).

Some of the reasons I love the WHITE at this time of year:

Snow  - see last post on one of my favorite spots on the planet - Deer Valley, Utah.
White Sherpa fur (not real) - cozy hoodie - my favorite from Barefoot Dreams Cozychic.
Marshmallows - fluffy, simple and reminiscent of youth.

All so yummy and luscious this time of year.

Straight from Orrganics' home kitchen:
Homemade Toasted Coconut Marshmallows

Easy and fun to make. Perfect for s'mores and great for topping hot chocolate. They melt in your mouth. And, this morning they were also a breakfast food. 

Recipe:
Marshmallow Batter:
3 packs of unflavored gelatin
1 cup of light corn syrup
1.5 cups of granulated sugar
1 tablespoon of vanilla (not the imitation extract)
1/4 teaspoon of kosher salt

Toppings:

bag of sweetened shredded coconut, toasted*
confectioners' sugar
optional: cayenne pepper/red pepper flakes - a topping for some added HEAT which I love (and of course, here is that red color again)

To make the Marshmallow Batter:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Sprinkle half the toasted coconut* in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut (and do the same with the cayenne/red pepper if you are using it). Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into LARGE squares. Use a pizza cutter. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

ENJOY!

* To toast the coconut, sprinkle evenly on a cookie sheet or jelly roll and bake at 350 until lightly browned - toss frequently. This takes 5 or so minutes - watch so you don't burn. Time could vary.

Next time I will be adding a dusting of graham crackers and choc for instant s'mores yummmmmmmmm!

Please know that the recipes for homemade marshmallows out there are all quite similar. The one I use is adapted from The Barefoot Contessa, Family Style by Ina Garten - someone I feel especially close to although we have never met.

all photos by Jackie