Marshmallow no corn syrup

 

INGREDIENTS

• 2 packets gelatine powder 
• 1 cup water, divided 
• 2 cups Sugar 
• 2 tsp vanilla extract, OR EXTRA flavor 
• 1/4 tsp salt

INSTRUCTIONS

1. add two packets of gelatine powder to the bowl of your KitchenAid, give it a stir and leave it to set 
2. pour 1/2 cup of cold water in the bowl of a KitchenAid mixer fitted with the whisk attachment, give it stir or two and then leave it set 
3. meanwhile stir the remaining water and the sugar together in a heavy bottom sauce pan
4. Bring sugar and water to a boil, boil for 2 minutes 
5. then add your vanilla extra or other flavors, and the salt, be aware that adding things to hot syrup can sauce it to bubble violently
6. once all the syrup is added slowly turn the mixer up to high or 1-2 notches below will be fine too 
7. let it run until the mixture is soft, white and fluffy, about 10-15 minutes it should hold a bit of peak when you dab a spoon in it, the top will hold and then fall over
8. Butter 9x13 pan
9. Pour fluffy mixture in pan and spread evenly
10. Let set for 4 hours or overnight
11. In bag mix 3 Tablespoons corn starch and 1/4 cup powder sugar 
12. Slice the marshmallows will a pizza cutter, cut 1 1/2 inch to 2 inch squares
13. Place the cut pieces in bag with powder mixture and shake to cover

Coconut Bread

Bread
1 cup oil
2 cups sugar
2 Tbsp. Coconut extract
4 eggs
1 cup buttermilk
1/2 tea soda
1/2 tea salt
1/2 tea baking powder
3 cups flour
1 cup chopped nuts
1 cup coconut


Glaze
2 cups  sugar
1 cup water
2 Tbsp. coconut extract

Preheat the oven to 350ºF. Grease a loaf pan or line with parchment paper. (Makes 2-3 large loaves)

In a large bowl, lightly beat the eggs. Add the sugar, oil and coconut extract and whisk to combine.

In another bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry mixture and the buttermilk to the egg mixture. Stir together until it is almost combined, then add the coconut and stir just until combined. Don’t overmix.

Pour the batter into the prepared pan and transfer to the oven.
Bake until a tester inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes.
 
When the bread is almost finished baking, combine the sugar and water in a small saucepan and set it over medium heat. Bring to a boil and let it boil for 5 minutes. Remove it from the heat and stir in the coconut extract.

Remove the bread from the oven, and, leaving the bread in the pan, poke holes in the bread with a long skewer and run a butter knife along the edge.  Pour the syrup over the hot bread.

Allow the bread to sit at room temperature for at least 4 hours before serving.