Caramel Coconut Marshmallows – a delicious recipe with sugar, powdered gelatin, vanilla, caramel topping, coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly grease and 9 inch square cake pan and line with parchment paper.
2
In a large bowl, combine sugar and 1/2 cup hot water. Using an electric mixer, beat on high 3-4 minutes, until sugar dissolves completely.
3
In a separate bowl, sprinkle gelatin over 1/2 cup just-boiled water, whisking vigorously with a fork to dissolve. Beat into sugar mixture with vanilla 8-10 minutes, until mixture is white and fluffy.
4
Pour half mixture into pan and swirl over an even layer of caramel topping. Pour over remaining marshmallow. Set aside at room temperature 3-4 hours, until firm.
5
Using a hot knife, cut marshmallow into small squares, wiping knife between each cut. Sprinkle with coconut or roll in coconut to coat.
100
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 tbsp powdered gelatin, 1 tsp vanilla extract, 1/2 cup thick caramel topping, and more.
Yes, Caramel Coconut Marshmallows falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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