Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Better than marshmallows from the store.

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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 35 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray an 8-inch square baking pan with cooking spray.

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  • Mix cold water and gelatin together in a bowl until gelatin is dissolved.

  • Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.

  • Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.

  • Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

Nutrition Facts

90 calories; protein 0.8g; carbohydrates 12.5g; fat 4.4g; sodium 7.5mg. Full Nutrition
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