For the bloom:
3 tablespoons unflavored gelatin
1 1/2 cups 100 percent passion fruit or mango juice concentrate or nectar
For the base:
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1 cup 100 percent passion fruit or mango juice concentrate or nectar
1 1/4 cups Marshmallow Syrup
Pinch of salt
1 3/4 cups granulated cane sugar
Makes 36 servings.
Coat 9-by-13-inch or 11-by-15-by-1-inch pan with nonstick spray, wiping it lightly with a paper towel so that only a thin film of oil remains.
For the bloom: Place the gelatin in a small bowl and whisk in the juice until smooth. Set the bowl near the stove.
For the base: Place all the ingredients into a heavy 4-quart saucepan over medium-high heat, stirring to moisten all the sugar. Bring the mixture to a boil, cover the pan, and boil 2 minutes. Remove the cover, insert a candy thermometer, and cook the base to 250 degrees. Do not stir the mixture once the lid has been removed. Turn off heat, remove the thermometer and gently stir in the bloom.
Pour the batter into the bowl of a stand mixture with a wire whisk attachment and gradually increase the speed to high, beating the mixture for 10 minutes. (Cover the mixture with a clean kitchen towel for the first 3 to 4 minutes to avoid splattering.) Spread the batter into prepared pan and let cure, uncovered, at least 4 hours or overnight. Cut and coat with coconut. Coconut coating: Spread coconut evenly in a single layer on baking sheet. Bake20 to 30 minutes in a preheated 325-degree oven, stirring often. Allow to cool.
Nutritional information per marshmallow: 86 calories (none from fat), no fat, no cholesterol, 21 grams carbohydrates, trace protein, 8 milligrams sodium, trace dietary fiber.