Chocolate Coconut Swirled Marshmallows

I love to make my own marshmallows-they just taste SO much better than store bought and people think you're fancy smchmancy (when really it takes about 20 minutes to make and most of that time is waiting for things to puff up!)

These are special marshmallows, chocolate swirled in with a bit of coconut extract and topped with toasted coconut.  If coconut isn't your thing, leave it out and subsitute vanilla extract instead to just have true chocolate swirled marshmallows.

 *Makes an 8x8 container, or about 64 marshmallows

•  4Tbs cocoa powder
• 4Tbs boiling water
• 2 packets gelatin
• 1/2 cup + 4 Tbs. ice cold water
•  2 tsp coconut extract (vanilla if omitting coconut flavor)
• 1 1/2 cups sugar
• 1/2 c + 2Tcorn syrup
• 1/4 tsp salt
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• 3/4 cup toasted shredded coconut
• Pam

Instructions

1. Spray an 8” x 8” metal pan with Pam-lightly
2. Mix the powdered sugar and cornstach together and set aside
3. Sprinkle 1/2 of the toasted coconut into the pan and move around until the bottom is coated, set aside
4. Stir the cocoa powder with the boiling water and coconut extract in a small bowl and stir thoroughly to dissolve the cocoa, set aside
5. In your stand mixer, attach the whisk attachment
6. Sprinkle the gelatin packets in, and pour 1/2 of the cold water on top-leave alone to let bloom 
7. In a small bu heavy pot, add the sugar, salt, corn syrup, and remaining water- cover and leave along for 3-4 minutes
8. Uncover and monitor with a candy thermometer until mixture reaches soft ball stage- 240 degrees (about 6-8 minutes)
9. SLOWLY and CAREFULLY pour the hot sugar mixture into the mixer with it running at its lowest speed
10. Once everything is added, gradually crank it up to high and let it whip for 9 minutes
11. During the last minute of whipping, stop the mixer and add in the cocoa mixture-whip quickly just to swirl, not to combine
12. Immediately pour the marshmallow into the pan, using a PAM coated spautla to help get everything out
13. Spray your hands with Pam and smooth out the top, then sprinkle the rest of the toasted coconut on top
14. Let marshmallows sit, uncovered 8 hours or overnight
15. The next day, turn the out onto a cutting board and use a pizza cutter dipped in the cornstarch/powdered sugar mixture to cut into squares
16. Dust the cut edges with the cornstarch/powdered sugar mixture, shake off excess powder and enjoy!

*Marshmallows will keep several weeks at room temp in an air-tight container.