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Dessert

Toasted Marshmallows

A sweet confection of marshmallows coated in coconut fondant and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Coconut and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Toasted Marshmallows

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Roast the coconut in an oven at 350°F (175°C) until nice and brown, then spread out to cool.

Make the coating

  1. In a pan, combine the fondant with enough water to create a smooth, thin paste.

  2. Add vanilla extract for flavor.

  3. Fold in a handful of marshmallows until they are coated with the syrup.

Coat and finish

  1. Drop the coated marshmallows into the coconut and mix until they are covered.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coconut + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together2,294 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine dry coconut
Toasted coconut forms the crisp, browned outer coating and adds a toasty flavor.
Fondant
Melts into a sweet syrup that binds to the marshmallows and sets into a glossy coating.
Marshmallows
Center ingredient that is wrapped in the fondant syrup and coconut.

The step that matters

Coating the marshmallows in the fondant syrup. The paste must be smooth and thin enough to coat evenly; if it is too thick or too hot, it clumps or runs off, leaving bare spots that the coconut will not stick to.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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