Name: Unicorn Marshmallows
Ingredients: Oil (for greasing); 1½ cups coconut water; 3 tablespoons powdered gelatin; ¼ teaspoon cream of tartar; ¼ teaspoon sea salt; 2 cups granulated sugar; ¼ cup honey; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1 to 2 drops natural pink food coloring; 1 to 2 drops natural green food coloring; 1 to 2 drops natural blue food coloring; 1 to 2 drops natural purple food coloring; 1 to 2 drops natural yellow food coloring; 2 tablespoons cornstarch (for dusting); 2 tablespoons confectioner's sugar (for dusting)

Oil an 8 x 8-inch pan and line it with parchment paper.
Lightly oil the parchment paper.
Pour ½ cup of coconut water into a large stand mixer bowl, sprinkle the powdered gelatin on top, and let it soften.
Add the cream of tartar and salt, and beat on high speed for 2-3 minutes until it becomes fluffy.
Place the remaining coconut water in a saucepan along with the granulated sugar and honey.
Cook over medium-low heat until the sugar has dissolved.
Keep stirring and increase the temperature until the mixture reaches 240°F.
Use a thermometer to check the temperature.
Carefully pour the cooled syrup mixture into the gelatin mixture still in the mixer bowl.
Add the vanilla and coconut extracts, and beat on low speed until combined.
Increase the speed to high and continue beating until it becomes fluffy and the mixture triples in volume, which takes about 6 minutes.
It should still be slightly warm and workable.
Set up 5 separate bowls on the work surface and add a different natural food color to each.
Make sure you mix well.
If using powders, mix each one with 2 teaspoons of water to dissolve them evenly through the marshmallow.
Lightly oil 5 spoons or spatulas, one for each bowl.
Spoon one-fifth of the marshmallow into each bowl and mix quickly with the oiled spoon or spatula to incorporate the color.
Scrape the marshmallow into the lined pan, spreading it across the base.
Repeat this process with each of the remaining colors, layering them on top of each other in the pan.
Work quickly before the marshmallow starts to set.
Use an oiled knife to swirl through the mixture to create a marbled effect.
Do not overwork it, or you will lose the marbling.
Dip the knife in cold water and smooth the surface.
Cover the pan with a lightly oiled piece of parchment paper and set it aside in a cool cupboard overnight to fully set.
The next day, use a lightly oiled sharp knife to tip the marshmallow onto another sheet of parchment paper and slice it into cubes.
In a small bowl, mix the cornstarch and confectioner’s sugar, and use this mixture to coat the sides of each marshmallow cube.

Unicorn Marshmallows

Ingredients

Makes about 32 marshmallows

Instructions

Notes / Tips / Wine Advice:

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