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Marshmallow
Squares: Preheat oven to 325 degrees F (165
degrees C) and place the rack in the center of the oven. Lightly
butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking
pan.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until creamy and
smooth. Add the brown sugar and beat until
incorporated. Beat in the flour
and salt until the mixture starts to form clumps. Press the dough evenly and firmly
onto the bottom of the pan. Lightly prick the dough with the tines of a fork. Bake for about
20 minutes or until the
shortbread is set and beginning to brown around the edges. Remove from oven and
place on a wire rack to cool while you make the filling.
Filling:
Place the cold water in a saucepan and then sprinkle the gelatin over the top.
Let stand for five minutes or until the gelatin is swelled and spongy. Stir in the granulated white sugar and salt and
place saucepan over medium heat. Heat, stirring constantly, until the gelatin
and sugar are dissolved and mixture is hot to the touch. Remove from heat and stir in the confectioners sugar. Let cool to room
temperature.
When cool, pour
into your mixing bowl, fitted with the whisk attachment, (can use a hand mixer)
and beat until foamy. Add the baking powder, vanilla extract, and about 2 drops
of red food coloring. Continue to beat on high speed until the mixture is very
thick and holds stiff peaks. This will take about 10-15 minutes. Then pour the
filling over the pre baked crust and smooth the top with the back of a spoon or
an offset spatula. Sprinkle the toasted coconut over the top. Let stand for
about 6-8 hours or until the marshmallow has set.
To serve, run a
knife around the inside edge of the pan, and then cut into squares. The bars can
be covered and stored at room temperature, or in the refrigerator, for up to
five days. They can also be frozen.
Garnish:
Place the coconut on a baking sheet and bake in a 325 degree F (165 degree C)
oven for about 5-8 minutes or until the coconut is lightly brownied. Watch
carefully and stir the coconut often as it bakes to prevent over browning.
Makes 16
Marshmallow Squares. Preparation time 45 minutes.
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