Caramel Coconut Marshmallows - cooking recipe

Ingredients

1/2 cup sugar
1/2 tbsp powdered gelatin
1 tsp vanilla extract
1/2 cup thick caramel topping
7 oz toasted shredded coconut

Preparation

Lightly grease and 9 inch square cake pan and line with parchment paper.
In a large bowl, combine sugar and 1/2 cup hot water. Using an electric mixer, beat on high 3-4 minutes, until sugar dissolves completely.
In a separate bowl, sprinkle gelatin over 1/2 cup just-boiled water, whisking vigorously with a fork to dissolve. Beat into sugar mixture with vanilla 8-10 minutes, until mixture is white and fluffy.
Pour half mixture into pan and swirl over an even layer of caramel topping. Pour over remaining marshmallow. Set aside at room temperature 3-4 hours, until firm.
Using a hot knife, cut marshmallow into small squares, wiping knife between each cut. Sprinkle with coconut or roll in coconut to coat.