1.5 cups caster sugar
2 tablespoons gelatine
1 teaspoon vanilla extract
Add the 2 tablespoons of powdered gelatine to two-thirds of a cup of cold water in a jug and stir with a fork to mix.
Place the 1.5 cups of caster sugar and two-thirds of a cup of water in a saucepan over a low to medium heat. Cook, stirring, until sugar is dissolved and solution comes to the boil.
Take off the heat, add the gelatine mixture, replace on heat, and stir until gelatine mixture is dissolved and mixture is clear.
Put aside to cool for about half an hour.
Put in bowl of electric mixer and beat at high speed for about 6 minutes. Add the teaspoon of vanilla essence and beat again until thoroughly incorporated (about a minute or two).
Pour into a lightly greased slab tin. (I used spray oil to grease). I use a rectangular glass baking dish, makes it easier to cut it in the dish. Allow to set for an hour or two.
Meantime, spread some desicated coconut in a flat baking tray and toast under a hot grill, or in a hot oven, for just a minute or two. Watch it like a hawk, it burns easily. When the top layer is nicely brown, take it out and stir it up, and allow to cool.
Cut your marshmallow into cubes and roll in the coconut. The above picture shows a deep plastic tub containing 70 big marshmallows – well, less one or two sampled as I worked.