Ingredients
2 envelopes Knox gelatine
1/3 c. water
1/2 c. sugar
2/3 c. Karo light corn syrup
1 tsp. vanilla
shredded coconut
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
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In top of double boiler soften gelatine in 1/3 cup water. Place over boiling water and stir until gelatine is dissolved. Add sugar and stir until dissolved. Remove from heat. Pour Karo into large bowl of electric mixer. Add vanilla and the gelatine and sugar mixture. Beat on highest speed until mixture becomes thick and of marshmallow consistency, about 15 minutes. Brown coconut in 350° to 375° oven. Sprinkle bottom of pan with coconut; pour in marshmallow and sprinkle top. Put in cool place 1 hour; cut in squares and roll edges in coconut.