Caramel Coconut Marshmallows

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

1. Lightly grease and 9 inch square cake pan and line with parchment paper.
2. 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.
3. 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.
4. 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.
5. Using a hot knife, cut marshmallow into small squares, wiping knife between each cut. Sprinkle with coconut or roll in coconut to coat.

sugar, powdered gelatin, vanilla, caramel topping, coconut

Taken from recipes-plus.com/api/v2.0/recipes/28098 (may not work)