1 ½ cups caster sugar
⅔ cup hot water
2 tablespoons gelatine
⅔ cup cold water
1 teaspoon vanilla essence
2 cups coconut
Grease and line a large slice tin.
Place sugar and hot water in saucepan and cook over medium heat, stirring constantly, until sugar dissolves and syrup is clear.
Place gelatine in a bowl and our over cold water. Use a hand whisk to combine. Pour gelatine mixture into hot sugar syrup and cook, stirring constantly, until the gelatine has dissolved and mixture is clear. Set aside to cool to room temperature.
Pour cooled mixture into a large bowl and use electric beaters on high to beat for 5-10 minutes or until the mixture is very thick. Add the vanilla and beat to combine.
Pour into prepared pan and leave in a cool place to set. Once set (about 1 hour) use a wet knife to cut into squares.
To toast coconut, heat a clean, dry frying pan over medium-high heat. Add coconut and cook, stirring constantly until coconut is golden.
Place toasted coconut in a bowl and add toss squares of marshmallow through the coconut to coat.