Method

Grease & line the base and sides of a 16.5cm x 26cm x 3cm deep rectangle baking pan allowing the baking paper to overhang the edges by approx 2cm. Combine the caster sugar and 2/3 cup hot water in a saucepan over medium heat. Stir for 3 minutes or until sugar dissolves and syrup is clear.
Using a fork, combine gelatine and 2/3 cup cold water in a jug. Pour into hot syrup. Stir for 3 minutes or until gelatine has dissolved and mixture is clear. Pour into a bowl & set aside for 30 - 40 minutes allowing the mixture to cool to room temperature.
Using an electric mixer, beat mixture on high for 10 minutes or until very thick. Add vanilla and beat for an additional 1 minute.
Spread into pan. Smoothing out the top. Set aside at room temperature, for 2 hours or until set.
Lift the marshmallow onto a cutting board. Using a wet knife, cut marshmallow into 20 squares give or take depending on what size you prefer.
Place 1/2 cup coconut in each zip-lock bag at one bag for each colour you wish your marshmallows to be. Add 8 drops of food colouring using a skewer as a dropper to avoid to much colouring, Seal the bag and use your fingers to rub the colour into the coconut.
Place 1 marshmallow at a time in each zip lock bag and gently toss around the coconut to coat the marshmallow completely. Gently remove the marshmallow from the ziplock bag and place onto a wire rack. Set aside until surface feels dry which will take approximately 1 hour.

** Your Marshmallows are best eaten fresh, however will last up to 5 days if stored correctly in an airtight container.

*** If you do not like desiccated coconut or do not have any on hand you can substitute this for the more traditional cornflour coating

Make Your Own Old School Campfire Marshmallows