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Easy grain free agave marshmallows recipe


agave marshmallows

If you're tired of being unable to find "safe" marshmallows at the supermarket, don't stress! It's easy to make your own from scratch (and they will taste a whole lot better, too). This is a fairly "safe" recipe unless you have issues with gelatin or agave nectar.



Soften the gelatin with half the water in a large mixing bowl. While this is soaking, prepare your pan. You will need a square 8 inch by 8 inch pan. I have a special marshmallow pan with collapsible sides. If you don't, line your pan with parchment paper. Do not grease the pan!

In a medium saucepan, heat the remaining water, agave nectar, and salt, covered, for 3 minutes. Increase heat slightly to bring it to a gentle boil. Continue heating until it registers 235 to 240 degrees Fahrenheit on a candy thermometer. This is your syrup.

Pour the syrup in a slow but steady stream into the softened gelatin, whisking it at the same time. Once all the syrup has been poured, increase your speed to 'high'. It will begin frothing and become white quickly, although it will be very thin. Keep whisking until it thickens.

When the marshmallow has reached the soft peak stage, add the vanilla extract and continue whisking until the marshmallow reaches the firm peak stage.

Scrape the marshmallow with a silicone spatula into the pan. Spread evenly and level the top as best as you can. Cover with plastic wrap and refrigerate until set. To test if it has set, touch the surface with your fingertip. If it sticks, it isn't set yet.

When the marshmallow is set, use a wet plastic blade or wet marshmallow cutter to cut into squares.

Servings: 16.

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