Agave Marshmallows Recipes

AGAVE MARSHMALLOWS

Steps:

• Place first 3 ingredients in stand mixer with whip attachment on high.
• * Marshmallows are approx 80% air. If a stand mixer or handheld (that has a very high speed setting) is not used, I cannot vouch as to the results.
• Meanwhile, dissolve the gelatin in cold water.
• Lightly spray 8 x 8 inch pan with cooking spray.
• * I use a silicon pan as it's much easier to remove the marshmallows.
• Sprinkle half of the cornstarch in the greased pan, tilting to coat evenly.
• Once the gelatin has dissolved, microwave on high for approx 30 seconds, in 10 second intervals, stirring after each.
• Add gelatin mixture to agave mixture and continue to whip on high for 10-20 minutes until fluffy and white.
• Spread evenly in pan with lightly greased spatula and let set for 3-4 hours or overnight.
• Dust top of marshmallows with remaining cornstarch, cut into squares, remove from pan and dust again.

HEADLINE RECIPE: AGAVE MARSHMALLOWS

Steps:

• Dissolve gelatin in water and heat for 30 seconds in microwave. Pour gelatin and water mixture with Volcanic Nectar into mixer. Add salt. Beat for 10-15 minutes until thick. Put flour on cookie sheet, pour marshmallows on cookie sheet. Let it set and cut into squares. To make Rice Krispy Treats, melt a stick of butter in a pot. Add your agave marshmallows into the butter and heat until melted. Add 6 cups of Rice Krispies to the mixture and stir. Place the treats in a pan and let them cool. Cut and serve.

PERFECT HOMEMADE MARSHMALLOWS

Steps:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
• Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.