Agavemarshmallows Recipes

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MARSHMALLOWS



Marshmallows image

Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate

Provided by Miriam Nice

Categories     Snack, Treat

Time 30m

Yield Makes around 50 chunky marshmallows

Number Of Ingredients 8

3 large egg whites
13 leaves of gelatine
700g white caster sugar
1 ½ tbsp liquid glucose
1 vanilla pod, seeds scraped
sunflower oil for the tin
100g icing sugar
4 tbsp cornflour

Steps:

  • Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
  • Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
  • Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
  • Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
  • Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
  • Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Nutrition Facts : Calories 73 calories, Fat 0.1 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium

AGAVE MARSHMALLOWS



Agave Marshmallows image

These are lighter, fluffier than and just as sweet as store bought marshmallows. I found this recipe at volcanicnectar.com in my endless search for agave recipes and although I didn't use the Volcanic Nectar brand, they still turned out great! I prefer the Raw Madhava brand :)

Provided by Amberlyrose

Categories     Candy

Time 3h25m

Yield 64 marshmallows

Number Of Ingredients 7

1 cup agave nectar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 ounces unflavored gelatin
6 tablespoons cold water
1/4-1/2 cup cornstarch
cooking spray

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.

Nutrition Facts : Calories 5, Sodium 10.9, Carbohydrate 0.5, Protein 0.8

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Top Asked Questions

What's the best way to make homemade marshmallows?
Homemade Marshmallow Base Place the sugar, agave syrup (or corn syrup), and water in a pot. Stir until the sugar is moistened and mixed with the water. If you’re not using agave or corn syrup, place the sugar in the saucepan and pour the water along the edge of the saucepan.
Are there any vegan marshmallow recipes out there?
There are a few vegan marshmallow recipes floating around the Internet but, at the time of writing this, most were total flops.
What kind of sugar do you use to make marshmallows?
Substitutions – There are ways to use unrefined sugar too. You can make marshmallows with unrefined raw sugar, brown sugar or you can use ALL agave syrup too. Again, you need to boil the raw sugar to the same stage as you would the white sugar. You can use maple syrup or honey too.
Can you make a marshmallow with no gelatin?
For gelatin avoiders who miss the singular pleasures proffered by the perfect roasted marshmallow or gooey sweet potato topping, marshmallow season can be a sad, sad time. But you need suffer no more. A gelatin-free version of the confection can be yours, one which takes well to roasting and can be made at home.

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