|
|
|
MailTribune.com
  • Agave Marshmallows

    • email print
  • »  RELATED CONTENT
  • Cooking spray, as needed
    3 (.25-ounce) packages unflavored gelatin
    2 cups granulated cane sugar
    2/3 cup agave syrup
    1/4 teaspoon coarse salt
    1 teaspoon pure vanilla extract
    Sifted powdered sugar, for coating
    Lightly grease a 9-by-9-inch baking pan with some of the cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
    In bowl of an electric mixer fitted with whisk attachment, place 1/2 cup cold water. Sprinkle the gelatin over water and let stand for 10 minute.
    In a medium saucepan, combine the sugar, agave and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute while stirring. Remove pan from heat.
    With mixer on high, slowly pour boiling syrup down side of mixer bowl into gelatin. Add the salt and continue mixing for 12 minutes. Add the vanilla extract, mixing until well-combined.
    Spray a rubber spatula or your hands with cooking spray. Spread marshmallow mixture evenly into prepared pan with prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray-side down, on top of marshmallows. Allow marshmallows to set up overnight.
    Using overhang of plastic wrap, carefully remove marshmallows from pan and remove and discard all plastic wrap. Using a sharp knife sprayed with cooking spray, cut marshmallows into 2-inch squares.
    Place the powdered sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows may be stored in an airtight container for up to 3 days.
    — Recipe courtesy of Ashland Food Co-op.
Reader Reaction

      calendar