Dessert

Agave Nectar Marshmallows

A couple weeks ago I tried a recipe I saw on a agave nectar manufacturers website. I had a feeling they would not turn out and I was quite correct. The recipe didn’t make sense as marshmallows are a form of candy making and theirs had uncooked syrup being used. To say the least the “marshmallows” did not whip up correctly even after 15 minutes on high in the mixer. I let them sit and they slowly fell back apart, like watching soap bubbles fall apart. Till eventually the agave separated back from the gelatin. Garbage can indeed.

I still wanted to see if I could do another batch that would work so I used my maple syrup recipe which I knew was well tested.

Agave Nectar Marshmallows

Ingredients:

3  packets plain gelatin (Knox©)

1/2 cup cool water

2 cups agave nectar syrup

1/4 tsp cream of tartar

1/4 tsp kosher salt

1 tsp pure vanilla extract

Powdered sugar for coating

Directions:

Pour gelatin and water into a stand mixer bowl, with the whisk attachment on.

Let the mixture sit while you heat up the maple syrup and cream of tartar  in a large heavy saucepan over medium heat. Cook to firm ball stage or 250* degrees. You will need a candy thermometer, either analog or digital that clips onto the pan. The syrup will be boiling, keep a very close eye on it – boil overs occur quickly. Needless to say, keep kids and pets out of the kitchen!

Pour the hot syrup slowly into the gelatin while the mixer is running on low.

Add the salt and vanilla and let whisk in. Turn it up to high slowly and let whip for 10 minutes.

Approaching being done, it looks like marshmallow fluff in this stage:

Pour the mixture into a lightly buttered 8″x8″ pan, using a silicone spatula to spread it.

Let it set for 2 to 3 hours and then cut into squares. This can be tricky as it will be a bit sticky:

First take a metal spatula or butter knife, dip in powdered sugar and work the sides and under to release. Flip the block of marshmallows out onto a clean wooden board sprinkled heavily with powdered sugar. Sprinkle more sugar on the back side.

Using a knife or pastry cutter cut into squares. In a large bowl toss the cut marshmallows in more powdered sugar. This will allow you to store them without sticking. If they stick at all toss in more sugar.

You can also cut out shapes with deep sided cookie cutters dipped in powdered sugar.

~Sarah

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