Agave Marshmallows
Elevate your homemade treats with these irresistibly soft and fluffy Agave Marshmallows! Sweetened with agave syrup for a subtle, natural sweetness, these marshmallows are a modern twist on the classic candy, perfect for s'mores, hot chocolate, or snacking straight out of the jar. The recipe combines simple pantry staples like unflavored gelatin, granulated sugar, and vanilla extract with an artisanal touch of sea salt, creating a glossy, pillowy texture that melts in your mouth. With just 20 minutes of prep time, these marshmallows are surprisingly easy to whip up using a stand mixer and candy thermometer. Coated in a delicate dusting of powdered sugar and cornstarch, each piece offers a perfectly balanced sweetness and a soft bite. Perfect for gifting, entertaining, or indulging, these homemade marshmallows are a must-try treat that will impress everyone who tastes them!
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Recipe Information
Ingredients
- 3 tablespoons Unflavored gelatin
- 0.75 cup Cold water
- 1 cup Agave syrup
- 0.5 cup Granulated sugar
- 0.25 cup Cold water (for syrup mixture)
- 0.25 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
- 0.5 cup Cornstarch
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, combine 3 tablespoons of unflavored gelatin with 1/2 cup cold water. Let it sit for 10 minutes to bloom.
In a medium saucepan, combine 1 cup of agave syrup, 1/2 cup granulated sugar, 1/4 cup cold water, and 1/4 teaspoon sea salt. Stir gently to combine.
Place the saucepan over medium-high heat and attach a candy thermometer. Bring the mixture to a boil, without stirring further, until it reaches 240°F (soft-ball stage).
Once the syrup reaches 240°F, immediately remove it from heat. Turn the stand mixer on low speed and slowly pour the hot syrup into the bloomed gelatin mixture in a thin, steady stream.
Gradually increase the mixer speed to high and whip the mixture for about 8-10 minutes, until it becomes thick, glossy, and triples in volume. Add 1 teaspoon of vanilla extract during the last minute of whipping.
While the marshmallow mixture is whipping, prepare a 9x13-inch baking dish by greasing it lightly with oil or cooking spray. Sift together 1/2 cup powdered sugar and 1/2 cup cornstarch, and dust the prepared dish with some of the mixture to thoroughly coat the bottom and sides.
Using a greased spatula, quickly transfer the whipped marshmallow mixture into the prepared dish. Spread it evenly and smooth the top as much as possible.
Dust the top of the marshmallow with the powdered sugar and cornstarch mixture, then let it sit uncovered at room temperature for at least 4-6 hours or overnight to set.
Once set, turn the marshmallow slab out onto a surface dusted with the powdered sugar and cornstarch mixture. Cut into squares using a greased knife or pizza wheel.
Dust the cut marshmallows with more of the powdered sugar and cornstarch mixture to prevent sticking. Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
70 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 13.8 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
