Marshmallows - no corn syrup

By merehodge

Ingredients

• 3 T. of unflavored Gelatin (or sub 2 tsp. Agar Agar Powder or 3 T. of Agar Agar Flakes) You can find non animal derived jel like Lieber’s at Kosher and Natural Markets.
• 1 c. chilled filtered water
• 1.5 c. organic cane sugar
• 1 c. agave nectar
• 1/4 tsp. kosher salt
• 1 tsp. real vanilla extract
• 1/4 c. powder sugar
• 1/4 c. corn starch

Preparation

Step 1

Chill your metal mixing bowl and whisk attachment(s).

Place chilled bowl on base of stand mixer and attach whisk.

Start by putting gelatin (or replacement) into bowl.

Add 1/2 c. chilled water

In medium saucepan combine remaining water, cane sugar, agave and salt. Cover and cook for about 3 minutes. Uncover and continue to cook until mixture reaches about 235-240 degrees F (soft ball stage). Once temperature is reached remove from heat.

Now, turn your stand mixer on low. Slowly add hot mixture to gelatin. When all syrup is added, put mixer on high. Continue to whip until mixture becomes thick and temp cools. Add the vanilla and whip for about a minute longer.

This mixture will whip for 10-15 minutes. So, prepare your pans while it is mixing.

Spray a 13 x 9 inch rectangular pan with non-stick cooking spray. Combine powder sugar and corn starch in a small bowl. Sprinkle mixture in pan to coat, cover pan and shake to fully coat.

Now you can add the mixture to the pan. It is difficult to spread. Use a rubber spatula coated with non stick spray or oil. Once spread out in the pan, sprinkle the top with more of the sugar/cornstarch mixture, cover w/ cheesecloth or thin towel and allow to set up over night. Cut into 1 inch pieces and store in tightly sealed container at room temp.

Enjoy!

(If your recipe calls for marshmallow cream, stop prior to spreading the mix in the pan and continue with recipe of your choice!)