Ingredients
- 3/4 oz gelatin
- 4 oz water, cold
- 12 oz sugar
- 6 oz light agave nectar or brown rice syrup
- 4 oz local honey
- 3 oz water
- 1/2 teaspoon salt
- 1/2 oz vanilla extract or vanilla paste
Preparation
Step 1
1. Put the cold water in a small, wide bowl. Sprinkle the gelatin evenly over it.
2. Combine the sugar, agave, honey, and water in a medium saucepan. Stir gently, just until combined, trying to avoid getting sugar crystals up the side of the pan. Cook to 220 degrees. Add salt. If you see any crystals on the side of the pan, remove the candy thermometer, cover the pot, and let it cook for a couple of minutes undisturbed (to melt the crystals.) Cook to 252 degrees. Remove from the heat, and allow the mixture to cool to 220 degrees.
3. While the sugar mixture is cooling, gently melt the gelatin mixture over a water bath, stirring until no lumps remain.
4. Once the sugar mixture has cooled, pour it in to the bowl of a large stand mixer with the whip attachment. Add the gelatin, and quickly turn on to high speed. Beat on high for 8 minutes, or until beautiful and fluffy. Mix in your vanilla. Pour on to an oiled 13x9 pan. Cool for 12 hours, then dust both sides with powdered sugar and cut in to squares.
5. Enjoy, savoring each bite.
For more info, check out www.katherineanneconfections.com.