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Agave Marshmallows

3 - packages of unflavored gelatin
1/2 cup - ice cold water
2- (11.75oz) bottles of Florida Crystals® Light Agave Nectar
1/4 teaspoon – salt
2 teaspoons - flavored extract
1 to 2 drops - food coloring (optional)
3/4 cup – Florida Crystals® Organic Powdered Sugar or 1 cup of sliced almonds
Non-stick-cooking spray
Parchment paper

Combine gelatin with 1/2 cup ice water in a bowl. Set aside.

Spray 9x13-inch baking dish with nonstick cooking spray. Place parchment paper in pan and spray paper. Sift 1/4 cup powdered sugar to evenly coat insides of pan.

In small saucepan, combine agave nectar and salt. Place over medium to high heat and cook for approximately 7 to 8 minutes until temperature reaches 240°F on candy thermometer.

Using mixer on low speed, beat gelatin mixture for 1 to 2 minutes as you pour in the hot liquid. Slowly increase speed to high, and continue to beat for 10 to 12 minutes with a hand mixer (6 to 8 minutes using a stand mixer with whip attachment). Mixture will be very thick and slightly warm to the touch. Add extract and food coloring. Mix additional minute.

Pour into prepared pan. Take 1/4 cup sifted powdered sugar or 1/4 cup sliced almonds and cover the top of the soft marshmallow. Place additional sheet of parchment paper on top of marshmallow. Refrigerate for 4 hours, or at room temperature for 8 hours, and allow to dry.

Remove dry marshmallow sheet from pan using bottom sheet of parchment paper and place on cutting board. Cut into 1-inch squares using a pizza cutter wheel or sharp knife dusted with powdered sugar. Once marshmallow is cut, dredge the sides in powdered sugar or 1/4 cup sliced almonds to prevent sticking. Store in airtight container for up to 1 week.

Learn more about Agave Nectar