- 3 packages gelatin powder, unflavored
- 1/2 cup water, ice cold
- 1/4 cup C&H®
Powdered Sugar, sifted (for coating pan)
- 2 (11.75-ounce) bottles C&H® Organic Light Agave Nectar
- 1/4 teaspoon salt
- 2 teaspoons extract (any flavor)
- 1 to 2 drops food coloring (optional)
- 1/4 cup C&H® Powdered Sugar, additional (or 1 cup sliced almonds)
- Combine gelatin with water in bowl; set aside.
- Spray 9 x 13-inch baking dish with nonstick cooking spray. Place parchment
paper in pan; spray paper. Sift powdered or confectioners' sugar to evenly coat
insides of pan.
- In small saucepan, combine agave nectar and salt. Place over medium-high
heat and cook approximately 7-8 minutes until temperature reaches 240 degrees
F (soft ball stage) on candy thermometer.
- Using mixer on LOW speed, beat gelatin mixture 1-2 minutes as you pour in
the hot liquid. Slowly increase speed to HIGH; continue to beat 10-12 minutes
with hand mixer (6-8 minutes if using stand mixer with whip attachment). Mixture
will be very thick and slightly warm to the touch. Add extract and food coloring,
if desired. Mix for 1 additional minute.
- Pour into prepared pan.
- Take additional 1/4 cup sifted powdered or confectioners' sugar OR 1/4 cup
sliced almonds and cover top of soft marshmallow.
- Place additional sheet of parchment paper on top of marshmallow.
- Refrigerate for 4 hours, or at room temperature for 8 hours; allow to dry.
- Remove dry marshmallow sheet from pan using bottom sheet of parchment paper;
place on cutting board. Cut into squares (large or miniature) using pizza cutter
wheel or sharp knife dusted with powdered or confectioners' sugar.
- Once marshmallow is cut, dredge the sides in more sugar or 1/4 cup sliced
almonds to prevent sticking.
- Store in airtight container for up to 1 week.
Yield: approximately 24 large or 48 miniature
Reprinted with permission from
C&H Sugar, Inc.