Candy Recipes

Agave Marshmallows

Agave Marshmallows

Yield: approximately 24 large or 48 miniature


  • 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)


  1. Combine gelatin with water in bowl; set aside.
  2. 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.
  3. 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.
  4. 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; continue to beat for 10 to 12 minutes with hand mixer (6 to 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.
  5. Pour into prepared pan.
  6. Take additional 1/4 cup sifted powdered or confectioners' sugar or 1/4 cup sliced almonds and cover top of soft marshmallow.
  7. Place additional sheet of parchment paper on top of marshmallow.
  8. Refrigerate for 4 hours, or at room temperature for 8 hours; allow to dry.
  9. 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.
  10. Once marshmallow is cut, dredge the sides in more sugar or 1/4 cup sliced almonds to prevent sticking.
  11. Store in airtight container for up to 1 week.


Recipe and photo used with permission from: C&H Sugar, Inc.

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