My housemates have been toasting marshmallows and making s’mores every weekend since mid-May and I’ve been either sitting on the sidelines treat free or staying away altogether. Tonight I finally felt well enough to make cane sugar free marshmallows, though I still need to make gluten free “graham” crackers and agave sweetened chocolate bars. I’m not sure how well my marshmallows will toast up but I’m willing to try it!
The marshmallows taste more like agave nectar than anything else so if light corn syrup isn’t a concern for you, it can be substituted for agave syrup. I’d like to try adding a 1/4 teaspoon of almond, orange or raspberry extract/flavoring to slightly change the taste of the marshmallows. Food coloring would also be a fun addition. Nikki suggested red, white and blue ones for Independence Day. 🙂
I used a silicon “brownie” pan (it has 24 small squares) to chill the marshmallows in instead of an 8×8 square baking pan. Each square held one tablespoon of mallow. The leftover mallow I spread out in the bottom of a bread pan. Next time I’ll use a second brownie pan. Silicon ice cube trays would work as well, especially if you want fun shapes.
1 cup light agave nectar
1 tsp vanilla extract
1/4 tsp salt
2 packets of gelatin (0.5oz)
6 Tbs cold water
Prepare 8×8 square baking dish with oil and dust with cornstarch. In a mixing bowl, combine agave, vanilla and salt. In a small bowl, add cold water and sprinkle the powdered gelatin evenly over the water. Let stand one minute. Heat the bowl of gelatin in the microwave for 30 seconds, stirring it at 10 second intervals. Using an electric mixer on high speed, mix together the agave, vanilla and salt. Slowly add the gelatin and mix until white, frothy and more than tripled in volume. Spoon into the prepared pan(s), sprinkle the tops with more cornstarch and chill for 3 to 4 hours in the refrigerator or overnight. Remove from pan and dust with more cornstarch.