Good-Sugars Marshmallows

Good-Sugars Marshmallows
(Free of corn syrup, gluten, nuts, food colorings, refined sugars)

This is by far my favorite recipe! Every time we go to the store my kids see marshmallows on the shelves and ask to buy some. My answer is always NO. Well, now I know how to make them and I won’t deny it to my kids anymore! My kids loved this recipe!

Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups Zulka granulated sugar
1 cup agave nectar or honey*
1/4 teaspoon kosher salt
1/4 cup confectioners' sugar (I made my own**)
1/4 cup cornstarch
Nonstick spray

Directions 

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. 

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, agave nectar and salt. Place over medium high heat, cover and allow cooking for 3 to 4 minutes. Uncover, reduce heat to medium low and continue to cook for approximately 7 to 8 minutes. Remove from heat. 

 

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm approximatly 20 min. While the Mixture is whipping prepare the pans.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. 

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Allow the marshmallows to sit uncovered for at least 4 hours or overnight. 

Use scissors, dusted with the confectioners' sugar mixture, to cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining sugar and cornstarch mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. 

For miniature marshmallows: I just cut smaller pieces with dusted scissors.

* If using honey, whip mixture for approximately 12-15 minutes. The flavor is strong and the texture is thicker.

If using agave nectar, your marshmallows will turn out softer and the flavor will be lighter. I personally prefer this option.

** I use unrefined cane sugar and grind it to make confectioner’s sugar. You can grind it in a food processor or in a Blentec or Vitamix blender.