In this week’s highlights from my SiriusXM radio show: (00:00:00) – I try to cancel my gym membership and I get caught in a web of lies. I also celebrat...
Wednesday, December 10, 2008
Agave Marshmallows (corn and egg free)
We made Smapples (instead of Smores) with these when we went camping with the Cub Scouts last month. We used apple slices instead of graham crackers and they were yummy!
3 envelopes Knox gelatin
1/2 cup water
2 cups sugar
2/3 cup agave nectar
1/4 cup water
1/4 t. salt
8 drops LorAnn marshmallow flavoring (optional) www.lorannoils.com
spray canola oil or solid oil (I used coconut oil) to grease pan (9" x 13" pan)
3/4 to 1 cup tapioca starch (Bot Nang)
Oil or grease the pan and then cover with the tapioca starch, you should not be able to see the bottom of the pan.
Put the gelatin and water in the bowl of a stand up mixer with the paddle attachment (not the whisk). The gelatin should bloom for at least ten minutes before you add the hot syrup to it.
Bring the sugar, agave nectar, water and salt to a boil over medium high heat and continue cooking until it reaches 250-260* or hard ball stage.
Turn on the mixer to low and drizzle the syrup into the gelatin. Increase the speed to med-high and mix for 8-12 minutes or until the marshmallows are sticky and super fluffy. Drop the big glob of marshmallow fluff into the pan, sprinkle it with a generous amount of tapioca starch and then turn it over and press it out. The starch should keep your hands from sticking. Cool for three hours in the pan, cut and then dust the edges with the starch left in the pan.
Store in an airtight container.
Is your mouth watering yet? The kids are looking forward to making these again and dipping them in chocolate.