Have I gone off the deep end? Homemade marshmallows?
I know what you’re thinking…this woman has far too much time on her hands. But you just hold off that (unfortunately false) presumption for a moment because all this recipe took was some elbow grease, for which I can thank my stand mixer.
Some people complain about how much counter space a stand mixer takes up. I hear you, I get you…really. My kitchen is kind of…really small. And counter space…what counter space? But the sacrifice of that real previous estate is worth-while. Promise.
Some people say they would never use a stand mixer. These are the people who either 1) don’t bake and/or 2) don’t make homemade pizza. For which I say, “Their loss!”
Stand mixers do amazing things. They are amazing things. Consummating a marriage practically involves registering for a stand mixer; it’s a right of passage, if you will.
Stand mixers can make marshmallows…or shred chicken! Oh, the possibilities. But let’s get back to these marshmallows, shall we?
Whatever you can find in your local grocer will become old news. I actually turned up my nose last night to the Kraft Jet Puffed marshmallows I previously loved and adored. After homemade, there’s just no going back.
Especially when you sweeten with agave and flavor with a vanilla bean. There’s even varieties that include things like peppermint and Bailey’s. Um, yum.
This recipe makes a lot of marshmallows…192, to be exact. Each marshmallow comes in at about 11 calories of fluffy, pillow-y sweetness. I took these to Chicago and to work and heard lots of rave reviews.
These keep well for several weeks in an air-tight container and would be a very special homemade gift that’s a bit on the lighter side. And while I haven’t tried it yet, this skinny hot cocoa looks delicious and it would be just perfect, I imagine, with a few homemade vanilla bean agave marshmallows 😉
Homemade Vanilla Bean Agave Marshmallows as seen on Skinny Taste, adapted from Ina Garten
3 packets unflavored gelatin
1 cup cold water
1 1/2 cups granulated sugar
1 cup light agave syrup
1/4 tsp kosher salt
1 Tbsp vanilla extract
1 vanilla bean, seeds scraped
4 Tbsp confectioners’ sugar, for dusting
Directions:
Combine the gelatin and 1/2 cup of cold water in a small bowl; set aside.
Meanwhile, combine the sugar, agave, salt, and 1/2 cup water in a medium sized saucepan and cook over medium heat until the sugar dissolves.
Raise the heat to high and, using caution not to boil over, cook until the syrup reaches 240 degrees (soft ball) on a candy thermometer. Remove from the heat.
Add the gelatin mixture and scraped vanilla bean into the bowl of your stand mixer. Turn the stand mixer speed to low and slowly add the hot sugar/agave mixture.
Increase the mixer speed to high and whip until the mixture expands and is very thick, about 17 minutes. Add the vanilla extract towards the end of the mixing.
With a sieve, generously dust the bottom of a cookie sheet with 2 tablespoons of confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth and dust with 1/2 tablespoon of additional confectioners’ sugar.
Let the marshmallows sit uncovered overnight until they dry out.
Use a cookie cutter to make pretty marshmallow shapes or turn the marshmallows onto a board sprinkled with remaining 1 1/2 tablespoon confectioners’ sugar and cut them into squares. Dust with more confectioners’ sugar to prevent sticking, if needed. Yield: 64 servings (3 marshmallows each).
Nutrition Information (per serving): 35 calories; 0 g. fat; 0 mg. cholesterol; 9 mg. sodium; 9 g. carbohydrate; 0.25 g. fiber; 0.3 g. protein
Result: Soft and perfectly sweet! These were a light treat that’s perfect for the cooler temps and are best in a steamy mug of cocoa! These are simple enough for kids to adore and swanky enough for any adult to go crazy over. Enjoy!
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I got some of my baking done last night (toffee is my nemesis — there’s a reason I don’t bake!). My workout got shelved – grr. I have a lot of last minute goodies to bake tonight — and a workout to get in. There, I said it. Now it needs to happen.
Be well,
These look so yummy. I haven’t made marshmallow since last winter and my husband keeps asking me to make more. I think I might start out with a batch of these!
Totally agreed on the stand mixer stance! I plan on registering for three when I get married. Yes. I already have one. But four’s the charm when it comes to stand mixers, don’t you think 😛
I made homemade marshmallows this summer and they were so much easier than i thought they’d be! i need to try this healthified version…they are the perfect mindless munching snack for when I just want to eat SOMETHING but don’t want it to really have calories lol.
These looks scrumptious! I love the idea of sweetening with agave. You are right about my mixer, I even named it. LOL. It’s a part of our family!
We sell tons of different flavored marshmallows at MD, and I want to try one but I wonder if they are all made with agave. I just can’t eat that stuff! The excess fructose makes me want to cry (my stomach pain kills me). I’ll have to look in to that….
Thanks again for the information yesterday! Very helpful. As always.
What I wouldn’t give for a stand mixer…
I hear homemade marshmallows are SOOOOO good. They look like a more desirable texture than that of the store bought variety (meaning I’d totally eat way more of them).
“Some people say they would never use a stand mixer. These are the people who either 1) don
“Some people say they would never use a stand mixer. These are the people who either don
Wow I tried to post a big long comment twice and it didn’t work. I give up now.
I’ll be honest– homemade marshmallows intimidate me!! But these look so good, and they’re so festive!
Oh my goodness! These are incredible!
Sorry you didn’t get your workout in..but it sounds like you made a big dent in baking.
I was just thinking about trying to make homemade marshmallow they other day, and now you’ve given me no choice but to go ahead and make them! Love the idea of different flavors such as Baileys-yum! Here’s another idea (courtesy of my daughter who did this with the leftover marshmallow from our chocolate lollipop project)-drizzle, or dip them in melted chocolate and top with chopped peppermint and nuts. Super yummy too!
Awesome write-up, and I love the bit about the wedding rite of passage to register for a stand mixer. It’s the coveted item that you want and need…but don’t want to shell out the money for!!! Glad you made a batch of homemade marshmallows…there’s no turning back now! YUM!!!
You are amazing!! I’ve been wanting to make homemade marshmallows for so long…bet they are incredible and make the best cup of hot cocoa ever!
I totally agree on the stand mixer… I don’t have one but I know it would be used very frequently. Even if I only used it for my whole wheat bread dough once a week it would be so worth it. Too bad it’s out of the budget for now 🙁 I’ve been wanting to make homemade marshmallows for AGES now. Too bad they look impossible without a stand mixer. They do look so delicious though, and like anything homemade, I’m better they’re way better than store bought.
My mom has a stand mixer. She keeps it stashed in away in the bottom cupboards, and continues to use her hand mixers and a large metal bowl! I think for fear of taking up too much counter space, she forgets she has the thing. But of course she won’t pass it off to me yet… I suggested to her that we make these marshmallows together.
I still haven’t made homemade marshmallows – it makes me feel like such a bad food blogger! Yours look perfect 🙂
Toffee is nearly impossible! I am with you on the no baking thing. I just don’t have the patience for it and when I am patient something usually ends up burnt!
I love that you made your own marshmallows from scratch. I would, but I don’t eat them because of the gelatin. I wish we had the space to keep our mixer out, but base housing is tiny. I have mine stored up high, but it is not impossible to dig out to use.
Is there any substitution for the gelatin I could use, as a vegetarian??
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Julia…I’m really not sure. Maybe a fruit pectin could work??