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 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
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!
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.