Hy-Vee Recipes and Ideas

Directions

1. Step1

   Spray an 8x8-inch square baking pan with nonstick cooking spray. Lightly dust with some of the powdered sugar; set aside. Pour ice cold water into the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and allow to soften; set aside.

2. Step2
   In a 2-quart saucepan, combine 1/3 cup water, granulated sugar, corn syrup, agave nectar and salt. Heat over medium-high heat, stirring until sugar is dissolved. Cover and let bubble 2 minutes to remove any sugar crystals on side of pan.
3. Step3
   Uncover saucepan. Attach a candy thermometer to the side of the pan. Cook, without stirring, over medium-high heat until the thermometer registers 240 degrees. Adjust the temperature as needed so mixture cooks at a moderate, steady rate.
4. Step4
   Remove saucepan from heat. Slowly pour the hot candy mixture over the gelatin mixture in the mixing bowl and stir well to combine. The mixture will foam and bubble up in the bowl.
5. Step5
   Mix on low speed. Gradually increase speed to high and beat until mixture is opaque and thick, 8 to 9 minutes total. Add vanilla.
6. Step6
   Continue beating mixture on high until thoroughly combined. The mixture should appear thick, yet have a spreadable consistency.
7. Step7
   Immediately transfer the marshmallow mixture to the prepared pan. Using an oiled spatula makes it easier to work with the mixture.
8. Step8
   Quickly and gently spread the marshmallow mixture evenly in the pan, applying more oil to the spatula, if needed.
9. Step9

   Sift some of the remaining powdered sugar on top. Let stand, uncovered, 4 to 12 hours. Run an oiled knife along edges of pan to loosen sides of marshmallow mixture and invert onto cutting board.

10. Step10

    Using a nonstick perforated cutting wheel or chef's knife, cut marshmallows into 2-inch pieces. (If the knife sticks, sprinkle it with powdered sugar.) Toss the marshmallows in the remaining powdered sugar to coat.