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Serves 16 (one 2-inch marshmallow each).

All you need:

Hy-Vee nonstick cooking spray
3/4 c. Hy-Vee powdered sugar, divided
1/3 c. ice cold water
2 (1/4 oz each) envelopes unflavored gelatin
1/3 c. water
1 1/3 c. Hy-Vee granulated sugar
1/2 c. light corn syrup
2 tbsp plus 2 tsp agave nectar
1/4 tsp Hy-Vee kosher salt
3/4 tsp Hy-Vee vanilla extract

All you do:

Spray an 8-by-8-inch square collapsible no-bake pan or regular metal 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.
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.
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.
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.
Mix on low speed. Gradually increase speed to high and beat until mixture is opaque and thick, 8 to 9 minutes total. Add vanilla.
Continue beating mixture on high until thoroughly combined. The mixture should appear thick, yet have a spreadable consistency.
Immediately transfer the marshmallow mixture to the prepared pan. Using an oiled spatula makes it easier to work with the mixture.
Quickly and gently spread the marshmallow mixture evenly in the pan, applying more oil to the spatula, if needed.
Sift some of the remaining powdered sugar on top. Let stand, uncovered, 4 to 12 hours. If using collapsible pan, open the sides. If using baking pan, run an oiled knife along edges of pan to loosen sides of marshmallow mixture and invert onto cutting board.
Using a nonstick perforated cutting wheel or slicing 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.
Here are easy ways to upgrade our vanilla marshmallow recipe.
Try new flavors. In place of vanilla extract, consider extracts of orange, coconut, caramel, key lime, amaretto and many more. Start by adding 1/4 teaspoon of an extract until desired flavor is achieved.
Coat them. Toasted flaked coconut, crushed peppermint, chopped nuts or an unsweetened cocoa powder and powdered sugar blend — any of these can turn marshmallows into gourmet creations. Use these in place of the powdered sugar in our recipe.
Shape them. Once the marshmallow mixture is firm, use cookie cutters coated with nonstick spray to create your favorite shapes. Or mini marshmallows can be made using a piping bag with 1/2-inch round tip.
Dip them. Melted white and/or dark chocolate add decadence to marshmallows. After dipping, sprinkle on chopped nuts, shredded coconut, crushed graham crackers or colorful candies.
Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator for up to 1 week or in the freezer up to 1 month.

Nutrition information per serving:
Calories: 130
Carbohydrate: 34g
Cholesterol: 0mg
Dietary Fiber: 0g
Fat: 9g
Protein: 1g
Saturated Fat: 0g
Sodium: 40mg
Sugars: 33g
Trans fats: 0g

Daily nutritional values:
0% vitamin A
0% vitamin C
0% calcium
0% iron