Homemade Marshmallows! { no corn-syrup? no problem! :) }

I started searching frantically for a homemade marshmallow recipe last year that didn’t take corn-syrup and preferably didn’t use refined white sugar! I tried and failed more than a few recipes and was on the verge of giving up…. THEN my favorite food blogger, Sarah, posted a recipe! Homemade Marshmallows made simple, sweet, and {happy day!} cor-syrup & refined sugar FREE! It was almost as if she was reading my mind. 😉 I have since made her marshmallow recipe over a dozen times and it hasn’t failed me. Only change made is pure maple syrup instead of agave nectar as we don’t keep agave nectar on hand! White fluffy shares of delightfully goodness. On Hot cocoa, in a s’more, or by themselves, you won’t be able to stop eating them! 😉

Recipe credits: Sarah // CheffingIt

Yields 9×9 inch pan

• 3 pkg. unflavored gelatin
• 1/2 c. water
• 2 c. organic cane sugar
• 2/3 c. organic agave nectar
• 1/4 c. water
• 2 t. ground cardamom
• 1/4 t. salt
• powdered sugar

1. Preparation – oil plastic wrap and use it to cover a 9×9 square cake pan. (Double the recipe for a 9×13 pan.) I found the easiest way to do this is to lay the wrap on a flat surface, rub the oil in your hands, then onto the wrap, making sure to coat every bit that might hold marshmallow. Lastly, place the wrap over the pan. Don’t worry about getting the plastic wrap in the corners. The marshmallow will help with that. Oil one more sheet to place over the top and set aside.
2. Combine gelatin and 1/2 c. water in mixer bowl and let sit for a few minutes.
3. Mix sugar, agave, 1/4 c. water and cardamom in a sauce pan and bring to a boil. Boil one minute.
4. Start the mixer and beat on low as you slowly pour the hot sugar mixture into the bowl of gelatin. Add salt, drape a towel over the mixer to catch any drips and turn to high speed. Beat for 12 minutes.
5. Using a heavy spatula, scoop the mixture into the waiting pan, pressing into the corners and spreading evenly. Cover with the oiled sheet of plastic wrap and press smoothly over the top.
6. Let sit for at least 2 hours, or overnight if you make them a day ahead.
7. Prepare a bowl of powdered sugar. Lift the marshmallow out of the pan onto a flat cutting surface. Dust surface with powdered sugar. Using a large knife, cut into squares, coating in powdered sugar as you go.
8. Stack in an air tight container and store for up to 3 days.