1 Tbsp. cornstarch
½ cup cold water
2 envelopes unflavored gelatin
¼ tsp. powered stevia extract
¾ cup light agave
1/8 tsp. salt
1 tsp. pure vanilla extract
(optional flavorings- vanilla bean, strong brewed coffee, etc)
Spray with a non-stick cooking spray, the bottom of a 12x9x2-inch pan.
Line the bottom of the pan with parchment paper. Sprinkle cornstarch onto the bottom of the pan
In a medium saucepan, combine cold water and gelatin, mix until dissolved. Add stevia, agave, and salt. Mix well, then heat to almost a boil.
Pour the warm syrup into the bowl of a stand mixer. Beat on high speed until mixture has doubled in volume and forms stiff peaks, about 15 minutes. Add vanilla extract and beat to combine, a few seconds.
Scrape marshmallow cream into the prepared pan and spread with a damp rubber spatula. Let stand uncovered for 3 or more hours.
To make cubes, dip knife in hot water and cut marshmallow into 1-inch cubes.
Recipe featured in Modern Hospitality cookbook (Rodale 2011).
Take the agave marshmallow recipe and make gluten-free rice krispy treats with gluten-free brown rice krispies. Enjoy!