canola oilpowdered sugar
1/2 C cold water + 1/2 C freshly squeezed meyer lemon juice, divided
3, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
2/3 C organic agave nectar1/4 t pink Himalaya salt
Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and colored sugar over the oiled sides of the pan.
Place 1/2 C of water-lemon juice mixture in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes.
Place remaining water, juice sugar, syrups, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.
With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Spread the marshmallow into the prepared pan and sprinkle with more colored sugar. Allow to set at room temperature for at least 4 hours or overnight, if possible.
Use a small cookie cutter of your choice. Roll the edges of the marshmallow in powdered sugar so it doesn't stick.
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