Ingredients
3unflavored gelatin
1cupcold water
1½cupsgranulated sugar
1cuplight agave syrup
¼tspkosher salt
1tbspvanilla extract
1vanilla bean,seeds scraped
2tbspconfectioners sugar,for dusting
Preparation
Combine the gelatin and ½ cup of cold water in a small bowl; let it sit while you make the syrup.
Meanwhile, combine the sugar, agave, salt, and ½ cup of water in a medium-sized saucepan and cook over medium heat until the sugar dissolves.
Raise the heat to high and using caution not to boil over, cook until the syrup reaches 240 degrees F on a candy thermometer.
Remove from the heat.
Add the gelatin mixture and scraped vanilla bean into the bowl of your stand mixer.
With the mixer on low speed, slowly pour the hot sugar syrup into the dissolved gelatin.
Set the mixer to high speed and whip until the mixture expands and is very thick for about 17 minutes.
Add the vanilla extract towards the end of the mixing.
With a sieve, generously dust the bottom of a 12×17 jelly roll pan or large glass baking dish with confectioners’ sugar.
Pour the marshmallow mixture into the pan, smooth, and dust with more confectioners’ sugar.
Let the marshmallows sit uncovered overnight until they dry out.
Use a cookie cutter to make pretty marshmallow shapes or turn the marshmallows onto a board sprinkled with confectioners’ sugar and cut them into squares.
Dust with more confectioners’ sugar to prevent sticking.
