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Step 1
Spray an 8x11″ rectangle pan with cooking spray and line with parchment paper one way for easy removal later.
Step 2
In a large stand mixer bowl with whisk attachment, add the gelatin and water.
Step 3
Place the agave nectar in a small saucepan (I used a 2-quart pan). Add a candy thermometer to the pan and place over medium heat. Bring it to a boil. Remove from the heat when the temperature reaches 230°F.
Step 4
Turn the stand mixer on low speed and carefully pour in the hot syrup. Cover the stand mixer with a kitchen towel to avoid any splatters on your counter, and increase the mixer speed to high. Beat for 8 minutes, or until very thick, shiny and voluminous.
Step 5
Add the vanilla paste and salt and beat for 1 more minute.
Step 6
Working quickly, scoop the mixture into the prepared pan and spread it out using an offset spatula. Let sit for 5+ hours, or overnight.
Step 7
Dust your countertop with the arrowroot starch. Gently flip the marshmallows onto the counter and slice the marshmallows. Toss the marshmallows around in the starch. Serve and enjoy!