Ingredients
6 Tablespoons Cold Water
1/4 teaspoons Sea Salt
1/2 teaspoons Vanilla Extract
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in a medium sauce pan, combine cold water and gelatin, mix until the gelatin is dissolved. add agave syrup, salt and vanilla. mix well, then heat to almost a boil. 2. pour the mixture into a bowl or stand mixer and whip on high for 15 minutes. it should be very stiff at this point. while its whipping, get a 9 x 13 (use an 8 x 8 for thicker marshmallows) pan ready with a light dusting of organic corn starch. (use organic corn starch so you arent consuming gmo corn). if you want to make your own marshmallow fluff, just dont beat it as long (beat it until it reaches your desired thickness) and pour it into a jar instead of a pan when done. 3. pour it into the dusted pan and level with a spoon. let cool completely and cut with a wet knife.