Homemade Strawberry Marshmallows
Pick a square baking pan and line it with parchment paper. Rub the edges and paper with coconut oil
In a blender, purée the strawberries and half of the cold water until smooth
Pour into a mixing bowl and add the gelatin. Stir to combine
In a small pot add the sugar, agave and water. Over high heat bring the syrup a to 240 F
With the mixer on medium low, very carefully and slowly drizzle in the syrup
Turn the mixer up to high and whip!
Keep whipping! About 4-5 minutes
The fluff should look very dry/stiff! It should still fall out of the whisk when pulled out
Very quickly pour it into the lined pan. Spread evenly with an oiled offset spatula!
Leave on the counter overnight uncovered
The next day, remove from pan and lay onto a powdered sugar covered surface. Dust the top and cut!
Toss completely in sugar and store at room temp! Toast for an extra gooey marshmallow!
Get the full recipe at http://instagram.com/cookingwcam
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