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go agave: healthy recipes with agave

Agave Marshmallows

Chef Dan Moody

yield: a bunch

These little white fluffy treats blew us all away when Chef Dan Moody (The RelationChef) introduced us to his fabulously sweet creation. Chef Dan made a lot of new friends and agave fans with these Agave Marshmallows for a recent food show “The Gourmet Experience” in Del Mar, CA. By popular request, here is Chef Dan’s recipe:


½ Cup Unflavored Gelatin Powder
2 Cups Cool Water
3 Cups Nature’s Agave Clear Agave Nectar
½ tsp Kosher Salt
2 tsp Vanilla Extract

Tapioca Starch (or Tapioca Flour), as needed


For 1 ½ inch Marshmallows, use a 9x13 pan. For ½ inch Marshmallows, use a half sheet pan. Oil the pan you’ve selected, and dust with Tapioca Starch. Reserve

Pour water into the bowl of a stand mixer (at least 5 qt capacity). In a slow, steady stream, gradually sprinkle gelatin evenly over the water. If need be, you may wisk the gelatin and water mixture to moisten all the gelatin.

In a 6 qt saucepan, bring the agave to a boil with the salt. Reduce the temperature to medium and allow to simmer until the agave reaches 260⁰F on a candy thermometer. Beware, agave will boil over, unlike a sugar syrup.

When the agave reaches 260⁰F, remove from heat and allow to cool for 30 seconds. Pour the agave into the mixing bowl, and using the whisk attachment on your mixer, mix on low speed for 1 minute. Gradually increase the speed to high over 2 minutes, then whisk on high speed for 5 minutes, or until the mixture reaches the top of the mixing bowl. Add the vanilla during the 5 minutes of whisking, when the mixture first turns white and looks fluffy.

Empty the mixture into your prepared pan, and spread the mixture evenly around. Allow to cool in the refrigerator for at least 2 hours, then cut into squares with a sharp knife. Toss the cut marshmallows in tapioca starch and shake off the excess, to prevent from sticking.

Store in an airtight container for up to 1 week.