I've got step by step pics, then I'll go through the recipe along with a note or two.
Sugar Free Marshmallows (revised 6/5/12)
6 Tbs cold water
1 cup light agave syrup
1 tsp Vanilla (I make my own)
cornstarch for dusting the pan and then dusting the mallows when they're finished
Line a 13x9 inch pan with waxed paper or parchment and dust liberally with cornstarch
In a small bowl add water and then sprinkle in the gelatine, leave to bloom.
Pour agave into a microwave safe measuring cup and microwave on high for three minutes.
In the bowl of your stand mixer** fitted with the whisk attachment add the gelatin mixture, turn the mixer onto medium and carefully pour in the agave syrup. Turn the mixer onto high and beat for10 minutes.
Add the Vanilla and beat an additional 2 minutes.
Spread marshmallow into prepared pan and let set in the fridge for at least 4 hours or preferably overnight.
When they're ready cut into squares (I use a pizza wheel) or shapes with a cookie cutter dipped in cornstarch. I dip my pizza wheel after every cut to prevent sticking.
After they're cut dust them again in cornstarch to prevent them from sticking together and store them in an airtight container in the fridge.
*I found that using just 2 envelopes of gelatine made a very soft mallow. The next time around I'm going to use 3 like I do in my standard marshmallow recipe.
**Do Not use a hand mixer for these or any marshmallow recipe. Besides the fact that it will make a colossal mess, you will break your mixer. Trust me on this, I have first hand experience.
Of course I had to make a batch of regular marshmallows to compare the two: Because of the amber tint of the agave syrup the sugar free marshmallows aren't pure white like the regular mallows and aren't quite as firm or fluffy as the regular ones.
Kiddo gave them thumbs up so hopefully everyone else will too :)