- 1 Pinch of Kosher Salt
- 3 Tablespoons of Moonshine
- 1/3 Cup (2.9 oz / 80 g) of Water
- 1/4Cup (1.1 oz / 31 g) of Cornstarch
- ¾ Cups (5.3 oz / 150 g) of Granulated Sugar
- 1/4 Cup (1 oz / 28 g) of Confectioners Sugar
- 3 3/4 Teaspoons of Powdered Gelatin or 5 Sheets of Gelatin
- ¼ Cup plus 2 Tablespoons (2.9 oz / 82 g) of Light Agave Syrup
- If gelatin sheets are being used, fill an average bowl with ice water and submerge sheets into water. If powdered gelatin is being used pour 1/3 cup of water into a small bowl and dust gelatin evenly over surface. Both methods need to sit for 5 to 10 minutes.
- In a spate bowl add cornstarch and confectioners’sugar.
- Place waxed paper or 2 sheets of parchment into 8 by 8 inch baking pan. Making sure to lay the sheets horizontal to each other so the bottom and sides are completely covered.
- Pour in enough cornstarch mix into pan until the bottom of pan is completely and generously covered. If any cornstarch mix is left save for later.
- Place a small heavy saucepan on stove at medium high heat. Pour in 1 granulated sugar, 1 tablespoon of moonshine, 2 tablespoons of water, agave nectar, and salt. Without stirring, bring mixture to a boil.
- Cook until temperature reaches 238°F to 240°F.
- If gelatin sheets are being used, at this point remove softened sheets form bowl, squeeze out any water, place gelatin and two tablespoons of moonshine into spate bowl of a stand mixer with a whisk attachment.
- If powdered gelatin is being used, pour two tablespoons of moonshine and bloomed gelatin into a mixer bowl.
- While mixer is off add hot sugar syrup over gelatin.
- For 30 seconds whip at low speed. Then increase to medium speed and beat for 30 seconds. Next increase speed to high and let whip for 10 to 11 minutes or until mixture is glossy, smooth, and holds medium firm peaks. The mix should resemble a marshmallow after the 5th minute.
- Quickly transfer the mixture to prepared pan. Smooth out surface with a greased offset spatula.
- Let sit for 3 to 4 hours at room temperature.
- Next sift a good amount of left over cornstarch mix over the top of the marshmallow. Run a knife along any stuck edges to remove from pan. Carefully remove parchment paper. With the cornstarch mix cover all edges.
- Dust a knife or a pair of scissors with cornstarch mixture. Carve marshmallow into two inch squares. To prevent sticking dust all cut edges with cornstarch mix.
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