1/2 cup xylitol
1 cup coconut sugar
1 1/2 cups water
1 tbsp agave
4 packets unflavored gelatin
2 organic egg whites at room temp
1 tbsp vanilla
In a medium sauce pan, place all sweeteners, and 3/4 cup water, then bring to a boil over medium heat. Continue to boil until mixture reaches 230 degrees.
While waiting for the sugars and water to boil spring the gelatin over the remaining 3/4 cup water and let it rest. In your electric mixer place your egg white (room temp) and beat on high until a stiff peak forms.
When your sugar mixture reaches 230 degrees, whisk in the gelatin mixture. Add this gelatin/sugar mixture to your electric mixer of stiff peak egg whites. Mixing on medium low and slowly pour the mixture in. After well mixed, add in the vanilla. Slowly raise the speed to high and beat for ten minutes. Then place in a prepared 13X9 inch pan (greased with coconut oil). Pour mixture into pan. Working quickly use wet hand to press the marshmallow into the pan then use wet spatula to smooth out the lumps. Let sit on the counter for 4 hours or over night. Use a large knife dipped in water cut into squares dipping the knife in water as needed. You can also use cookie cutters dipped in water. If desired toss the marshmallows in powdered xylitol and serve.
Powder xylitol in a coffee bean grinder.