Two-Layer Caramel Marshmallows (Ice-Cube Mold Edition)

Servings: 6 • Total Time: 25 min (+ overnight soak) • Shelf Life: 5 days
Makes approx. 15 marshmallow cubes (1"x1")

INGREDIENTS

First Layer

• 1/4 cup Rice Flour

• 1 Tbsp Tapioca Flour

• 3/4 cup Soy Milk

• 1 Tbsp Fit Lane Agar Agar Powder

• 2 Tbsp Maple Syrup

Caramel Sauce

• 5 Soaked Dates (overnight)

• 1/4 cup Almond Butter

Second Layer

• 1/4 cup Rice Flour

• 1 Tbsp Tapioca Flour

• 3/4 cup Soy Milk

• 1 Tbsp Agar Agar Powder

• Blended Caramel Sauce (from above)

TOOLS

• Silicone ice cube tray

• Skewer stick

DIRECTIONS

1. Make the First Layer
Whisk all first-layer ingredients in a pot. Heat on medium, stirring constantly until thick and glossy (about 7 minutes). Pour into the ice cube tray, filling each mold halfway. Set aside.

2. Prepare the Caramel Sauce
Blend the soaked dates and almond butter until smooth, creamy, and caramel-like. This will flavor your second layer.

3. Make the Second Layer
In a pot, combine the second-layer rice flour, tapioca flour, soy milk, and agar agar. Cook the same way as the first layer until thick, then stir in the caramel sauce. Pour on top of the first layer to fill each cube completely.

4. Chill & Serve
Refrigerate for 20 minutes until firm. Pop out of the silicone mold and enjoy! Skewer them, toast them, dip them in chocolate, or decorate with edible stars for a fun twist.

✨ Fit Lane Tip:

For the smoothest texture, keep stirring while the agar activates—this prevents clumps and gives you that perfect bouncy marshmallow bite.

Made with Fit Lane Nutrition Agar Agar Powder — available on Amazon & Walmart.