- 1/2 cup) plus (1/4 cup) water
- 2 tsp agar powder
- 1 cup sugar
- 1/3 cup syrup (see notes below)
- 1/2 cup chickpea brine from a can
- 1/2 tsp guar gum (or xanthan)
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 cup cornstarch
- Place 1/2 cup of water in a small saucepan and add agar powder. Dissolve and set aside. Combine sugar, syrup, and remaining water in another small saucepan fitted with a candy thermometer.
- Bring to a boil and cook for about 6 minutes over high heat until the mixture reaches 248 F. Bring the agar mixture to a boil, cook for one minute while stirring and remove from heat.
- While the syrup is still boiling combine chickpea brine, guar gum, and lemon juice in a heatproof bowl. Beat for about two minutes, then add vanilla and beat for another two minutes or until the mixture is very stiff.
- Very carefully pour the hot syrup into the chickpea brine mixture while still beating. The mixture should not deflate but stay fluffy. Continue to beat for two minutes until everything is mixed well.
- Add agar mixture and beat for another five minutes or until the bowl has cooled down. The batter should stay fluffy, and beating should produce firmer and firmer ribbons.
- The mixture should be stiff and keep it's shape if you remove the beaters. Sift together powdered sugar and starch. Dust a rectangular pan (7 x 11 inch - alternatively use a 8 x 8 inch square pan) with one third of the starch and sugar mixture. Make sure the whole bottom is covered.
- Carefully pour the marshmallow mixture into the pan. Let cool for two hours (at room temperature, not in the fridge) or until set.
- Cover with more starch and sugar and cut into small squares or use your favorite cookie cutter. Generously roll in remaining powdered sugar mixture to avoid stickyness.
- You can also keep them in their pan and only cut off the amount you need. That way they don't get sticky as easily. Make sure to still sprinkle the top with a generous amount of powdered sugar and cornstarch.
- Roll the marshmallows in the sugar and starch mixture and let them air dry for 24 hours. Place them on a sheet in a single layer.
- Then store them in an airtight container. If they are still sticky after 24 hours, dust them with more sugar and starch and dry for another 24 hours.
This recipe calls for syrup. You can use a flavored sugar syrup that is a mixture of inverted sugar syrup and glucose syrup. Golden syrup or light corn syrup should be fine, too.
Please don’t use agave nectar, coconut nectar, brown rice syrups or similar “natural” syrups. They don’t contain the right amount of glucose. In this case a processed syrup (like corn) is the way to go.