- 120 ml aquafaba (see recipe)
- ½ cup water + ¼ cup water
- 1 cup sugar
- ⅓ cup golden syrup
- 2 tsp agar powder
- ½ tsp guar gum/xanthan
- ½ tsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 cup cornstarch
- 1 tsp cardamom
- 1 tsp cinnamon
Here’s what you do.
- In a small saucepan, dissolve agar powder in ½ cup water. Set aside.
- In another saucepan, sugar and syrup in ¼ cup water. Bring to the boil and leave on high heat for approximately 6 minutes. If you have a candy thermometer, use this to see that the mixture reaches 120 degrees celsius.
- Take the dissolved agar and bring to the boil, stirring on high heat for one minute. Remove from heat.
- Place aquafaba in a heatproof bowl; add guar gum and lemon juice. Beat for 2 minutes, add vanilla extract, and continue to beat for a further two minutes. The outcome should be a very stiff mixture.
- Add the syrup mixture (still hot) to the aquafaba mixture; continue beating. This should create a fluffy mixture that doesn’t sink into itself. Beat for a further two minutes after all syrup is added.
- Pour in agar mixture (still hot); beat for five minutes. The mixture should continue to become stiff, firm and able to hold a shape. The bowl should have cooled down by the time you’re finished.
- Sift powdered sugar, cornstarch and cardamom together, then use about ⅓ of this to dust the bottom of a square or rectangular pan.
- Pour in the marshmallow mix and allow to cool at room temperature for 2 hours.
- Cut into squares or shapes and roll in remaining powder mix.
- Allow to dry on a baking rack or sheet for at least a day. Store in an airtight container once dry.