Homemade Marshmallows

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2 tbsp agar-agar powder (or 8 g)

2 cups white sugar (or 415 g)

¾ cup water (or 115 g)

1 tsp vanilla extract

¼ tsp salt

¼ cup confectioner’s sugar, divided (or 32 g)

2 tbsp cornstarch (or 15 g)

Mix the agar-agar into ½ cup of cold water.
Add the sugar and ¾ cup water to a saucepan and bring to a boil. Do not stir once the syrup begins to boil.
Heat to 238°F (114°C). If you don’t have a cooking thermometer, take a small amount of the syrup and drop it into cold water. If it forms a soft ball that flattens when removed from the water and placed on a flat surface, then the temperature is right! Remove from the heat.
Add the agar-agar, then pour your syrup into a glass bowl. Let cool briefly.
Beat the syrup, using an electric mixer, until thick and white. Mix in your vanilla extract, and salt, until the marshmallow mixture is combined.
In a separate bowl, mix 2 tablespoons of confectioners’ sugar and 2 tablespoons of cornstarch together; spread over the bottom of a 9-inch baking pan. Pour the marshmallow mixture on top and let it sit until it gets firm, for 1 hour, at least.
Cut into square marshmallows, using a wet knife. Dust with the remaining confectioners’ sugar.