#### Ingredients
– 1 cup water, divided
– 1 cup granulated sugar
– 1 cup light corn syrup
– 1/4 tsp salt
– 1 tbsp vanilla extract
– 1/2 cup aquafaba (chickpea brine)
– 1 tsp powdered agar-agar
– Cornstarch and powdered sugar (for dusting)
#### Instructions
**1. Prepare the Pan:**
– Line an 8×8-inch baking dish with parchment paper and dust with a mixture of cornstarch and powdered sugar.
**2. Make the Syrup:**
– In a saucepan, combine 3/4 cup of water, sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves. Allow to boil without stirring for about 8-10 minutes, until it reaches 240°F (115°C) (soft ball stage).
**3. Whip the Aquafaba:**
– In a mixing bowl, beat the aquafaba with an electric mixer until stiff peaks form, about 10 minutes.
**4. Combine:**
– In a small bowl, mix the agar-agar with the remaining 1/4 cup of water and let it sit for a few minutes. Then, heat until dissolved.
– Once the syrup reaches temperature, carefully pour it into the whipped aquafaba while mixing on low speed. Gradually add the dissolved agar-agar and vanilla extract, increasing the speed to medium-high. Whip until fluffy and glossy, about 5 minutes.
**5. Set the Mixture:**
– Pour the mixture into the prepared pan, smoothing the top. Dust with more cornstarch and powdered sugar, then cover loosely with plastic wrap.
**6. Let it Rest:**
– Allow the marshmallows to set at room temperature for at least 4 hours or overnight.
**7. Cut and Serve:**
– Once set, dust a clean surface with cornstarch and powdered sugar. Turn out the marshmallows, cut into squares, and dust all sides with the cornstarch mixture to prevent sticking.
#### Tips:
– Store in an airtight container at room temperature for up to two weeks.
– Use these marshmallows in s’mores, hot chocolate, or as a sweet snack!