Homemade Vegan Marshmallows

In a medium sized bowl, whisk together the powdered sugar (1 cup) and cornstarch (0.5 cup).

Lightly grease bottom and sides of an 8x8 pan with neutral oil spray (1 spray).

Using a sieve, sprinkle some of the powdered sugar mixture all over the greased pan (bottom, sides, corners). Do not skimp.

Into a stand mixer with a whisk attachment, add the liquid aquafaba (1 can) and cream of tartar (0.25 teaspoon). Start on low and gradually increase to high speed. Let it go for 4-5 minutes or until stiff peaks form. Set aside. Start 5m timer

In a medium heavy bottomed pot, over medium heat, add agar agar powder (3.5 teaspoon) and water (1 cup) and whisk until it begins to boil. Let boil until it begins to thicken, about 3 minutes. Start 3m timer

Whisk in corn syrup (1.25 cup) and then vegan cane sugar (1.5 cup). Keep whisking until it's all dissolved.

Set whisk aside and let mixture come to a boil. Do not stir again. Use a candy thermometer and bring to 240 degrees F or 115 degrees C.

Remove from heat and immediately, but carefully, add in vanilla extract (1 tablespoon) and salt (0.25 teaspoon). Whisk together.

Turn on the stand mixer to low and very slowly add the sugar mixture to the bowl while gradually increasing the speed. Let the mixer run on high for 5-8 minutes. Start 8m timer

Quickly transfer to your powdered baking pan. Spread evenly with a spatula (you can dampen your hands with water and spread if it's not spreading evenly).

Let sit for 6-12 hours. Start 720m timer

When ready, sprinkle with more of the powdered sugar mixture on top and use a spatula to pull the marshmallow away from the sides.

Sprinkle more of the mixture on a flat surface and flip the marshmallow out of the pan. Spray a knife with neutral oil spray (1 spray) then more of the powdered sugar mixture and cut marshmallows into desired size. Toss marshmallows into powdered sugar mixture so sides aren't sticky.

Store in an airtight container for up to 2 weeks.