Marshmallows with agar
· 160 g water
· 3.6 g agar (0.53%)
· 290 g sugar
· 230 g light corn syrup
· 4.4 g pure vanilla extract
· pinch of salt
· vegetable-oil cooking spray
· corn starch
Sprinkle agar into 80 g cold water in bowl of mixer. Bring remaining water, sugar, corn
syrup and salt to 114 °C in saucepan. Whisk agar mixture while slowly adding syrup in a
steady stream down the side of the bowl. Gradually increase mixer to high. Beat until
mixture is thick, white and has almost tripled in volume (~ 12 minutes). Add vanilla (or other
flavoring/food coloring) and beat 30 seconds more. Pour mixture into 30 x 40 cm rimmed
baking sheet coated with cooking spray. Smooth with spatula sprayed with cooking oil.
Let sit uncovered overnight. Cut out with knife or scissors sprayed with cooking oil. Roll
marshmallows in corn starch to keep them from sticking to each other. Store in air tight
container, with wax paper between layers.
Keywords:hydrocolloid,agar
