Vegan Marshmallows

### Step-by-Step Instructions

#### 1. Prepare Your Pan
Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper and dust it with a mixture of powdered sugar and cornstarch.

#### 2. Whip the Aquafaba
In a large mixing bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer, beat on high speed for 5–7 minutes until stiff peaks form. The aquafaba should resemble whipped egg whites.

#### 3. Cook the Syrup
In a medium saucepan, combine sugar, corn syrup, water, and agar-agar powder. Stir to combine, then bring the mixture to a boil over medium heat. Use a candy thermometer to monitor the temperature. When it reaches 240°F (soft-ball stage), remove it from the heat.

#### 4. Combine and Whip
With the mixer running on low, carefully pour the hot syrup into the whipped aquafaba in a thin, steady stream. Gradually increase the speed to high and continue whipping for 5–7 minutes until the mixture is glossy and thickened. Add the vanilla extract and whip for another 30 seconds.

#### 5. Spread the Mixture
Quickly transfer the marshmallow mixture to the prepared pan, spreading it evenly with a spatula. Dust the top with more powdered sugar and cornstarch. Let the marshmallows set at room temperature for at least 4 hours, or until firm.

#### 6. Cut and Enjoy
Once set, lift the marshmallows out of the pan using the parchment paper overhang. Dust a sharp knife with powdered sugar and cornstarch, then cut the marshmallows into squares. Coat each piece in the powdered sugar mixture to prevent sticking.

### Why You’ll Love Vegan Marshmallows

– **Plant-Based and Allergy-Friendly:** Perfect for vegans, vegetarians, and those with dietary restrictions.
– **Customizable:** Add food coloring, flavor extracts, or even swirl in fruit puree for unique variations.
– **Fun and Homemade:** Making marshmallows from scratch is a rewarding and fun culinary adventure.

### Uses for Vegan Marshmallows

– **Classic S’mores:** Layer them with chocolate and graham crackers for a campfire favorite.
– **Hot Cocoa Topper:** Drop them into a steaming mug of hot chocolate for a melty treat.
– **Sweet Snacks:** Enjoy them on their own or dipped in melted chocolate for an extra indulgence.

### Storage Tips

Store vegan marshmallows in an airtight container at room temperature for up to a week. Avoid refrigeration, as it can make them sticky.

### Final Thoughts

These **vegan marshmallows** are proof that you don’t need gelatin to achieve the soft, fluffy texture we all love. With just a few simple ingredients and a little effort, you can create plant-based marshmallows that rival any store-bought version. Perfect for vegans and non-vegans alike, this recipe is a delightful addition to your dessert repertoire.

So, grab your mixer and get ready to whip up a batch of these sweet, squishy treats—they’re sure to bring smiles to everyone’s faces!