Hi Ariana! Thanks a lot for all the info 🙂

I'm sorry to hear that you're experiencing difficulties with drying out the marshmallows. Achieving the right texture can be a bit tricky, but here are a few suggestions that might help:

1. Use the right amount of powdered sugar and cornstarch: When coating the marshmallows, make sure to use a generous amount of powdered sugar and cornstarch mixture. This helps absorb excess moisture and prevents them from becoming too sticky.

2. Allow for proper drying time: After coating the marshmallows, let them sit at room temperature for an extended period to dry out. This can take anywhere from a few hours to overnight. Ensure they are spread out in a single layer to allow air circulation.

3. Adjust the recipe consistency: If your marshmallows are turning out more like marshmallow fluff, it could be due to the consistency of the mixture. Try reducing the amount of liquid (such as water or syrup) in the recipe to make it thicker. This can help the marshmallows set better and have a firmer texture.

Don't hesitate to reach out if you have any further questions or need additional guidance!

Hi Ariana! Thank you for trying out the recipe. I'm glad you found it easy to follow!

Regarding the agar agar forming little hard granules, it can sometimes be a bit tricky to work with. Here are a few tips that might help:

1. Dissolve agar agar properly: Make sure to fully dissolve the agar agar powder or flakes in the liquid before heating. You can try stirring it well or whisking it to ensure it's evenly distributed.

2. Gradual heating: When cooking the mixture, try to heat it gradually over medium heat while stirring continuously. Avoid high heat, as it can cause the agar agar to clump and form granules.

3. Strain the mixture: After cooking, if you notice any small granules or lumps, you can strain the mixture through a fine-mesh sieve to remove them. This can help achieve a smoother texture.

4. Proper setting: Allow the mixture to cool and set properly, either at room temperature or by refrigerating it. This can also help improve the texture and minimize the chances of granules forming.

I hope these tips help you achieve better results with your agar agar preparation. Don't hesitate to reach out if you have any further questions or need more assistance!

I managed to solve the problem by adding 3x the water, and just slowly bringing the temperature up from very low and not really boiling it. I added 1/4 cup corn syrup with the sugar, and brought the temperature up slowly again until the sugar mix eventually reached soft ball stage. It took quite awhile to evaporate all the water, and the result was a bit rubbery, so maybe I used too much agar.
I skipped the icing sugar, because I didn't trust it not to get soggy again.

Thanks again for the simple recipe!

I also can't get the marshmallows to dry out. The icing sugar and corn starch ends up turning soggy, and the marshmallows themselves are more like marshmallow fluff??