Homemade marshmallows on agar-agar

Pour 175 g of sugar and citric acid into a saucepan with a thick bottom and pour in 75 ml of water.

Bring to a boil and cook until a string begins to reach behind the spoon dipped in the mixture. On average, the process takes about 40 minutes.

Add baking soda and stir until bubbles disappear from the reaction of baking soda and citric acid.

Pour 100 ml of warm water over the agar-agar and let it swell. Add 400 g of sugar and 90 ml of water to the slightly cooled syrup. Cook until sugar is completely dissolved.

Whisk the agar-agar in a container with high walls, pouring in the hot syrup little by little. Better to have someone help with this, because you have to pour in and whip at the same time.

When the mixture turns white and increases in volume, pour it into a mold lined with cling film to cool.

You can add food coloring to the mixture.

Put the mold in the refrigerator for 6 hours. When the marshmallows have hardened, remove from the mold, sprinkle with a mixture of powdered sugar and starch and chop. Sprinkle the knife with the same mixture to make it less sticky.