Well, my attempt at making marshmallows was..... interesting! I had to find a recipe that didn't call for corn syrup, and DH couldn't find gelatin, so all I had to work with was agar-agar.
First attempt was a complete failure - we ended up with slightly thickened sugar syrup - the mix never got thick or fluffy. Boo.
Read a little more on the internet, and found recipes that called for egg whites, and also read that when you substitute agar-agar for gelatin, you need an additional 'protein' in the mix, such as sweet rice flour. I do have that. But all I had left was orange flavored agar-agar. Hm.
Mixed the sugar syrup and agar-agar as before - and forgot to add the flour when the mixture was still hot. Then realized that the egg whites were supposed to be whipped separately.
I figured I had nothing to lose, so I reheated the agar-agar/sugar syrup/flour mixture to boiling, whipped the egg whites to stiff peaks, and mixed the syrup back in. HEYY!!! Light and fluffy and stiff. Sooooo... I have that setting in a sugared pan now. I have no idea what it is... but I think it might work.