Marshmallow Creme Aquafaba

Strain the liquid (I had just under one cup/165g) from a can of chickpeas to a small saucepan set over medium-low heat. Gently simmer until it’s been reduced to 1/4 cup (50-55g) of liquid. This should take 15-20 minutes and it means you’re going to have to stop and check it every few minutes, but that’s ok because reducing the aquafaba is key to getting this recipe to turn out correctly. Once the aquafaba has been reduced, transfer it to a small jar and let cool to room temperature. This will take about an hour,

Once the aquafaba reaches room temperature, add the golden syrup to a mini saucepan set over medium heat. Stick a candy thermometer on the side of the pan and heat until the thermometer reads 225˚F then immediately remove from heat. Let cool for 15-20 minutes. While the golden syrup is cooling, beat the aquafaba using a hand mixer (or immersion blender) fitted with the whisk attachment – on high speed – until light and fluffy; 1-2 minutes. This is your “meringue”. Sift in the powdered sugar, potato starch, cream of tartar, and sea salt and beat on high speed until combined. Slowly drizzle in the golden syrup and, once you’ve scraped in every last drop, add the vanilla extract and beat for 1-2 minutes, or until the mixture is well combined. Put a lid on the jar and store it in the refrigerator for at least 24 hours. After 24 hours the creme will reach the consistency of traditional marshmallow creme. Will keep refrigerated for up to 10 days.