Add aquafaba to a mixing bowl with whisk attachment.

Beat aquafaba to soft peaks then set aside while you cook the sugar mixture.

In a small pot, with candy thermometer attached to the side or a glass of cold water set up beside your cooking area to check your temperatures, add corn syrup, sugar, water and salt and stir as you bring mixture to a boil.

Cook to soft crack stage or 270 F., I always check using a glass of ice water and dropping a spoonful of sugar mixture in then feeling how the sugar feels, soft crack with be hard on the edges but still mold-able with your fingers and feel like sticky hard candy. I usually use both a thermometer and the ice water test.

Add vanilla extract to mixture at this point and turn on your mixer to blend aquafaba while you pour the hot sugar mixture into the bowl, down the side of bowl so it doesn't shoot hot sugar on you.

Blend for 10 minutes.

Mixture will be fluffy but still run off the whisk.

Add powdered sugar and beat mixture well.

Pour onto a powder sugar coated cookie pan and let sit for 5-10 minutes and the mixture will set up, you can then use it as a filling for cookies or desserts and it will set up more when added to those.

Store leftovers in a air tight container to prevent them from hardening.