Using Agar and Kerrageenan for candies

In the Modernist Ingredients and Equipment Forum
Hi there! I'm trying to create a firm but chewy candy that holds it's shape using agar and kerrageenan instead of gelatin. However, with I'm not super confident about how these two ingredients work and how they interact with other ingredients. I'm trying to make a licorice type candy, so there's other ingredients in the mix; sugar, corn syrup, molasses, salt, flour, oil and flavors. I've also been trying guar gum in there. I just can't get anything to maintain its shape over time. The ingredients are brought to a fairly high temp for candying purposes. Is that possibly damaging? Any guidance on the application of these ingredients would be very much appreciated!

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