I use agar agar in my mix and it’s definitely better than gelatin IMO. It doesn’t dissolve as easily as gelatin in higher water temps, holds the mix together much better, and has a higher nutritional value as it’s derived from seaweed. The more agar you use the firmer the mix. I usually make about 2 pounds at a time and I put in a couple of tablespoons, mix well, spread it about 1/4 to 1/2 inch thick on a wax paper or parchment lined cookie sheet, and bake for 20 minutes at 200 degrees to activate the agar agar. Comes out perfect every time.