Use a small 8x8 baking pan for amazingly thick marshmallows or 8x12 for a more manageable, bite-sized marshmallow. Mix 2T of vegan powdered sugar and 2T of cornstarch together. Spray your pan with oil and dust with the sugar/cornstarch mixture. Set aside.
The fluff part of this recipe was inspired by Jeanette Sutton's web site recipe for agar marshmallows at meatandeggfree.com. She deserves a tremendous amount of credit for her work on fluff, a key to marshmallow success. If you are looking for an agar marshmallow, try Jeanette's recipe.
5T soy protein isolate 90% (available at many health food stores)
2t Baking Powder
3/4C cold water
1.5C raw sugar
1C light corn syrup
Genutine is a commercial product (click here to order) made primarily of carrageenan with locust bean gum and sucrose, according to their web site. It has no animal products in it. Not even close.
To make the fluff, mix the dry ingredients together first in a stand mixer. Add the water and whip with a whisk for 10 minutes until you get stiff peaks and an increase in volume. The volume will not increase dramatically and fill the bowl as you might see when using the Angel Food Marshmallow Mix. However, you will see some increase and you should get stiff peaks.
To make the sugar syrup, mix the Genutine with the raw sugar in a saucepan. Then add the water and whisk quickly. You should have a thick mixture. Add the corn syrup. Stir and heat on the stove. Use a candy thermometer and cook the mixture, stirring occasionally, until it reaches 230 degrees. By this time, it should be thick and gloppy. The mixture will begin to gel as one large mass and you will be able to catch sight of the bottom of your pan as you stir. Hurry up and stop cooking! Stir in the vanilla.
WARNING! This is extremely messy, gooey and sticky. If you have a splatter shield for your mixer, go get it! Otherwise, you will likely need a hand-held steam cleaner to clean your mixer when you are done. I speak from experience. DOH!
Turn the stand mixer on high and whisk the fluff as you quickly add the sugar syrup. DO NOT ADD THE SYRUP SLOWLY! The sugar gel is so sticky, it can climb up your whisk attachment and begin to gum up its connection to the mixer. Just dump it in with the mixer running as fast as it will go. Let whip for 10 minutes. Use a rubber scraper and pour the mixture into your prepared pan. Cover with a sheet of wax paper and push down the mix so it gets into the sides of the pan. Remove the wax paper and let cool in the fridge for at least an hour.
When cool, turn out on a cutting board. Cut squares in the size you like and coat all sides with more of your corn starch/powdered sugar mix.
Yields 30-35 marshmallows.