So, you're in the mood for a really expensive marshmallow, huh? Me too. Here's how it is done.
Replace the sugar syrup in the basic vegan marshmallow recipe with:
3C agave nectar (light or amber depending on your tastes)
2T Genutine vegetarian gelatin
For reference, 3 cups of agave is about one and a half 23.5 oz bottles of agave nectar. Whisk the Genutine into the nectar adding a little bit of the Genutine at a time to avoid clumping. Then whisk in the 1/2C of water. Heat on the stove to 250 degrees stirring constantly and briskly to avoid the syrup boiling over the side. When this thing boils, it can really climb the sides of the pot!
When the syrup reaches 250 degrees, continue with the basic recipe as written. Pour it into the mixer while it is running and let whip for 10 minutes. Note that the agave syrup will not form a gelatinous mass as the recipe does with corn syrup or cane sugar. Rather, it will be very fluid allowing you to pour it at a normal rate into the mixer. No need to dump it in as quickly as possible.
The marshmallows will be an off-white color but the consistency will be like any other marshmallow. The taste is very sweet and more complex than the typical marshmallow.