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1
For the PAN, use a small 8x8 baking pan for amazingly thick marshmallows or 8x12 for a more manageable, bite-sized marshmallow. Mix the powdered sugar and the cornstarch together. Spray your pan with oil and dust with the sugar/cornstarch mixture. Set aside.
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2
For the FLUFF, mix the following ingredients in a stand mixer--soy protein isolate, baking soda, cream of tartar, guar gum and salt. Add the 3/4C of cold water and whip with a whisk for 10 minutes until you get stiff peaks and an increase in volume.
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3
For the SUGAR SYRUP, mix the Genutine with the raw sugar in a saucepan. Then add the 1/2C of 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. Stir in the vanilla.
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4
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.
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5
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.
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6
Use a rubber scraper and pour the mixture into your prepared pan. It should be white, fluffy and still warm. 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.
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7
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.
