Vegan Marshmallows

In saucepan, combine sugar, gelatin, salt and water. Stir, bring to a full boil. Remove from heat and cool 5-10 minutes. Stir in vanilla. Transfer to a large mixing bowl.Beat with a mixter at high speed for 10 to 15 minutes, or until texture turns into a thick marshmallow cream. Pour into a sprayed 9x13 pan. Smooth top and refrigerate til firm. With knife dipped in hot water, cut into small cubes and roll cubes in a mixture of 1/3 cup powdered turbinado sugar and 1/3 cup arrowroot powder mixed together. Store in sealed container but do not refrigerate. Note: The turbinado sugar gives marshmallows a maple taste. Using regular white sugar will produce marshmallows that taste store bought. Note: Since Emes went out of business, you'd have to go with another kind of vegan jel. Pangea has something called Kogel Unflavored Jel, and I think it would work.