• 1½ cups sugar
• 1 cup light corn syrup
• ½ cup water
• 2 packets (½ oz) powdered gelatin
• ½ cup cold water
• 1 tbsp orange zest
• ½ cup powdered sugar
• ½ cup cornstarch
• pinch salt
• ½ tsp vanilla
• ½ tsp orange flower water (optional)
• orange food coloring (optional)
• cooking spray

Special Equipment

• parchment paper
• 8" or 9" square pan
• candy thermometer
• stand mixer with paddle attachment
• small saucepan
• rubber spatula

1. Combine sugar, corn syrup and ½ cup water in small saucepan. Attach candy thermometer. Cook without stirring until syrup reaches 240º, brushing sides of pan with water if necessary to wash down sugar crystals. It will take 5-7 minutes on high heat to reach the desired temperature
2. Pour ½ cup cold water into mixer bowl with paddle attachment, sprinkle gelatin over water. Let sit at least 5 minutes. Add orange zest and salt
3. Combine powdered sugar and cornstarch in small bowl.  Line pan with parchment paper, spray with pan spray and sift sugar/cornstarch mixture into pan
4. When sugar syrup reaches 240º (soft ball stage), remove from heat.  Turn mixer on low speed and pour syrup down the side of the bowl.  Gradually turn speed up to high and let mix for 6-7 minutes, until mixture is light and fluffy.  It will still be slightly warm. Add vanilla, orange flower water and food coloring, if using. Mix to incorporate, 1 minute more
5. Using sprayed rubber spatula, scrape marshmallow into prepared pan.  Let sit overnight, uncovered, to set
6. When ready to cut, spray knife with pan spray and dip in sugar/cornstarch mixture. Cut into desired sized pieces, and coat in sugar/cornstarch mixture.  Store in an airtight container for up to a month