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["Place the corn syrup, gelatin, and water in a small microwave-safe bowl. Stir until the gelatin is well-distributed. Microwave the mixture for 30 seconds, so the gelatin dissolves, and stir well.", "Pour the gelatin mixture into the bowl of a stand mixer fitted with a paddle attachment. Add one cup of confectioners' sugar and turn the mixer to low, mixing until the sugar is incorporated. Scrape down the sides of the bowl to ensure that the sugar all gets mixed in.", "Continue to add the remaining confectioners' sugar, one cup at a time, mixing well, until all of the 2 pounds is added. While you're mixing, periodically stop the mixer and scrape down the bottom and sides of the bowl. The mixture will progress from a thin, watery liquid to a glaze-like texture to an extremely thick dough.", "Once all of the sugar is incorporated, dust a work surface (I used a silicone mat) with some of your confectioners' sugar and scrape the candy out onto the work surface. The candy will be very sticky and stiff. Generously dust the top of the ball of candy with confectioners' sugar, and begin to knead the candy like bread dough, folding the ball of dough over onto itself, then use the heel of your hand to push it down. Give the candy a quarter-turn, and repeat the process, dusting it with more confectioners' sugar as often as necessary to prevent it from sticking to the board or your hands. Knead until the candy is no longer sticky, but smooth. The original recipe called the target texture ""satiny"
