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1
Pour 2 1/2 cups water into a 4-quart glass bowl.
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2
Slowly whisk in 3/4 cup cornstarch until smooth.
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3
Transfer to the microwave and cook on high power for 2 minutes.
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4
Using oven mitts or potholders, carefully transfer to a countertop and stir with a heat-resistant spatula.
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5
Return to microwave and heat 1 minute at a time, stirring between heatings, until the mixture thickens, bubbles and becomes translucent, about 5 to 6 minutes.
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6
Then heat on half power for 3 minutes.
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7
Mix in the sugar, corn syrup and saffron.
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8
Heat on high power for 5 minutes.
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9
Stir and repeat, then stir and repeat again.
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10
After the last time, stir in the lemon juice.
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11
Slit the vanilla bean lengthwise, scrape all the seeds into the mixture and stir to combine.
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12
(Save the bean for another use.)
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13
Continue to heat on high power for 3-minute periods, stirring in between, until a little syrup scraped onto the edge of a cold plate quickly sets to a tacky solid, from 12 to 21 minutes.
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14
Grease an 8-by-8-inch baking pan with cooking oil and scrape and spread the mix into it.
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15
Allow to rest, uncovered, until it is firm enough to handle, several hours or overnight.
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16
Dust the top with cornstarch.
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17
Invert onto a small cutting board, using a spatula if needed, and dust the other side with cornstarch.
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18
Transfer the board to the freezer for 30 minutes.
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19
Cut into 3/4-inch squares with scissors or a knife.
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20
Combine the remaining 1/2 cup cornstarch and the powdered sugar, and toss the squares in it.
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21
Store the candy in this mixture in a wide, shallow container.
