Orange Blossom Marshmallows

1. 1

   Butter a 9-by-13-inch cake pan.

2. 2

   Sift the cornstarch with the confectioner's sugar in a bowl.

3. 3

   Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.

4. 4

   Soften the gelatin with 1/2 cup of the water in a small bowl.

5. 5

   In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.

6. 6

   When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.

7. 7

   Add the gelatin mixture and stir to dissolve.

8. 8

   Beat the egg whites with mixer until soft peaks form.

9. 9

   Beat in the hot syrup on medium speed in a thin stream.

10. 10

    Increase speed to high and beat whites until cooled, about 10 minutes.

11. 11

    Beat in the orange blossom water.

12. 12

    With a spatula spread the mixture in the prepared pan and let set for 3 hours.

13. 13

    Sift some of the reserved cornstarch mixture over the top.

14. 14

    Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).

15. 15

    Cut the marshmallow into big chunks.

16. 16

    Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.

17. 17

    Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.

* Per serving · 4 servings · Values may vary.