Orange Blossom Marshmallows

Directions

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.