Orange Blossom Marshmallows

Step 1: Butter a 9-by-13-inch cake pan.

Step 2: Sift the cornstarch with the confectioner’s sugar in a bowl.

Step 3: Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.

Step 4: Soften the gelatin with 1/2 cup of the water in a small bowl.

Step 5: In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.

Step 6: When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.

Step 7: Add the gelatin mixture and stir to dissolve.

Step 8: Beat the egg whites with mixer until soft peaks form.

Step 9: Beat in the hot syrup on medium speed in a thin stream.

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

Step 11: Beat in the orange blossom water.

Step 12: With a spatula spread the mixture in the prepared pan and let set for 3 hours.

Step 13: Sift some of the reserved cornstarch mixture over the top.

Step 14: Run a paring knife around the sides and un-mold 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).

Step 15: Cut the marshmallow into big chunks.

Step 16: Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.

Step 17: Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.