Clementine Kissed Marshmallows

In a 9 x 9-inch metal baking pan, spray bottom and sides with cooking spray. Cover bottom with parchment paper. Dusting bottom and sides with powdered sugar.

In bowl of stand mixer, pour 1/2 cup cold water. Sprinkle in gelatin and stir gently. Let sit for 10 minutes or until gelatin absorbs the water.

In a heavy-duty saucepan, mix together remaining 1/2 cup water, sugar, corn syrup and salt. Heat over medium heat (do not stir) until slightly boiling. Add candy thermometer and heat until 240ºF (115ºC). Do not stir. (Note: once boiling, this step takes about 5- 8 minutes.)

Remove pot from heat and turn on stand mixer to low. Slowly pour in sugar mixture. Increase beater to high (be careful not to slop mixture over the sides.) Beat until white and slightly thick (the batter will make a slapping sound against sides of bowl when done.) This step takes about 8-10 minutes.

Stop mixer; add in zest and orange extract. Beat for another minute.

Spray spatulas with cooking spray and pour marshmallow batter into square pan. Spread to the sides of the pan.

Drizzle food coloring over top of marshmallow batter. Swirl with a butter knife. Dust powdered sugar over top. Let sit 8 hours or overnight, covered at room temperature.

When ready to cut, invert pan onto a cutting board dusted with powdered sugar. With a sharp knife or a pizza cutter, cut into 1-inch squares. Dust marshmallows with powdered sugar. Storage in airtight containers for up to 1 week.