|Vegetable cooking spray||1|
|Powdered sugar||6 Tablespoon, divided|
|Unflavored gelatin||3⁄4 Ounce (3 Envelopes, 0.25 Ounce Each)|
|Water||12 Tablespoon, divided|
|Granulated sugar||2 Cup (32 tbs)|
|Vanilla extract/1/2 teaspoon orange extract||1 Teaspoon|
Spray 9-inch square baking dish with vegetable cooking spray.
Sift 2 tablespoons powdered sugar evenly over bottom of dish.
Place gelatin in small mixing bowl.
Pour 6 tablespoons watei over gelatin.
Let stand to soften.
Meanwhile, in 2-quart measure, combine granulated sugar, remaining 6 tablespoons water and salt Microwave at High for 2 minutes.
Insert microwave candy thermometer.
Microwave at High for 3 to 4 1/2 minutes, or until thermometer registers 234°F (soft ball stage).
Syrup forms a soft ball which flattens when removed from cold water.
Add softened gelatin and vanilla.
Beat at low speed of electric mixer until blended.
Beat at high speed until mixture is very thick, about 8 to 10 minutes.
Spread into prepared dish.
Sift 1 tablespoon powdered sugar evenly over top.
Chill for at least 4 hours, or until set.
Sift 1 tablespoon powdered sugar onto board.
Loosen edges and lift marshmallow mixture onto prepared board.
Sift remaining 2 tablespoons powdered sugar into small bowl.
Cut marshmallows into small squares using kitchen shears or knife dipped in boiling water.
Roll all sides of each marshmallow in powdered sugar.
Place marshmallows on wire rack.
Cover with paper towel and allow to dry, about 3 hours.
Store in covered container between sheets of wax paper.