Homemade marshmallows

Ingredients:

• 1/2 cup evaporated milk
• 1/2 cup water plus another 1/4 cup
• 3 tablespoons unflavored gelatin
• 2 tbsp. sugar
• Zest of 1 large orange
• 1 tsp vanilla extract
• Butter for greasing
• Powdered sugar for sprinkling
• Polished orange sugar (available at a candy store)

Preparation:

1. Take a 20x20 cm baking sheet and grease it with butter, including the sides. Dust generously with sifted powdered sugar and set aside.
2. Pour 1/2 cup water into the bowl of a stand mixer fitted with a whisk attachment. Add the gelatin and let it dissolve for about 10 minutes.
3. In a 3-quart saucepan, combine the sugar, evaporated milk, and 1/4 cup water. Place over low heat and stir until the sugar dissolves. Bring the mixture to a boil and simmer for 10-12 minutes, without stirring, until the temperature reaches 115°C (230°F) on a digital thermometer.
4. Add the mixture to the dissolved gelatin. Beat with a mixer on low speed until smooth. Increase the speed and beat on high speed for about 10-12 minutes until thick and fluffy, and the volume should triple. Stir in the orange zest and vanilla extract until evenly distributed. Using a spatula, transfer the mixture to the prepared baking sheet and smooth the surface.
5. Sprinkle with orange decorative sugar. Let set in a cool place (not the refrigerator), uncovered, for at least 8 hours or overnight. Remove the marshmallows from the baking sheet and place them on a surface dusted with powdered sugar. Using scissors dusted with powdered sugar, cut the marshmallows into squares approximately 2.5 cm (1 in) on each side.
6. Dip the cut sides in powdered sugar to prevent the pastila from sticking together. Store in an airtight container for up to 2 weeks.