Turkish Delight

Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan.

Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer.

Set aside and keep hot.

Stir together orange juice and orange zest, sprinkle with gelatin, and set aside.

In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup.

Place over medium-low heat, and simmer, stirring gently, until very thick.

Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios.

Sprinkle a 8x8-inch pan generously with confectioners' sugar.

Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.

When cool, sprinkle the top with another thick layer of powdered sugar.

Cut into 1-inch squares, and dredge each well with confectioners' sugar.

Store at room temperature in an airtight container.