Line a 9x11 pan with parchment paper and brush it lightly with vegetable oil, and sprinkle with cardamom powdered sugar

For the bloom: sprinkle the gelatin in the bowl of a stand mixer. Add the fresh satsuma juice. Whisk or stir until no lumps remain. Set the bowl back into your mixer and fit the mixer with a whisk attachment.

For the sugar syrup: combine water, sugar, salt, and corn syrup into a 6-quart saucepan or larger. Do not stir. Cook over moderate heat until mixture reaches 240 degrees. (I do not own a candy thermometer, guess I need to add that to the Christmas list, so I sort of guessed- one recipe I read had the mixture cook for a much shorter time and didn't bother with temperature so…)

Remove from heat and with the mixer on low-speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. It will be hot HOT hot, just shy of 240 degrees hot, so use caution and, trust me on this, resist the urge to taste (or touch in any way with your fragile shell of a body) the sugar syrup.  Once all the syrup has been added slowly turn the mixer to high and let it whip for 8-10 minutes, until it looks like a thick glossy meringue. Add vanilla seasoning mixture and food coloring and whip to combine.

For some reason the orange 'mallows didn't have the volume that the Imperial Stout ones did.  Perhaps I didn't whip them long enough, but I suspect it is more likely using water rather than beer in the sugar syrup.

Pour the marshmallow into the pan and let it cure, uncovered, for 10-12 hours or overnight. You will be tempted to scrape every last bit out, don't do it. Warm soapy water is your friend. Once you have most of the mixture out just put that bowl in the sink and soak it.

When the marshmallows are cured, dust generously with cardamom powdered sugar and turn the marshmallows out onto a cutting board. Cut into squares of equal size.

Marshmallows will keep in a covered container for several weeks.