Using Powdered Sugar in a Mash for Apple/Pear Brandy?

[Dolmetscher]

I have a 5 gallon bucket in my kitchen with 20lbs of grated apples that I picked myself from an Apple Orchard in North Carolina... 3 gallons of raw/unpasteurized apple juice/cider, 1.5 lb of brown sugar, 12 oz of orange blossom honey, and a 2 lb. bag of powdered sugar. I was basically using up all the extra sugars that I had lying around in cabinets. As soon as I dumped in the powdered sugar, it dawned on me... #&%$@!!! powdered sugar has cornstarch added to it to prevent caking etc. At first, once I stopped cussing, I thought that since this will be distilled, the cornstarch haze will not be a problem at all... so, who cares.

But then I got to thinking... when thickening a sauce with corn starch, the gelatinization of the starch happens at just slightly under the boil (212 F). This puts that temp right around the high end of distilling temps. Can anyone who has been in this position before please let me know if I will be, worst case scenario, scorching a thick pasty slime in my still while making my run?