Finally, it rained.
After a rare 6 weeks of dry spell since mid-January.
After I coincidentally made some puff marshmallow clouds.
Showers of blessing.
170 g powdered sugar
60 g corn starch or potato starch
Sift the powdered sugar and cornstarch or potato starch together into a large bowl. Set aside.
Cooking Spary, for coating the baking pan ( I used unsalted butter)
4 1/2 teaspoons unflavored powdered gelatin
180 ml cold water
120 ml light corn syrup
170 g granulated suagr 2
2 teaspoons pure vanilla extract
Variation: Increase the vanilla flavor by adding a scraped vanilla bean or a dab of pure vanilla bean paste along with the vanilla extract.
- Lightly coat an 8-by-8-inch baking pan with cooking spray; set aside.
- Whisk together the gelatin and 120ml of cold water in a small microwave-safe bowl and let soften at room temperature for 5 minutes.
- Stir together the sugar, 60 ml of the corn syrup and remaining water in a medium saucepan over high heat. Bring to a boil, stirring occasionally, until the temperature reaches 115°C on a candy thermometer.
- Meanwhile, pour the remaining corn syrup into the mxier bowl. Add the softened gelatin. Pour it into the mixer bowl. Whisk the mixture with the mixer on low speed.
- When the syrup reaches 115°C, slowly pour it into the mixer bowl (the mixer should still be running). Increase the speed to medium and whip for 5 minutes. Increase the speed to medium high and whip 5 minutes more.
- Add the vanilla, increase the speed to the maximum, and whip until opaque white, fluffy, and tripled in volume, about 1 to 2 minutes more.
- Pour the marshmallow mixture into the prepared pan and use an offset spatula to smooth it into the corners.
- Sift 1/2 cup of the coating evenly and generously over top; set the remaining coating aside. Let the marshmallow set uncovered for at least 6 hours in a cool, dry place.
9. Use a knife to loosen the marshmallow slab from the edges of the pan. Dust a work surface with a thin layer of the reserved coating. Invert the marshmallow slab onto the work surface and dust it with more coating.
10. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in the remaining coating, patting off the excess. Store in an airtight container at room temperature for up to 1 month.
And I decided on making some puffty, fluffy, marshmallow clouds for my little ones.
After my little one gobbled one ‘fluffy cloud’, it actually rained. She exclaimed happily “The trees have hope ! They have water to drink now!”