IT’S VALENTINE’S DAY INSPIRATION WEEK! All this week, I’ll have fun tutorials, outfits, and recipes for you to get ready for Valentine’s Day. Need to catch up? Here’s a link to the heart-shaped marquee light DIY. Here are four outfit inspiration ideas for whatever your Valentine’s Day plans might be.Also, don’t miss yesterday’s bonus post for an adorable Valentine’s Day themed manicure. —
^^i made that font!! toot toot^^
What’s yummier than a homemade marshmallow in a rich cup of hot cocoa? Well, a french vanilla homemade marshmallow that is cut into a shape of a heart, that’s what. 🙂 These cuties would be irresistible packaged up in a cellophane bag, tied up with a red polka dot ribbon, and handed out to your friends with their favorite hot cocoa flavor.
What you’ll need:candy thermometercooking spraya quarter to half a cup of powdered sugar ((for coating pan and mallows))1 tablespoon + 1 1/4 teaspoons of unflavored gelatin1 cup granulated sugardash of salt1/4 cup light corn syrup1 large egg white1/2 teaspoon vanilla1/2 teaspoon french vanilla torani syrup ((optional))
Directions:1. Spray down your 9X13 with cooking spray, I used canola oil. Sift a spoonful of powdered sugar on top and make sure the sides and bottom of pan are covered. 2. In your kitchen-aid mixer, sprinkle the gelatin over your 1/4 cup COLD water and let it sit. This will make it soften. No need to stir yet.3. In a saucepan, combine your sugar, corn syrup, another 1/4 cup of COLD water, and dash of salt over low heat. Stir with a wooden spoon or non-stick spoon-tula until the sugar has dissolved. Increase your heat at this point to medium/high. Bring mixture to a boil, hook on your candy thermometer to the saucepan and, without stirring, let boil until the candy thermometer reaches 240° F. This took about 6-8 minutes. 4. While the sugar & corn syrup mixture is boiling, take a handheld electric mixer & beat your egg white until stiff peaks just begin to hold. It should be white, but not super shiny.5. Once your sugar & corn syrup mixture has reached 240° F, remove from the heat and pour over the gelatin mixture that is in our stand mixer. Stir gently until the gelatin has dissolved. Then, turn the mixer on high speed for about 5 minutes until it is thick and white. It should triple in volume. 6. Beat egg white, vanilla, & torani syrup JUST until combined (don’t over-do it!) and then add it to the gelatin & marshmallow mixture in the stand mixer. Again, beat together until just combined. 7. Immediately pour mixture into your powdered 9X13. Mix a spoonful of powdered sugar and a dash of cinnamon and sift over marshmallows in pan. Let them chill in the refrigerator for a couple hours or overnight. 8. When they’re chilled and “set,” spray a knife with cooking oil and run it along the edges of the pan. Cover a baking sheet with powdered sugar and flip the marshmallows onto the baking sheet, gently. 9. Cut marshmallows into hearts, cubed or desired shapes and cover all sides in sifted powdered sugar. This ensures that they won’t stick together once you package them.