5 Unexpected ways to eat more red velvet (VIDEO)
Valentine’s Day is right around the corner, which means that everywhere you look, love is in the air, and sweets are on the table. Luckily those two things make Valentine’s Day one of my very favorite holidays — celebrating love in all its forms and the mass consumption of everyone’s favorite sweet treats. I also embrace the idea that at any time throughout the month of February, it’s perfectly acceptable for me to turn just about everything I cook or bake into a heart-shaped something or other.
This year I felt compelled to find a new go-to Valentine’s Day flavor to use in the kitchen that would look like Valentine’s Day, taste like Valentine’s Day and, of course, make everyone I feed feel the love. So what better flavor to do that with than one of my all-time favorite palate-pleasers, red velvet? Watch as I show you how to make the most mind-blowing red velvet marshmallows, a decadent and Galentine’s Day-ready red velvet cocktail, cute little red velvet candy apples on a stick, red velvet waffles with fried chicken and my personal favorite, red velvet Rice Krispies Treat heart sandwiches.
1. Red velvet marshmallows recipe
- 3/4 cup powdered sugar
- 1/4 cup cornstarch
- 2 packets unflavored powdered gelatin
- 1 tablespoon vanilla
- 1-1/4 cups corn syrup
- 1-1/2 cups sugar
- 1/4 teaspoon salt
- Line a pan with parchment, and spray with nonstick cooking spray.
- Combine the powdered sugar and cornstarch, and cover the bottom of your pan with the mixture.
- To the bowl of a mixer, add the gelatin along with 1/2 cup plus 1 tablespoon of water and the vanilla, and whisk to combine.
- Into a pot set on medium-high heat, pour 3/4 cup of water, the corn syrup, sugar and salt, and bring to a boil.
- Using a candy thermometer, bring the temperature up to 247 – 250 degrees F without stirring.
- Slowly pour the mixture into the mixing bowl with the gelatin while blending on slow speed.
- Turn the mixer up to medium, and blend for 2 minutes, then blend on high for 10 minutes.
- Pour the mixture into the prepared pan, and let it sit at room temperature overnight.
- Dust the top with the remaining powdered sugar-cornstarch mixture, and cut using cookie cutters. Toss the cut shapes into the powdered sugar mixture as well.