I don’t know what it is about Valentine’s Day this year, but I keep coming up with lots of ideas I want to share with you all. Maybe because the last year of my life was spent wedding planning and I have decorating, party planning, and love on the brain.
But without getting too Sandra Lee on you, I had this idea for a black and white table set up or “tablescape” as she would call it. I had been thinking about making homemade marshmallows for a while and kept thinking how pretty it would look with big white marshmallows floating in dark hot chocolate or coffee.
One of my favorite parts of our wedding was the pictures we put on the tables. Old pictures in wallet size of our grandparents and parents. I don’t know how we got so lucky to have so many adorable pictures of them. But they are all so sweet. And paired with a lacy tablecloth and a couple of old hats I thought it made the perfect Valentine’s Day table.
There is just something so romantic about seeing those who raised you and raised your parents when they were young and newly in love. And there is a parallel between where they were in their life at this time and where we are now. I hope someday our grandchildren will think our pictures are just as cute and romantic as we think these are.
Homemade Marshmallows adapted from Alton Brown
- Put the gelatin into the bowl of a stand mixer fitted with a whisk attachment with 1/2 cup of the water.
- In a small saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, and continue to cook until a candy thermometer raches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
- While the mixture is whipping prepare your pan. Combine the confectioners’ sugar and cornstarch in a small bowl. Grease a half sheet pan with non-stick spray and lightly coat it with the sheet pan with the confectioner’s sugar mixture, making sure you coat the bottom and the sides completely. Knock the extra back into the bowl.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Use a cookie cutter of your choosing to stamp out the marshmallows. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.