VALENTINE FACT

*About 145 million Valentine cards, excluding classroom valentines,are purchased annually,the U.S Greeting Card Association reports.

Vanilla Marshmallows :)

VALENTINE COLLECTION: For the bloom: 1/2 cup & 2 TB cold water 1 1/2 TB pure vanilla extract 3 TB unflavored gelatin  For the base: 3/4 cup water 1 1/4 cup Marshmallow Syrup  Pinch salt 1 1/2 granulated cane sugar Marshmallow Syrup: 2 cups water 5 1/3 cups granulated cane sugar 1 tsp cream of tartar Pinch of salt  Place the ingredients in a heavy 4-quart pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over med-high heat, and cover the pan for 2 min to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer,and increase the heat to high. Do not stir it at all once you have removed the lid  or the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees. Remove from heat and let the syrup cool for fifteen minutes. Ladle it into clean jars and attach the lids. Store it at room temperature for up to 2 months. If the syrup begins to form crystals at the bottom of the jar, don't be alarmed; pour out the amount of syrup you need when you use it,without scraping the jar. Discard any crystallized part that is left in the jar. NOTE: The syrup will be very thick once it cools. To use it,microwave for 2min on high,or place the jar in a pan of hot water over low heat until it can be poured easily. Do not stir the syrup.  Spray the bottom and sides of a 9 by 13 by 2-inch or 11by 15 by 1-inch pan or another mold you will be using for the marshmallow batter with a pan coating such as Pam, and wipe it lightly with a paper towel,leaving only a thin film of oil. Make the bloom.  Measure the cold water into a measuring cup and add the vanilla. Place the gelatin into a small bowl and pour the water and vanilla over it, stirring with a whisk or fork until there are no lumps. Set the bowl near the stove. Make the base: Place the water,Marshmallow Syrup,salt, and sugar, in that order,into a 4-quart pan. Bring the mixture to a boil over med-high heat. Then place a lid on the pan and boil it,covered for 2 min. This step is essential in order to eliminate sugar crystals on the side of the pan that may cause the marsmallows to crystallize. Remove the lid,insert a candy thermometer, and continue boiling until the thermometer reaches 250 degrees. Do not stir the mixture once the lid has been removed. Remove the thermometer and gently stir in the bloomed gelatin. Pour the batter into a bowl of an electric stand mixer. Beat it on high speed for 10-12 min, using the wire whisk attachment or the paddle beater. At first, the marshmallow batter will look very watery; as it beats, it will become thick,white, and glossy,and will increase in volume by two- to threefold. Remove the bowl from the mixer stand and spread the marshmallow batter into the prepared pan. Smooth the top with the spatula, or wet your hand and smooth the marshmallow with your palm. Let the pan set out at room temperature,uncovered, for at least 4 hours or overnight. After that you can cut the marshmallows and place in an airtight container,with wax paper between the layers.Leave the corner of the lid slightly ajar. The marshmallows will keep up to 2 weeks at room temperature. You can also dip or coat the marshmallows. (Source: Marsmallows-Eileen Talanian)

VALENTINE FACT

*Nearly 70% of all roses purchased for Valentines Day are red, according to a 2004 poll by the Society of American Florists. However, 62% of women surveyed by the organization prefer softer hues such as yellow,pink,peach and white.

BASIC MARSHMALLOW MAKING

It takes about 45 min to make your first batch of marshmallows, and less time as you become familiar with the process. Marshmallow making is broken down into these parts: Marshmallow Syrup: A homemade invert sugar syrup that helps control crystallization. The Base: This is the combination of Marshmallow Syrup,cane sugar,water, and occasionally, other ingredients cooked to a specific temperature. The Bloom: Before granulated gelatin can be used in a recipe, it must first be softened,or "bloomed", in a cold liquid so that the crystals are separated and don't form lumps. Flavoring ingredients might be added to the bloom in some recipes. Additional flavoring: Certain flavorings can't be included in the cooked base or in the bloom, so they're added in at another time in the recipe and are listed separately in the ingredients list. The Marshmallow batter: This refers to the base and bloom mixture that is poured into the bowl,beaten,and then spread into a pan,molded,or piped into shapes.(Source: Marshmallows-Eileen Talanian)

VALENTINE BAKING TIP

*If you desire a richer flavor in your baking, just add buttermilk instead of milk.

Chocolate Fudge Pudding

VALENTINE COLLECTION- 2/3 cup unsalted butter 3/4 cup superfine sugar 3 1/2 oz. semisweet chocolate, melted and cooled 2 eggs 1/2 cup all-purpose flour 1 cup self-rising flour 1/4 cup cocoa powder 1 tsp baking soda 1/2 cup milk  SAUCE 1/4 cup unsalted butter,chopped 1/2 cup whipping cream 1 tsp vanilla extract  Preheat the oven to 350 degrees. Lightly grease eight 1 cup metal molds with melted butter and line each bottom with a round of waxed paper. Beat the butter and superfine sugar until light and creamy. Add the melted chocolate, beating well. Add the eggs one at a time,beating well after each addition. Sift together the flours,cocoa powder, and baking soda, then fold into the chocolate mixture. Add the milk and fold through. Half-fill the molds. Cover the molds with pieces of greased aluminum foil and place in a large, deep baking dish. Pour in enough boiling water to come up halfway up the sides of the molds. Bake for 35-40 min or until a skewer inserted into the center of each pudding comes out clean. To make the sauce, combine the butter, chocolate, cream, and vanilla in a saucepan. Stir over low heat until the butter and chocolate have completely melted. Pour over pudding and serve with whipped cream. Serves 8 (Source: Sweet food- Kay Scarlett)  TIP: To make superfine sugar, place regular sugar in a coffee grinder  MELTING CHOCOLATE When melting chocolate, always use a clean,dry bowl. Water or moisture will make the chocolate seize (i.e. turn into a thick mass that won't melt), and overheating will make it scorch and taste better.  To melt chocolate, chop it into small, evenly sized pieces and place in a heatproof bowl. Bring a saucepan of water to a boil, then remove from heat. Position the bowl over the saucepan of water-make sure the bowl doesn't touch the water and that no water or steam gets into the bowl or the chocolate will seize. Allow the chocolate to soften a little, then stir until smooth and melted. Remove the chocolate from the saucepan to cool, or leave in place over the hot water if you want to keep the chocolate liquid.

VALENTINE FACT

*About 145 million Valentine cards, excluding classroom valentines, are purchased annually, the U.S Greeting Card Association reports.