Here’s the thing about Valentine’s Day. You either love it, or you…well, you’re trying not to even think about it.
Regardless of your relationship status – it’s the perfect excuse to treat anyone in your life (or maybe even just yourself in slippers and a mud mask) with something a bit sweet, maybe a little bit garish – okay how about something completely over the top wild? It’s Valentine’s Day – get weird, experiment, make something unbelievably sweet….in a word GO BIG and make the ultimate mound o’ love: A cotton candy churro sundae!
If there was an all-state talent show winner of desserts, this would be it. Salty and sweet. Creamy with crunch. And the pistachio flavored cotton candy sprinkled with edible gold hearts?! Well that’s a whole next level of love that I’m not even sure I’m able to comprehend….but what I do know is that it’s delicious. And it is a stunner.
Paired with a white chocolate raspberry dipping sauce, vanilla ice cream and some crushed pistachios for flare – I’m pretty sure this dessert (and any flavor iteration there of) is going to be the most warm and fuzzy gift you could give on this day of love.
Pistachio Cotton Candy Churro Sundae
*Recipe can be swapped for any flavored hard candy or candy floss of your choice, depending on your machines settings. We love our little pink machine, which is perfect for whipping up on the fly….Or you can always default to the ease (less mess) store bought fluff too!
Line a baking sheet with wax paper and set aside. In a sauce pan, add water sugar and corn syrup, bring to a boil over medium high heat until it reaches 350 degrees. Remove from heat, add flavoring and color. Pour sugar mixture over wax paper in thin strips and allow to cool for 1 hour, until candy is brittle and can be broken into small pieces. Please consult your personal cotton candy machine for further directions.
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
Fine sugar, for sprinkling
Combine 1 cup of water with butter and salt in a saucepan and bring to a boil over high heat. Slowly stir in flour and reduce heat to low stirring vigorously until the mixture forms a ball. Remove the dough from the heat stir in eggs until mixed thoroughly. Put dough into a churro piping tool or pastry bag with a star tip.
Heat oil in a deep pot to 300-350 degrees, pipe in churro dough a few stings at a time. 1-2 minutes a side until golden. Place on a cooling rack with paper towels to cool, sprinkle with sugar.
White Chocolate Raspberry Dipping Sauce
1/2 cup white chocolate melting chips
1 TBS milk
1 cup fresh raspberries, blitzed in a food processor
*Don’t forget unsalted crushed pistachios and vanilla ice cream to complete the sundae!
Place a glass bowl over boiling pot of hot water, add chocolate and milk and stir until melted. Fold in raspberries and enjoy warm as a dipping sauce or over ice cream.
I’m a big fan of leftovers…and by leftovers I insist you make extra cotton candy and dunk it into your coffee drink. Think of it as an on-the-fly version of DXD’s infamous cotton candy mocha affogato – the magic show of watching dissolving fluff is worth trying alone, trust me!
Happy Valentine’s Day lovelies – sending you virtual kisses and glitter stuffed envelopes!! I want to hear what you’re treating yourself to….in addition to this ridiculous pile of yum…so tell me below!
SHOP THE LOOK:
Looking to put a cherry on top of your sweet adventures this Valentine’s Day!? Head on over to Canvas Home and peep their darling line of gilded Dauville Dish Wear. It’ll give everything from store bought donuts to gourmet confections that extra special warm fuzzy feeling of style.