Marshmallow Hearts
Yield: 30 marshmallows
This Marshmallow Hearts recipe features soft, puffy homemade marshmallow cut into heart shapes. Great for Valentine's Day!
Ingredients
Marshmallow Hearts
- powdered sugar, for coating pan
- ⅔ cups water, divided
- 3 envelopes (¼ ounce each) unflavored gelatin (found by the Jell-O at the grocery store)
- 1 cup granulated sugar
- 1 cup light corn syrup
- small pinch kosher salt
- 1 teaspoon pure vanilla extract
- red or pink gel food coloring, if desired
Instructions
- Lightly spray the inside of a 9” x 13” pan with cooking spray. Generously coat with powdered sugar and set aside.
- Pour ⅓ cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand for about 10 minutes, or until the gelatin has softened.
- In a saucepan, off the heat, combine the remaining ⅓ cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until it reaches 240°F. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any sugar crystals.
- With stand mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla. If you want pink marshmallows, add a little red or pink food gel coloring now. Mix on low speed just to get the coloring mixed in a bit, then increase the speed to medium-high. The mixture will start out clear, but quickly turns opaque. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces.
- Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Just keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool.
- Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a sheet of parchment paper.
- Dip a small heart-shaped cookie cutter into a shallow bowl of water and then cut the slab of marshmallow into heart shapes. This is a sticky job, but just have patience. It helps to dip the heart cutter into the water in between cuts. Repeat this process until the whole slab of marshmallow is cut. Add the marshmallow hearts to a small bowl of powdered sugar, a few at a time, and toss to coat each heart with powdered sugar, shaking off excess.
Nutrition Information:
Serving: 1 Calories: 189kcal Carbohydrates: 34g Protein: 1g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 3g Sodium: 15mg Fiber: 1g Sugar: 32g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.