After seeing this recipe from MarthaStewart.com, I decided heart-shaped marshmallows would make the perfect Valentine’s Day gift for my friends this year. I especially like this idea because these marshmallows pair up really well with my [hot chocolate truffle balls]. Plus, I like that they can be customized. For instance, you can add a flavor extract (like peppermint or vanilla), food coloring, or you can even dip them in chocolate if you want to make them super fancy.
Recipe adapted from MarthaStewart.com
• Nonstick cooking spray
• 3 (1/4-ounce) packages unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/4 teaspoon salt
• Powdered sugar
Line a 9-by-9-inch baking pan with plastic wrap, leaving a 2-inch overhang on all sides. Spray the plastic wrap with cooking spray, and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine gelatin with 1/2 cup cold water, and let sit for 10 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine sugar, corn syrup, and 1/4 cup water. Bring mixture to a boil, and allow it to boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin-water mixture. Add salt and continue mixing for 12 minutes.
Optional: Add a teaspoon of vanilla or peppermint extract, or add a few drops of food coloring to make pastel colored marshmallows.
Using a greased rubber spatula, spread the mixture evenly into the pan. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for at least 2 hours to set. (I find it best if left overnight.)
Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Using a heart-shaped cutout greased with cooking spray, punch out marshmallow shapes. Coat with powdered sugar, and set aside. Once you’ve punched out as many hearts as you can, use a greased knife to cut the leftovers into marshmallow cubes. Coat with powdered sugar and store in an airtight container for up to three days.
To package my heart-shaped marshmallows, I set them inside cupcake liners, and wrapped them in cellophane. I secured the cellophane with baker’s twine, and added my grapefruit colored personalized tags in the style Luxe.
More Valentine’s Day Recipes & Ideas:
DIY Heart Bookmarks Double Thumbprint Cookies DIY Crayon Heart Garland Heart Tarts
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