Prep time                                                                                                                                                                                                       Homemade Heart Marshmallows Feb 18 Photo    

15 minutes

Cook time

3 hours chilling

Total time

3 hours 15 minutes

Serves: 36 2-inch hearts or 100 1-inch squares

Ingredients

  • 3 packages (1/4-ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar, divided

Directions

  1. Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
  2. In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
  3. In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
  4. Using a handheld mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 10 minutes. Add in the vanilla and beat to incorporate.
  5. Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
  6. Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
  7. You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.