These rich and creamy homemade marshmallows are perfect for celebrating Valentine's Day. Shaped like hearts, they are a delightful treat for your loved ones.
Ingredients: 3 envelopes unflavored gelatin. 1 cup cold water, divided. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. Confectioners' sugar, for dusting. Red food coloring optional.
Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. To soften, let it sit for roughly ten minutes. The granulated sugar, corn syrup, salt, and the remaining 1/2 cup of cold water should all be combined in a medium saucepan. Stir until the sugar dissolves over a medium heat source. Once dissolved, turn the heat up to high and cook, stirring occasionally, until the mixture reaches the soft-ball stage, which is measured with a candy thermometer at 240F 115C. This should take seven or eight minutes. Grease a 9 x 13-inch 23 x 33 cm baking pan lightly and dust it with confectioners' sugar while the sugar syrup is cooking. Take the sugar syrup off the heat as soon as it reaches the proper temperature. Gently transfer it into the gelatin blend, making sure to constantly stir everything together. Beat the mixture on high speed for 10 to 15 minutes, or until it is very thick and fluffy, using a stand mixer or hand mixer. Mix in the vanilla extract after adding it. If you would like your marshmallow mixture to have a pink hue, you can add a few drops of red food coloring. Stir until all of the color is incorporated. Using a spatula, level the top of the marshmallow mixture once it has been poured into the baking pan. Grease your spatula lightly if necessary to keep it from sticking. After the marshmallows are firm and no longer sticky to the touch, let them sit at room temperature for at least four hours, or overnight. Once set, cut out marshmallow hearts with heart-shaped cookie cutters. To stop them from sticking, dust them with confectioners' sugar. Your homemade heart-shaped marshmallows can be kept for up to two weeks in an airtight container layered with wax paper. Savor them as a delightful Valentine's Day dessert!
Prep Time: 30 minutes
Cook Time: 15 minutes
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