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Marshmallows in the shape of hearts are the perfect sweet treat to celebrate Valentine's Day.

Recipe by MyRecipes February 2011

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
7 mins
chill:
8 hrs
total:
8 hrs 22 mins
Yield:
About 24 (serving size: 1 heart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix cornstarch and confectioners' sugar. Grease a 9-by-13-inch baking pan, then dust with some of the cornstarch mixture, reserving the rest. Pour 1/2 cup cold water into a bowl; sprinkle gelatin on top.

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  • In a medium saucepan, combine sugar, corn syrup and salt. Bring to a boil. Continue cooking until mixture registers 260ºF on a candy thermometer, about 7 minutes. Immediately remove from heat and, with an electric mixer running on medium-high speed, pour into bowl with gelatin mixture.

  • Continue beating until mixture has quadrupled in volume, about 5 minutes. Add vanilla, then add food coloring, if desired, drop by drop, until marshmallow is desired shade of pink. Continue beating for 4 minutes longer, then transfer marshmallow to prepared baking pan. Working quickly, use a silicone spatula or long offset spatula to spread marshmallow before it sets. Cover pan with plastic wrap and refrigerate for at least 8 hours.

  • Sift some of remaining cornstarch mixture over a baking sheet. Lift marshmallow from the pan in one single sheet, placing it face down on cornstarch-sugar mixture. Use a lightly greased heart-shaped cookie cutter to cut marshmallow, dusting edges of hearts as you go with more of remaining cornstarch-sugar mixture to prevent them from sticking. Marshmallows will keep in an airtight container at room temperature for up to 1 week.

Nutrition Facts

82 calories; protein 1g; carbohydrates 20g; sodium 31mg.
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