Marshmallow Hearts Recipe
Introduction
These delightful Marshmallow Hearts are a sweet treat perfect for special occasions or anytime you want a fun, homemade candy. Soft, fluffy, and lightly coated with powdered sugar, they offer a lovely texture and a hint of vanilla. Plus, you can customize their color to fit any theme!
Ingredients
- Powdered sugar, for coating the pan
- ⅔ cup water, divided
- 3 envelopes (¼ ounce each) unflavored gelatin
- 1 cup granulated sugar
- 1 cup light corn syrup
- A small pinch of kosher salt
- 1 teaspoon pure vanilla extract
- Red or pink gel food coloring, if desired
Instructions
- Step 1: Gather all ingredients and measure them accurately to ensure the best results.
- Step 2: Prepare a 9 x 13-inch pan by spraying it with cooking spray and coating it generously with powdered sugar to prevent sticking.
- Step 3: In a small bowl, bloom the gelatin by sprinkling it over ⅓ cup of the water. Let it sit for about 10 minutes until it becomes soft.
- Step 4: In a saucepan, combine the remaining ⅓ cup water, granulated sugar, corn syrup, and a pinch of kosher salt. Cook over medium-high heat until it reaches 240°F (soft-ball stage) on a candy thermometer.
- Step 5: Carefully add the hot sugar mixture to the bloomed gelatin while mixing on low speed using a stand mixer or hand mixer.
- Step 6: Continue mixing until the mixture thickens and becomes glossy. Stir in the vanilla extract and gel food coloring if using.
- Step 7: Pour and spread the marshmallow mixture evenly into the prepared pan. Press down gently to smooth the surface.
- Step 8: Allow the marshmallow to set for at least 1 hour or until firm to the touch.
- Step 9: Once set, use a wet heart-shaped cookie cutter to cut out marshmallow hearts. Coat each piece lightly with powdered sugar to prevent sticking.
Tips & Variations
- Use a kitchen scale for precise measurements, especially when working with gelatin and sugar, for consistent texture.
- Add a few drops of peppermint or almond extract instead of vanilla for a different flavor twist.
- If you prefer softer marshmallows, reduce the cooking temperature slightly below 240°F.
- Dust the cut marshmallows with a mix of powdered sugar and cornstarch to reduce stickiness further.
Storage
Store your marshmallow hearts in an airtight container at room temperature for up to 2 weeks. Keep them away from heat and humidity to maintain their texture. If they become sticky, lightly dust with powdered sugar before serving. There’s no need to refrigerate or freeze, as this can affect their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make marshmallows without a candy thermometer?
While possible, a candy thermometer ensures you reach the precise temperature needed for the perfect texture. Without one, you risk under or overcooking the sugar mixture, resulting in marshmallows that are too soft or too hard.
How do I prevent marshmallows from sticking together?
Coating your marshmallow hearts with powdered sugar helps prevent sticking. You can also lightly dust them with a mixture of powdered sugar and cornstarch for extra protection. Storing them in an airtight container separated by parchment paper can also help.
PrintMarshmallow Hearts Recipe
Delightfully fluffy and sweet, these homemade Marshmallow Hearts are perfect for Valentine’s Day treats or any special occasion. Coated in powdered sugar and infused with vanilla, these soft marshmallows can also be colored with red or pink gel food coloring to add a festive touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 marshmallow hearts 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Marshmallow Mixture
- ⅔ cup water, divided
- 3 envelopes (¼ ounce each) unflavored gelatin
- 1 cup granulated sugar
- 1 cup light corn syrup
- A small pinch of kosher salt
- 1 teaspoon pure vanilla extract
- Red or pink gel food coloring, if desired
For Coating
- Powdered sugar, for coating the pan and dusting the marshmallows
Instructions
- Gather Ingredients: Measure all ingredients accurately to ensure the perfect consistency of the marshmallows.
- Prepare Pan: Spray a 9 x 13-inch pan with cooking spray and generously coat it with powdered sugar to prevent sticking.
- Bloom Gelatin: In a small bowl, combine ⅓ cup of water with the gelatin and let it sit for about 10 minutes until it softens and blooms.
- Cook Sugar Syrup: In a saucepan, mix the remaining ⅓ cup water, granulated sugar, corn syrup, and kosher salt. Cook over medium-high heat, stirring occasionally, until the mixture reaches 240°F (the soft-ball stage).
- Combine Mixtures: Slowly pour the hot sugar syrup into the bloomed gelatin while mixing on low speed with an electric mixer. Once combined, increase speed to high and whip until the mixture becomes thick, fluffy, and lukewarm.
- Add Flavor and Color: Mix in the vanilla extract. If desired, add red or pink gel food coloring to achieve your preferred shade and blend thoroughly.
- Set the Marshmallows: Pour the marshmallow mixture into the prepared pan and spread it evenly. Lightly press down to smooth the surface.
- Allow to Firm Up: Let the marshmallows set at room temperature for at least 1 hour or until they are firm but still soft.
- Cut Out Hearts and Coat: Using a wet heart-shaped cookie cutter, cut out marshmallow hearts. Dust each piece with powdered sugar to prevent sticking.
Notes
- For best results, use a candy thermometer to monitor the syrup temperature precisely.
- If you prefer thicker marshmallows, let them set longer before cutting.
- Store marshmallow hearts in an airtight container at room temperature for up to one week.
- Wet the cookie cutter between cuts to prevent sticking and ensure clean shapes.
- Feel free to customize flavors by adding different extracts or using colored gel food coloring for various occasions.
Keywords: marshmallow hearts, homemade marshmallows, Valentine’s Day treats, marshmallow recipe, vanilla marshmallows, heart-shaped marshmallows
