The question is not what would you do with homemade heart-shaped marshmallows, but what wouldn’t you do?
I made this marshmallow recipe again and this time I cut them into hearts. Because Valentine’s Day is coming, and I want to make sure you’re ready…. ready to express your love in the cutest way possible.
You can make these marshmallows with any of our sugars ~ Vanilla Bean, Lavender, or Ginger ~ whichever suits your Valentine best!
I cut the recipe in half because I didn’t want a plethora of mallows floating around my kitchen. Here’s the recipe for a smaller batch:
1.5 packs of unflavored gelatin
1/2 cup of cold water, divided
4 ounces of granulated sugar
2 ounces of Ginger Sugar
1/2 cup of light corn syrup*
a pinch of sea salt
2 tablespoons confectioners sugar
2 tablespoons cornstarch
Combine gelatin and a 1/4 cup of water in the bowl of your electric mixer.
Combine remaining water with granulated and Ginger Sugar, corn syrup, and salt in a small saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. At this point uncover and clip a candy thermometer on the side and continue to cook until mixture reaches 240ºF (about 7 or 8 minutes) then remove from the heat.
Turn the mixer on low with the whisk attachment. Slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once combined, turn the speed to high. Continue to whip until the mixture is thick and lukewarm, about 12 to 15 minutes.
While this magic is happening, prepare the pan! Combine the confectioners’ sugar and cornstarch. Spray a 9X9 or 8X8 or 9 inch circular baking pan with nonstick spray. Throw in that sugary white powder mixture and shake it around to fully coat the sides and bottom of the pan. Return the remainder to a bowl for later use.
Once the gelatin mixture is ready, pour it into your pan and dust with a light coat of the confectioners’ sugar mixture. Let sit uncovered for at least 4 hours or overnight. Then flip your sheet of marshmallows out onto a cutting board and have at it. Cut big squares, cut small squares, cut letters, or shapes. Get crazy. Go wild. And then coat your freshly cut marshmallows with the remaining sugar mixture and store in an airtight container for three weeks.
Stay sweet,
XO
Charleston Spice Co.
* Edit: when I first published this downsized recipe I neglected to put the cornsyrup in the list of ingredients!! Luckily someone brought that to my attention.
