Homemade Heart Marshmallows
Homemade Heart Marshmallows
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:
Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
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 boiling, without stirring, for 1 minute. Remove from the heat.
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 the vanilla and beat to incorporate.
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.
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.
You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.
NOTES
There are many different variations on homemade marshmallows - using a stand mixer with a whisk attachment is the most common, reducing the mixing time in half. I’ve also read other instructions where the mixture is covered in plastic wrap and sets in the pan at room temperature. And the block of marshmallow is inverted onto a sugared surface and then cut.
I found using a handheld mixture, chilling in the fridge and cutting while still in the dish just as effective.
Serve and enjoy!
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
Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
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 boiling, without stirring, for 1 minute. Remove from the heat.
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 the vanilla and beat to incorporate.
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.
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.
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.
You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.
NOTES
There are many different variations on homemade marshmallows - using a stand mixer with a whisk attachment is the most common, reducing the mixing time in half. I’ve also read other instructions where the mixture is covered in plastic wrap and sets in the pan at room temperature. And the block of marshmallow is inverted onto a sugared surface and then cut.
I found using a handheld mixture, chilling in the fridge and cutting while still in the dish just as effective.
Serve and enjoy!
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