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Chocolate Dipped Valentine Marshmallow Pops

heart shaped marshmallow pops dipped in chocolate and sprinkles

Here I am with another Valentine’s Day treat using homemade marshmallows. I’m just a teensy bit obsessed with the chewy white fluff, if you haven’t figured that out by now!

While I was cutting out the hearts used in the Homemade Marshmallow Conversation Hearts, a memory hit me. It was the image of our oldest daughter at the State Fair, eating chocolate dipped marshmallows on a stick. It’s an annual tradition for her that started many years ago, compliments of a confectionary that caught her eye, located under the Grandstand. Our trip to the fair each year is not complete until we see Hatti’s smile happily laced with chocolate.

These Chocolate Dipped Valentine Marshmallow Pops are just the sweetest treat. They are so fun to gift, wrapped in a small clear bag and tied with a pretty ribbon. And they would make great party favors, too. I think they even take a few years off a person when you bite into them. At least that’s what it felt like for me. There’s just something about eating candy on a stick that makes you feel like a kid again.

Pile of pink heart marshmallows on parchment paper

Marshmallow Hearts

Yield: 30 marshmallows
prep time: 1 hour
cook time: 10 minutes
Additional Time: 1 hour
total time: 2 hours 10 minutes
This Marshmallow Hearts recipe features soft, puffy homemade marshmallow cut into heart shapes. Great for Valentine's Day!
5 Stars (1 Review)
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Ingredients

Marshmallow Hearts

  • powdered sugar, for coating pan
  • cups water, divided
  • 3 envelopes (¼ ounce each) unflavored gelatin (found by the Jell-O at the grocery store)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • small pinch Morton kosher salt
  • 1 teaspoon pure vanilla extract

Instructions

Marshmallow Hearts

  • Lightly spray the inside of a 9” x 13” pan with cooking spray. Generously coat with powdered sugar and set aside.
  • Pour ⅓ cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand for about 10 minutes, or until the gelatin has softened.
  • In a saucepan, off the heat, combine the remaining ⅓ cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until it reaches 240°F. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any sugar crystals.
  • With stand mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla and increase the speed to medium-high. The mixture will start out clear, but quickly turns very white. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces.
  • Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Just keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool.
  • Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a sheet of parchment paper.
  • Dip a small heart-shaped cookie cutter into a shallow bowl of water and then cut the slab of marshmallow into heart shapes. This is a sticky job, but just have patience. It helps to dip the heart cutter into the water in between cuts. Repeat this process until the whole slab of marshmallow is cut. Add the marshmallow hearts to a small bowl of powdered sugar, a few at a time, and toss to coat each heart with powdered sugar, shaking off excess.

Nutrition Information:

Serving: 1 Calories: 189kcal Carbohydrates: 34g Protein: 1g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 3g Sodium: 15mg Fiber: 1g Sugar: 32g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
a gift wrapped marshmallow pop

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40 comments on “Chocolate Dipped Valentine Marshmallow Pops”

  1. This is so cute. I will make these fir my teachers.
    Do u think I can roll out store bought marshmallows
    Then cut out the shape

  2. I love what you guys tend to be up too. This
    sort of clever work and reporting! Keep up the great works
    guys I’ve added you guys to our blogroll.

  3. I’m kind of obsessed with homemade marshmallows myself lately – in fact I just bought another package of gelatin mix at the grocery store this morning. It kind of ruins you for store bought marshmallows!

    1. Hi Lori! You could surely make these the day before serving. Or you could make the marshmallow several days prior to serving, and then just dip them the day before or the day of. The marshmallow keeps really well, but I would try to keep the chocolate fresher.