Marshmallow Hearts

What You’ll Need

The ingredient list for these marshmallow hearts is short & sweet! Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.

• Powdered sugar – This keeps the marshmallows from sticking to the pan.
• Water – You’ll need some to bloom the gelatin and the rest for making the syrup.
• Gelatin – Unflavored gelatin can be found by the Jell-O at the grocery store.
• Sugar – Granulated white sugar sweetens the marshmallows.
• Corn syrup – You’ll need light corn syrup here, which is flavored with vanilla.
• Salt – I use kosher salt.
• Vanilla extract – Use pure vanilla extract for the very best flavor.

How to Make Marshmallow Hearts

Time to roll up your sleeves and get started! Scroll to the bottom of the post for the full recipe card.

• Prepare. Lightly coat a pan with nonstick spray, then coat it in powdered sugar and tap out the excess. 
• Bloom the gelatin. Add 1/3 cup of water to the bowl of a stand mixer and sprinkle the gelatin over the top. Stir and let this sit for 10 minutes, until the gelatin granules absorb the water (called blooming).

• Make the syrup. Whisk the remaining water, sugar, corn syrup, and salt in a pan. Heat this mixture over medium-high and cook until it reaches 240ºF on a candy thermometer. Dip a pastry brush in water and use it to brush off any sugar crystals from the sides of the pan.
• Form the marshmallow mixture. Turn the stand mixer to low speed and beat together the hot syrup with the gelatin. Add the vanilla. If you want pink marshmallows, add a little red gel food coloring now. Then increase the speed to medium-high. Beat for about 8 minutes, or until the mixture is opaque, thick, sticky, and starts to pull away from the edges of the bowl.

• Let the marshmallow set. Spread the marshmallow mixture into the pan with a lightly oiled spatula. Wet your hands and press the mixture so it reaches the corners. Let the marshmallow set for at least an hour, until it’s firm.
• Cut the hearts. Run a wet knife along the edges of the pan, then remove the marshmallow and place it on parchment paper. Dip a heart-shaped cutter in water and use it to cut the marshmallow. Repeat the dipping and cutting, fitting in as many hearts as you can.

• Coat in powdered sugar. Toss the cut marshmallow hearts in powdered sugar, a few at a time, to keep them from sticking to each other.

Tips & Variations

These pointers will help you make perfect heart shaped marshmallows – and help you make them your own!

• Be patient. This is the best tip I can give you: have patience and don’t rush the process! When you’re cutting the hearts, for example, dip the cutter in water after each cut; and when you’re tossing them in the powdered sugar, don’t add them all to the bowl at once. 
• Make marshmallow pops. Insert sticks into the hearts and dip them in melted chocolate. Our daughters loved these when they were little!
• Add different flavorings and colors. Raspberry or strawberry extract is fun for Valentine’s Day, peppermint is excellent for the holidays. Or use different colors of food coloring to make a rainbow of marshmallow hearts.
• Don’t throw out the excess! The scraps are absolutely worth saving. Enjoy them as a sweet treat or make s’mores with them – homemade marshmallows are EXCELLENT toasted! You can also melt them into Chocolate Fondue for another Valentine’s Day treat.
  Gift them in cute packaging. Package your homemade marshmallow hearts in cellophane bags tied with a fun ribbon. They’re great for snacking and adding to Hot Chocolate!

How to Store

Place the marshmallow hearts in a single layer in an airtight container, or if you need to stack them, separate the layers with parchment paper or wax paper to prevent sticking. Store the container in a cool, dry place at room temperature for up to 2 weeks.