It’s no secret that I love to bake, it’s no secret that baking requires heat, and it’s also no secret that I’m clumsy.
Thanks to these non-secrets, I earned myself a Darwin Award making these cute little marshmallow hearts.
As you’ll see when you read below, you have to boil some ingredients until they’re really, really hot to make marshmallows. These ingredients also happen to be really, really delicious. My stomach took over my brain when I opted to swipe my finger along the hot pot in search of some of that boiling sugary syrup. Naturally this decision resulted in what I first assumed to be a minor burn. Two doctors appointments and one prescription later it turns out that that my minor burn was actually fairly major and now I have weeks of a bandaged finger to look forward to (and subsequent bombardment of “what happened with your finger!?” questions)
But hey, the marshmallows turned out great!
Fluffy and sweet, gooey and flavourful, homemade marshmallows are worth the effort. They will impress at breakfast potlucks, spice (sweeten) up your scores, and make Christmas morning hot chocolates that much more special.
For me, I wanted to make them Valentine’s Day themed and shaped them into little hearts. Using a cookie cutter with marshmallows is remarkably easy and the shapes turn out great.
- Pam spray or butter for greasing
- Icing sugar
- 2 2/2 tbsp unflavoured gelatin
- 1/2 cup of cold water
- 1 cup of corn syrup
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1/2 cup of water
- One – Prep your marshmallow storage container. It won’t need to be baked or frozen but it should be able to withstand a little heat. I used an 8×9 inch glass casserole dish and my marshmallows were about 1/2 inch thick. Keep in mind that the larger your dish, the shorter your marshmallows. Okay, back to prep – generously grease the bottom and sides of your container, then coat generously with icing sugar.
- Two – Get your stand mixer ready (or a bowl that can take serious heat) by pouring the gelatin and cold water into the bowl. No need to mix, just set aside for now.
- Three – In a medium pot, mix water, corn syrup, sugar and salt on low heat until the sugar is completely dissolved and you can no longer see small grains. This took me about 8 minutes.
- Four – Increase heat to medium-high and bring to a boil. Let it boil for about 20 minutes and resist the urge to stir entirely. After 20 minutes, have a cup of very cold water in a glass ready and dip a spoon into the sugar mixture, then let a drop fall into the water. If it forms a ball that holds its shape then you’re ready for the next step. If it just settles at the bottom then keep boiling for another 5 minutes then try again.
- Five – CAREFULLY pour the sugar mixture into the gelatin mixture and mix on slow until ingredients are evenly dispersed and not clumped to where you poured it in. Turn your mixer to high and beat for 8-10 minutes or until your mixture has turned white and tripled in size. Resist the temptation to eat any of this because it’s very hot and you don’t want to end up with a burnt finger like me.
- Six – If you want to add food colouring or flavouring such as vanilla or rum, now is the time. Add to the bowl and continue to mix until well combined.
- Seven – Pour your marshmallow mixture into your prepared container, cover and refrigerate overnight.
- Eight – The next day (or after at least 8 hours) grease or spray Pam onto a sharp knife and carefully cut out your marshmallow pieces. If your marshmallows are white, drop them into a bowl of icing sugar to coat. If they’re coloured, use a pastry brush to evenly spread the icing sugar around.
- Nine – If you want a certain shape, grease the cookie cutter and press into the marshmallow firmly. Carefully pull the marshmallow away from the cookie cutter while pressing the shape. The marshmallow will likely be stuck to your cutter, so you can lift the cutter up and push the marshmallow through then dust with icing sugar as per step eight. This works best after you have at least a row of marshmallows removed so you have some room to work.
- Add some color to just the top of your marshmallows by painting it on using a pastry brush. Squirt some food colouring onto the top, and smooth it with the brush.
- Mix in chocolate chips, sprinkles or anything else you can think of for a unique marshmallow twist.
- These last 2 weeks in the fridge, but please don’t try to freeze them!
Adapted from: Betty Crocker