Marshmallows.

I’ve posted this recipe once before on my Facebook page a few weeks back. I thought that adding a touch of pink food coloring would be fun to do a practice round of heart-shaped pink fluffy marshmallows. Then I thought, what would be better…. top dip them in chocolate, cover them in sprinkles and add a stick to make a cute Valentine pop 🙂 These can made w/o the food coloring for your classic white marshmallows. Cute for Valentine’s Day treats or for a school party. You can also make them for hot chocolate – dip them in chocolate with crushed peppermint sticks. The possibilities are endless!

Ingredients:

3 packages unflavored gelatin
1 c of ice cold water, divided
1.5 c of granulated sugar
1 c of light corn syrup
1/4 tsp of salt
1 tsp vanilla extract
Food coloring (a few drops) optional
Optional – 1 vanilla bean, seeded
1/4 c of confectioners’ sugar
1/4 c of cornstarch
Non stick spray – for the pan

- Directions:
  Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  
  In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Cook over medium flame, cover and cook for for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  
  Turn the mixer on low speed and slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. Once everything is added, turn it up to high speed. Whip for 14 minutes. Add the vanilla extract and seeds (if using) & food coloring (if using) during the last minute of whipping. While the mixture is whipping~ prepare the pans as follows.
  
  Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Dust the prepared pan with the sugar/starch mixture. Make sure it is completely covered. Return the remaining mixture to the bowl for later use.
  
  After mixing, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Be sure to make top even as the marshmallow will set as you leave it. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the remaining for later. Allow the marshmallow pan to sit for 4-8 hours.
  
  Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a dough cutter or a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, dust each side with the sugar/starch mixture. Store in tupperware for up to 2-3 weeks.