Heart-Shaped Marshmallows

Heart-Shaped Marshmallows

Heart-shaped marshmallows are a great Valentine's Day treat for all those you hold near and dear! Dipped and decorated with Light Cocoa Candy Melts candy, these heart marshmallows also make great edible favors for weddings, showers, birthday parties and much more.
  • Prep40 min
  • Total Time6 hr
  • Skill LevelBeginner
    Amount20 Marshmallows


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  1. Make Marshmallows. Prepare 13 x 9 in. baking pan with vegetable pan spray and dust with confectioners' sugar.
  2. Pour ½ cup cold water into a large mixing bowl then sprinkle gelatin on top.
  3. In a small saucepan, combine granulated sugar, corn syrup, and 1/2 cup water. Bring to a boil over medium heat, stirring until sugar dissolves.
  4. Using a candy thermometer, boil until mixture reaches 240°F; do not stir mixture. Immediately remove mixture from heat and pour over softened gelatin; stir until dissolved.
  5. Using an electric mixer, whip on high speed until mixture triples in volume, about 8-10 minutes.
  6. In a medium bowl, whip Meringue Powder and remaining 1/4 cup water until foamy and thickened slightly. Add mixture, along with 15 drops of Creamy Vanilla Custard Treatology flavor and salt to gelatin mixture; whip until thoroughly combined. Pour into the prepared pan. Refrigerate until firm, at least 4 hours.
  7. Cut out marshmallows. Using a small heart cutter, cut out marshmallow hearts – greasing cutter before and after each cut.
  8. Lightly grease lollipop stick. Stack four marshmallows on a lollipop stick.
  9. Decorate marshmallows. Melt Candy Melts candy according to package directions.
  10. Pour melted candy into loaf pan. Dip the back half of heart marshmallows in melted candy, tapping lightly to remove excess. Place dipped pops on wax paper and chill until set, about 10 to 15 minutes.
  11. Prepare a decorating bag with remaining melted candy. Cut a small hole in the tip of the bag. Drizzle remaining melted candy over top of heart pops. Chill until set, about 10 to 15 minutes.


How To


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