Homemade marshmallows anyone? A simple DIY that isn’t as intimidating as it may look! We whipped these up for an adorable Valentine’s craft (think lovable s’mores) coming soon to the blog. While prepping for our upcoming post, we thought we would share just how we made these cute heart marshmallows.  With only a few short steps, you will be on your way to making delicious fluffy hearts!

These marshmallows are great to have around the house with Valentine’s Day around the corner. Not to mention they’re the perfect addition to a cozy hot chocolate too! We added different tones of pink and peach to the color tones to add a hint of flirty-ness.

Homemade Heart Marshmallows
Makes 18-20 medium-sized heart marshmallows
Preparation time: 25 minutes with cutting the hearts out
Cooking time: 8-10 minutes
Total time: 45 minutes
Inactive time: Overnight or 3-4 hours

Ingredients
4 large egg whites
2 1/2 cups granulated sugar
½ cup corn syrup (clear)
1/4-1/2 cup water
7 sheets of gelatin*
2-3 drops pink food coloring (optional)

How-to
Start by soaking the gelatin in ice-cold water. Make sure to add one sheet at a time.

In a medium-sized pot, place the sugar and the corn syrup. Start with about 1/4 cup of water and mix. It should resemble wet sand. (Add a bit more water if needed.) Ensure that the sides are free from any sugar granules. (Use a clean pastry brush and water to clean it up.)

Place a candy thermometer in the pot. Turn the stove on to medium-high heat.

While the sugar is heating up, place the egg whites in the clean bowl of a stand-up mixer. Fit it with the whisk attachment and start to mix on low. Once the sugar syrup reaches around 110°C, start mixing the egg whites on high. When the syrup reaches 120°C, take it off the heat and slowly start to pour it down the side of the mixer. (Make sure the sugar syrup doesn’t hit the whisk!)

Squeeze out all the excess water from the gelatin sheets. Add the gelatin to the egg-white/sugar mixture – the meringue! – while it’s hot. Keep mixing on high speed for around 10-15 minutes until thick and glossy and the sides of the bowl are cool to the touch. If you want to add in food coloring, this is the time to do it!

Note: We made a double batch of the marshmallows for photo purposes in three different shades of pink. I would not suggest doubling the recipe unless you have the largest size of Kitchen Aid mixer.  

Spray a 9×9 square pan spray with non-stick spray and line it with plastic wrap. Spray the plastic wrap with non-stick spray. You may want to coat your spatula with non-stick spray, too! Using a spatula, spread the marshmallow mix in the pan. Spray the top with non-stick spray and cover with plastic wrap. Let it cool in the fridge for overnight

The next day, mix together ¼ cup of cornstarch and ¼ cup of icing sugar. Cut out the marshmallows using a  heart cookie cutter. Roll each heart in the icing sugar mix and arrange in an airtight container.

These marshmallows are good for up to 1 week in a sealed container in the fridge.

*If you can’t find sheet gelatin, it’s no problem. Switching it out for powdered gelatin is easy. For this recipe, you’d need 2 1/2 Tbsp. of powdered gelatin. You’ll need to sprinkle the gelatin over 1/2 cup of cold water in a small bowl and let it stand for 1 minute before using it. Gently heat the gelatin mixture until it has melted before pouring it into the meringue.

Our Favorite Creamy Hot Chocolate
Makes two cozy cups
Prep time 2 minutes
Cook Time 3-5 Minutes

Ingredients
2 ½ cups full-fat milk (or dairy-free alternative)
4 Tbsp. good quality dark cocoa powder
Pinch of sea salt
2 Tbsp. maple syrup
2 oz. chopped milk chocolate 

Heat up the milk with the maple syrup over medium-low heat. Bring it to a low simmer and whisk in the cocoa powder, chopped chocolate, and a pinch of salt. Mix until the chocolate is fully melted. We love using a small handheld frother to make it foamy.  Serve immediately in your favorite mug and top with a beautiful fresh marshmallow.