Pink Peppermint Heart Marshmallows
Pssst: I hear that these little pink heart marshmallows have a crush on homemade hot chocolate. Pssst: I have a really good hot chocolate recipe. Pssst: bring them together this Valentine’s Day!
I just made marshmallows (or “schmish schmells” as we call them in our family) from scratch for the first time and I must say, I was pleasantly surprised at how easy the process was. They seem intimidating, don’t they? A confection that you don’t ever imagine making yourself, but boy will I have trouble eating one of those cylindrical things out of a bag again. These DO require an overnight waiting period, so if you’re planning a stay-in Valentine’s Day, get going on these the night before and you’ll be set for the big day. I found the recipe these pink heart ones are based on here, and that recipe originally hails from Martha Stewart. I knew she would come into play this Valentine’s Day! Okay, let’s make some schmish schmells…er…marshmallows!
INGREDIENTS
shortening for greasing
powdered sugar for dusting
2 1/2 tbsp Knox plain gelatin (a little less than 4 packets)
1/2 cup cold water
1 1/2 cup sugar
1 cup light corn syrup
1/4 tsp salt
1/2 cup water
1 tbsp vanilla
1/8 tsp red food coloring
1 tsp peppermint extract
DIRECTIONS
Okay, before you begin: this recipe makes enough to fit a 9X13 glass dish. I made another batch that was half this size, using an 8X8 glass dish, and halving all the ingredients and it worked perfectly as well. Also, a few variations. Want just plain marshmallows? Omit the food coloring and peppermint extract and use 2 tbsp of vanilla instead of just 1. Want chocolate marshmallows? Again, omit the food coloring and peppermint extract, use 2 tbsp of vanilla instead of just 1 and add 1/3 cup cocoa powder right after the sugar mixture combines with the gelatin mixture on low speed.
1. Grease the 9X13 dish with shortening and dust with powdered sugar the same way you would flour cake pans. You’ll have to move the powdered sugar around more with your hands rather than the hitting-the-sides process as with flour. Set aside.
2. Whisk attachment in place, combine the gelatin and 1/2 cup cold water in the mixing bowl. This needs to sit for 15 minutes, which is about how long the next part will take, so keep on reading!
3. In a medium-sized saucepan, combine sugar, corn syrup, salt and 1/2 cup of water over low heat, stirring until sugar dissolves. (about a minute)
4. Turn the heat up to high and stick your candy thermometer in. Now it’s time to sit back and watch. Heat on high until the temperature is between 242 and 248 degrees F. NO STIRRING, just wait and watch it bubble and smell that sugar! It takes about 10-14 minutes if you make the whole batch, a little less if making a half batch. When between 242 and 248, remove from heat.
5. Back to the mixer, turn speed on to low and slowly pour the sugar mixture into the gelatin mixture. Increasing the speed one setting at a time for about 10 seconds each, eventually get to the highest setting on your mixer. It’s wait and watch time again! You’re waiting for the mixture to double-to-triple in size, get a shiny, waxy white color and look really thick. This will take between 10-15 minutes. When it’s done, keep the speed on high and add in the vanilla, red food coloring and peppermint extract. (Um, can I tell you how happy I am that I made these the same shade of pink as my KitchenAid mixer? SO HAPPY).
(pic from white batch)
6. With a spatula, spread evenly into your prepared pan. (Don’t worry about scraping the bowl clean–it’s near impossible because of the stickiness). Dust with more powdered sugar and use your fingers to spread it around. (I love the soft feel of it!) Leave uncovered for about 8-10 hours, or overnight.
7. Do-do-do-do-do, and we’re back! Sleep well? Cover a cutting board with powdered sugar and plop out the giant marshmallow onto it. You can loosen the sides with a knife. With a small heart-shaped cookie cutter, dipped into powdered sugar every time if necessary, cut out the heart shapes. Roll the sides in the powdered sugar so there are no sticky parts left. If you just want to make square marshmallows, dip the knife in powdered sugar and cut to desirable size, again rolling the sides in powdered sugar. Done!!! Store in an airtight container, or package them up in cellophane and go woo someone with a sweet tooth.
A few more pics are here. Happy Valentine’s Day!
February 13th, 2009 at 1:02 pm
These look delicious! I may have to try them out.
February 14th, 2009 at 12:37 pm
OM NOM NOM. You are too much, Alicia.
February 15th, 2009 at 10:31 am
These are adorable! I love the cute little heart shape! I just got kitchenaid for Christmas, and Ive been dying to try making my own marshmallows. Yours look incredible! What a great photo!
February 2nd, 2010 at 12:57 pm
I just found your post via thekitchn.com… and I’m glad I did! These little marshmallows are so sweet. I just may have to whip up my own batch while I swoon over your pale pink Kitchen Aid. š Best wishes!
February 2nd, 2010 at 4:44 pm
I am totally making these for Valentine’s Day! Loves it!
February 2nd, 2010 at 6:22 pm
Oh wow! Super great idea. I’ve never had much of a desire to make marshmallows until now. Schmish schmells here we come!
February 3rd, 2010 at 2:01 am
Schmish schmells….an even cuter name for my favourite things ever! Can’t wait to try these…have to figure out a way to do it without the hubz finding out before it is time for the unveiling š
February 3rd, 2010 at 11:10 am
Thanks, ladies! I hope your schmish schmells come out fabulously!
February 4th, 2010 at 1:05 pm
[…] pink peppermint marshmallows would be a fantastic treat atop spiked hot […]
February 10th, 2010 at 6:55 am
[…] peppermint pink marshmallows look delicious (@ […]
February 14th, 2010 at 4:36 pm
[…] I found this recipe here: […]
December 8th, 2010 at 7:35 am
Thanks. I’m supposed to cook for my new vegan girlfriend this weekend and have no idea what to make! I found a loadlots of recipes at this vegetarian recipes site but with so mnay to choose from I just got confused. Do you have any recommendations, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I hope it goes well
December 8th, 2010 at 8:40 pm
Kendall!!! This is seriously the best chocolate cake (that happens to be vegan) EVER: http://www.aliciakachmar.com/blog/life/the-best-chocolate-cake-ever/ Make it!!!
February 8th, 2012 at 4:30 pm
Hi! Could I add Valentine’s sprinkles to these? If so, when? When I spread the marshmallow into the pan and chill for hours? Thanks!
April 13th, 2012 at 4:47 pm
Do you think using agar agar instead of gelatin will do for a vegan recipe. Anyone tried ?
October 4th, 2014 at 10:41 am
For a nice and looking the google for such info and that i wanted to be grateful for u with the post. Also, just off topic, do you think get a copy of this theme? – Thanks
July 7th, 2016 at 6:02 pm
Very well and good info for share, let say were are horney know