- 1/2 cup water
- 2.5 cups sugar
- 2/3 cup strawberry jam, preferably seedless
- 2/3 cup light corn syrup
- dash salt
- 2/3 cup water
- 4 envelopes gelatin
- red food coloring
- icing sugar, for dusting
- Add first 5 ingredients to a large saucepan. Bring to a boil and simmer.
- Meanwhile add 2/3 cup water to mixing bowl and sprinkle all of gelatin over top to soften (at least 5 min.).
- Once the boiling liquid has reached 238ºF on a thermometer. Remove from heat and pour over softened gelatin.
- With the whisk attachment, beat on low for approximately 5 min. Gradually bring the speed up to high, beating on each speed for 5-8 min. until mixture has cooled and peaks form when beater is lifted (30-40 min. total).
- In the last 10 min of beating prepare jelly roll pan (15x11 inch). Spray with cooking spray (or grease canola oil) and place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment.
- Once done mixing add red food coloring bit by bit and mix in until the pink color you desire is achieved.
- Pour marshmallow mixture into the prepared pan and smooth top. Let sit, uncovered, for 3 hours or overnight until dry.
- Dust work surface with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.
- Grease a 1.5 inch heart shaped cutter with cooking spray or wipe down with oiled paper towel. Cut out heart shapes, alternating direction to have less waste. Make sure to keep cutter well oiled. Toss heart cutouts in icing sugar to coat.
Makes: 86 hearts + scraps
* these will last for up to one week in an airtight container at room temp.
* dip in chocolate for a little added fun.
* I chop up the scraps and use them as "mini marshmallows".