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Whether you have a heartmate or just a friend who means a lot, a sweet treat for Valentine’s Day is always welcomed. Chocolates usually are the go-to choice. I mean, they are delicious, but I love to mix things up with different sweet treats. Marshmallows are one of those items that hardly anyone takes the time to make at home. I’m sure many of you are scoffing at the idea. Come on, who is going to make marshmallows?! You are! When homemade, these seriously are almost a dessert in themselves, decadent and delicious. Beware: you don’t necessarily think of the flavor when eating a store-bought version. So when you bite into one that’s homemade, you will be in awe of the delicious taste!
You can make these in any size, shape, or flavor. Add peppermint marshmallows at Christmas (it’s great in hot cocoa), or try some flavor of your own! At Valentine’s, these heart shapes dipped in chocolate are a hit and will melt anyone’s heart!
More Valentine’s Day Recipes
- Chocolate pops
- Grapefruit, beet, and lime fruit ice
- French macarons
- Oven steamed salmon with vegetables
- Homemade Valentine’s suckers
- Slow cooker peanut butter and chocolate candy cake
Watch how to make these Valentine’s Day marshmallows:
Valentine’s Day Marshmallows
Ingredients
- 3 envelopes unflavored gelatin (usually Knox brand)
- 1 cup water separated
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ½ tsp kosher salt
- 1 tbsp vanilla bean paste (or vanilla extract)
- 1-2 cups sifted powdered sugar
Instructions
- Spray a 9×13 baking pan (or two 8×8 pans) with nonstick baking spray and very generously dust the sides and bottom with powdered sugar. Set aside. It's best to have this pan ready before beginning.1-2 cups sifted powdered sugar
- In the bowl of an electric mixer, sprinkle the unflavored gelatin over ½ cup water and let bloom.3 envelopes unflavored gelatin (usually Knox brand), 1 cup water
- In a small saucepan, combine the granulated sugar, corn syrup, salt, and remaining ½ cup water, and place over medium-high heat. Bring to a boil, stirring to ensure the sugar has dissolved. Continue to boil until the mixture registers 238°F-240°F on a candy thermometer.1 ½ cups granulated sugar, 1 cup light corn syrup, ½ tsp kosher salt, 1 cup water
- Once at temperature, remove from heat. It may be easier to pour this mixture into a glass measuring pitcher. This makes it easier to pour.
- With the mixer running on low, slowly drizzle in the liquid over the bloomed gelatin. Try not to pour the liquid on the beater as it will spray the sugar liquid up the sides of the bowl.
- Once all the liquid is in, turn the mixer to high. Beat until the mixture is cooled, grown in volume and becomes quite sticky and stiff. This will take longer than you think, about 8-12 minutes.
- Beat in vanilla bean paste (or vanilla extract).1 tbsp vanilla bean paste (or vanilla extract)
- Scrape marshmallow mixture into prepared pan(s) and spread out evenly. The marshmallows are sticky so more sugar may be needed to spread them.
- Once spread out, generously dust the top again with powdered sugar. Let stand at room temperature for 5-6 hours or overnight.1-2 cups sifted powdered sugar
- Cut with cookie cutters (spray with nonstick spray) or a knife and dip exposed cuts into powdered sugar.
Nutrition
Recipe inspired by Ina Garten
