Valentine’s Day is about love and playful treats. Surprise your special someone with these Booty-licious homemade marshmallows — soft, pillowy, and simple enough for beginners to make. They melt in your mouth and can be colored and decorated for a festive touch.
You’ll need:
2 1/2 tablespoons unflavored Knox gelatin
1/2 cup ice-cold water (for blooming gelatin)
1/2 cup cold water (for syrup)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons vanilla extract (or other flavoring)
Food coloring (optional)
Colored sugar crystals and confectioners’ sugar/cornstarch mix for coating
In a large mixing bowl (or the bowl of a stand mixer) combine the gelatin with 1/2 cup of ice-cold water and let it bloom for at least 20 minutes.
While the gelatin is blooming, prepare the sugar syrup. In a saucepan over low to medium heat combine:
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
Stir gently and scrape the pan sides to dissolve any sugar crystals. Increase the heat to medium-high and cook until the syrup reaches 244°F (borderline firm ball stage). As soon as it reaches temperature, remove the pan from heat.
With the mixer running on low speed and using the whisk attachment, very carefully pour the hot syrup into the softened gelatin. Pour slowly and avoid letting the syrup hit the moving whisk to prevent splattering and burns.
Gradually increase the mixer speed to high and beat until the mixture becomes very thick, glossy white, and approximately tripled in volume. This typically takes about 12–15 minutes in a stand mixer.
Add 2 tablespoons of vanilla (or your chosen flavor) and beat until fully incorporated. If you want colored marshmallows, add food coloring now and mix briefly until evenly tinted.
Prepare a 9×13-inch pan by spraying it lightly with non-stick cooking spray and dusting generously with a 50/50 mixture of confectioners’ sugar and cornstarch.
Pour the marshmallow mixture into the prepared pan, smoothing the top as needed. Sift more of the powdered sugar/cornstarch blend over the surface until well coated. Let the marshmallows set uncovered at room temperature for at least five hours, preferably longer for best texture. Do not refrigerate.
Tip: For multiple colors, quickly divide the marshmallow mixture into portions, place a cardboard divider lined with parchment to split the pan, and pour each color into its section. Gently shake the pan to level the tops before removing the divider.
When set, dust a cookie cutter with the powdered sugar/cornstarch mix and cut shapes from the marshmallow slab. A heart-shaped cutter works perfectly for a Valentine’s theme; trim and reshape any pieces with a knife dusted in the same mix to keep them from sticking.
To decorate, dampen a small brush with water and “draw” a design on the marshmallow edge or surface, then quickly dip into colored sugar crystals so they adhere. Use a toothpick to remove any misplaced sprinkles or to refine details.
Finish by coating any cut edges with additional confectioners’ sugar mix so pieces won’t stick together. Store the finished marshmallows in an airtight container at room temperature for several days.
These homemade marshmallows are a delightful, customizable gift for Valentine’s Day — soft, flavorful, and sure to bring a smile to your honey’s face.