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www.FredericksburgParent.NET 21 TOOLS NEEDED • Candy thermometer • Heart-shaped cookie cutter (optional) INGREDIENTS • 1 cup cold water, divided • 2 tablespoons gelatin • 1½ cups granulated sugar • ¼ teaspoon salt • 1 teaspoon vanilla extract • ⅓ cup powdered sugar • ⅓ cup cornstarch or arrowroot starch INSTRUCTIONS Prepare the pan Lightly grease a 9×9- or 10×8-inch baking dish and line it with parch- ment paper, leaving some overhang on the sides so you can lift the marshmallows out later. This is a great job for kids. Bloom the gelatin Pour ½ cup of cold water into the bowl of a stand mixer (or a large bowl if using a hand mixer). Sprinkle the gelatin evenly over the water and gently whisk. Let it sit for about 10 minutes so the gelatin soft- ens and absorbs the water. Make the sugar syrup In a medium saucepan, combine the sugar, salt, and remaining ½ cup of water. Heat over medium, stirring just until the sugar dissolves. Once dissolved, stop stirring and increase the heat to medium-high. Bring the mixture to a gentle boil and let it cook without stirring. Use your Candy thermometer and let it boil until the syrup reaches between 235°F and 240°F. Avoid stirring during this stage. Without corn syrup, sugar can crys- tallize easily if agitated, making your marshmallows grainy. Whip into marshmallow fluff With the mixer running on low speed, carefully pour the hot syrup into the bloomed gelatin. Slowly increase the speed to high and beat for 8–10 minutes, until the mixture is thick, glossy, and has tripled in volume. If you want to add a bit of color, do that before mixing. I used a small dash of beetroot powder, but you can also add just a few drops of red food col- oring directly to the gelatin mix. While the marshmallows are whipping, in a small bowl, mix together the powdered sugar and corn- starch. Add the vanilla extract to the marshmallow fluff and beat just until combined. Be careful not to overmix. Once it's fluffy and holds soft peaks, stop. Set the marshmallows Quickly pour the marshmallow mixture into your prepared pan and spread evenly with a lightly greased spatula. Dust the top generously with some of your sugar mixture. Let the marshmallows set uncovered at room temperature for at least 3 hours, or overnight, until firm. Cut into hearts Once set, lift the marshmallows out using the parchment paper. Dust the top with more of the sugar mixture. Use a heart-shaped cookie cutter for sweet cocoa toppers, or cut into squares with a sharp knife or kitchen scissors. Cutting tip: These marshmallows are sticky. Running your knife under hot water, drying it, and cutting while it's warm makes the job much easier. Final dusting and storage Toss the cut marshmallows in the remaining sugar mixture to pre- vent sticking. Store in an airtight container at room temperature. Fun Flavor Ideas • Swap vanilla for peppermint or lemon extract • Add cocoa powder to the dusting mixture for chocolate marshmallows • Tint lightly with natural food coloring for festive hearts Heart-Shaped Homemade Marshmallows TIP: If you don't have a candy thermometer, use the cold-water test to know when the syrup is ready. Drop a small spoonful of the hot syrup into a bowl of cold water. When it forms a firm ball that holds its shape but is still slightly pliable between your fingers, it has reached the correct temperature and is ready. If it dissolves or stays wispy, let it cook another minute and test again. TIP: Fresh gelatin works best! If it smells off while blooming, it may not set properly.