I actually made these beauties, in heart shaped format mind you, for a mini-wintry get together with a few girlfriends not long ago and I can’t even begin to tell you how big of a hit they were. Who knew grown-women would go nutty over sweetly shaped desserts? Though this may seem impossible, I’m convinced they make your hot chocolate taste better to boot (and they fully made our West Elm party!)
3 Hour/s 30 Minute/s
- 4 envelopes unflavored gelatin
- 3 cups sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Confectioners' sugar
- (2) Glass or ceramic baking dishes (about 9 x 13” each)
- Star-shape cookie cutter
- Cooking spray oil
- Canola oil
- Spray cooking oil on all sides of ceramic baking dish, then line with wax paper. Make sure the paper covers all sides. Spray paper with oil and set aside.
- Place gelatin packets in a standing mixer and add ¾ cup water. Let sit for gelatin to soften.
- In a medium saucepan, mix sugar, corn syrup, salt, and ¾ cup water over high heat. Stir until sugar is dissolved and bring to a boil. Continue cooking without stirring for 9 minutes.
- Pour the syrup into the gelatin mixture and beat with mixer on low speed. Add vanilla. Gradually raise the speed to high. Mix for about 12 minutes, until marshmallow is stiff.
- Pour marshmallow into prepared dishes and shake the dish to level out and flatten the marshmallow. Make sure each layer isn’t thicker than the thickness of the cookie cutter. Let sit for 3 hours, uncovered, until firm.
- Spread a layer of confectioner’s sugar onto a large cutting board. Flip over the marshmallow, lay onto the sugar, and remove the pan and wax paper.
- Put more confectioner’s sugar in a bowl. Brush cookie cutter with oil and cut marshmallow into star shapes. Roll each star in the bowl of sugar until each side is covered and no longer sticky. Brush cookie cutter with more oil after every few stars. Repeat with second dish. Store marshmallows in an airtight container.