Blushing Marshmallow Hearts

my purpose here

is

“the intentional celebration of everything that is beautiful in my world”

it is my way of painting a different view of this world,
a small attempt to counter
negativity, pessimism and repugnant human behavior

after a particularly challenging week,
i  often feel the need to create something beautiful..

to restore my heart

{ in words, on canvas, with fabric, or in my kitchen }

this was one such week.

Valentine’s Day

is around the corner so i spent an afternoon learning how to make marshmallows

this music playing softly in the background…

 

 

it was a quiet escape

and a reset

for inner peace

 

Blushing Marshmallow Hearts

These were so easy to make, I made them a really light color of pink..
they’d be pretty at a birthday or baby shower, I think.

They can made any color, flavored with any variety of flavors.. almond, peppermint..
I think next time I will dip them in dark chocolate and roll them around in some coconut. xx

 

Blushing Marshmallow Hearts
 
Prep time
Cook time
Total time
 
Ingredients
  • 1/2 cup cold water
  • 1 1/2 tbsp powdered unflavored gelatin (Knox – 1 1/2 pkgs)
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 3-4 cups powdered confectioner’s sugar
Instructions
  1. Lightly butter a 9×13? baking pan. Line the bottom with parchment paper, then sprinkle it liberally with about 3 heaping tablespoons of confectioner’s sugar. This will make it easier to lift the marshmallows out of the pan, so spread it in every corner.
  2. Pour 1/2 cup cold water into the bowl of your mixer, fitted with a whisk attachment. Sprinkle gelatin over the water and leave it to soften, about 15 minutes.
  3. Place a heavy saucepan on your stove and pour in 1/2 cup cold water then add the sugar, corn syrup, and salt. Turn on to medium high and bring to a boil. Once it boils, cover it with a lid and allow it to continue to boil for about two minutes undisturbed (this allows sugar crystals on the sides to melt). Remove the lid and attach a candy thermometer. Increase the heat to high and continue to boil without stirring until the syrup reaches soft-ball stage or 240°F (115C). This takes anywhere from 6-10 minutes, so watch it carefully. Remove from the heat.
  4. Now turn the mixer (with the softened gelatin) on low and slowly pour a stream of the hot syrup into the mixing bowl by running it down the inside of the bowl. If you are using a hand-mixer, you will need someone to help you with this step. Once all of the syrup is incorporated, slowly turn the mixer up until it is on high. Continue to beat on high until the mixture is stiff and tripled in volume. It will look like thick marshmallow cream. Add vanilla extract or any other flavoring, mix in a tiny dab of food gel as well at this time and beat to mix thoroughly. Continue to add food gel until the desired color is attained.
  5. Scrape this marshmallow mixture into the prepared pan. Try to dollop it all over so that it will be easier to push and spread. This is a very stick step. Rinse your hands lightly so they are damp and use them to smooth and press the mixture evenly in the pan. Using a sifter, cover the top of the marshmallow with icing sugar, about another 3 tablespoons worth.
  6. Once it has cooled, cover the pan with plastic wrap and foil. Let this mixture stand for about 12 hours or overnight at room temperature.
  7. When you’re ready, remove the plastic wrap and foil. Sprinkle a generous amount of confectioner’s sugar onto a cookie sheet. Dip your knife into the sugar and run it around the sides of the pan to loosen. Then dip your cookie cutter in the sugar to cut your shape or square. Lift and gently push the marshmallow out, then roll and toss in the powdered sugar so all sides are covered. Leave the marshmallows in the sugar as you go. When you’re done, shake the excess sugar off each piece by hand or by tossing it lightly in a sifter. Store in an airtight bag or container at room temperature for up to two weeks.
  8. Makes about 30 small (2 inch/5cm) hearts and 8-10 (1 inch/3cm) tiny hearts.

 I found these sweet vintage chocolate boxes at an antique store this Christmas..
how could I resist?

Here are the wee hearts..

They’d make such a pretty gift for a teacher.

They were yummy dropped in a white chocolate latte.. I think they’d be pretty made as Easter Bunnies as well..

Love, Smidge V 3

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  • Anonymous

    OMG Barb these are beautiful , just like YOU inside and out!!!!!ReplyCancel

  • Tessa

    Lovely marshmallows and gorgeous photography!ReplyCancel

  • These look just so sweet and lovely. And imagine them dipped in chocolate! Hearts will flutter, Smidge :) xxReplyCancel

  • This is such a gorgeous post Lovely in every way! A feast for the eyes.. get that book going girl!ReplyCancel

  • Beautiful! :)ReplyCancel

  • These are so beautiful. My favorite photo is the one with the marshmallows in the heart box :)ReplyCancel

  • I wish I could make these in a sugar free version as they do sound so easy to make :)ReplyCancel

  • I think those look perfect ‘Barb – I’ve been meaning to try them for a while but haven’t got round to it… on the official list they go!ReplyCancel

  • a dream of a post… I woke up feeling nostalgic and sad for absolutely no reason. Not even exercising did the trick today, but somehow your beautiful poem brought me a nice smile and a warm feeling.

    so I must absolutely must send you a virtual hug. Right now! ;-)ReplyCancel

  • What a lovely way to banish a challenging week. I love the way you added to white chocolate latte – so sweet looking and clever. Love the photos!ReplyCancel

  • These are beautiful, Barb. I’ve been wanting to try my hand at marshmallow making for ages; not sure what I’m waiting for. I’m feeling out of sorts today, so maybe I need to find solace in the act of creating something pretty and tasty. I’m a great believer in kitchen therapy. ReplyCancel

  • I love this post Barbara. Marshmallow and me have a special bond ~ I have never made my own but this is inspiring me to try. I also love your music selection here…stunning all around ~ sending much love and encouragement. xxoo RLReplyCancel

  • What a lovely post – the marshmallows, the pictures, the words, everything. I’ve made marshmallows once before and this reminds me that I need to make them again – I like the sound of chocolate-coconut covered marshmallows especially!ReplyCancel

  • Sounds like we had the same kind of week, I am in good company. Perfect marshmallow hearts and beautiful photos as usual,ReplyCancel

  • Love them. Great stuff indeed Barbara.ReplyCancel

  • Really lovely photos!ReplyCancel

  • Quite simply gorgeous!
    :-) Mandy xoReplyCancel

  • Oh my god that is beyond adorable my friend, will you be my valentine? :P
    But honestly these look incredible!

    Cheers
    Choc Chip UruReplyCancel

  • Barb, they’re a work of art! I’m sure they taste delicious, but you’ve made them a feast for the eyes! I hope everything is ok, dearheart, I’ve been thinking about you.. xxReplyCancel

  • “A reset for inner peace.” Boy do I like that! I really do believe we need to look for the small, quiet joys. Life can sometimes just suck the air out of us, but we can restore and refresh, often with just a little distance and a different focus. You’ve expressed that so very beautifully, Barb! And I just love these marshmallow hearts. How precious they would be as little Valentine’s gifts. You have inspired me today in more ways than one! oxoReplyCancel

  • What amazing Valentines presents too!ReplyCancel

  • Beautiful and so delicate. Loved reading every word, loved looking at every picture. I have those moments too when I just want to surround my self with beauty and things I love to do…ReplyCancel

  • Oh my Barb, I have never seen anything like this before. You have put so much love into these that they are exploding Valentine’s Day! They would be delicious any time. Love them.ReplyCancel

  • What a beautiful post! Perfect for my sweetie for valentine’s day.

    daisyReplyCancel

  • This is such a beautiful post, Barb. Love how you turn to creating things of beauty to offset some of Life’s less appealing aspects. Your photography, too, is exceptionally fine here.
    I’ve never attempted to make marshmallows, not knowing what I’d do with them once I made them. Maybe I shouldn’t be so practical. To paraphrase a Kostner film, “If I make them, they will come.” I better clean the house first.ReplyCancel

  • Very beautiful confections. I can only admire from afar as I just don’t have the patience to something like that myself.ReplyCancel

  • I am completely in awe of your creations…they are so beautiful. While I am not so inclined or talented I am able to enjoy seeing what you create….DianeReplyCancel

  • p.s. Hope you have a better week…DianeReplyCancel

  • They are so delicate and pretty! Hoping next week is better all round xxReplyCancel

  • Your marshmallows look wonderfully delicate and delicious.ReplyCancel

  • Me too. I’ve been hiding with fabric and yarn this week, creating….and hoping for a reset. I love the way you put it :) You have such a way with words that I could never hope to have. I hope it worked for you, Smidge. You deserve nothing but the best. Here’s to a new week, with new possibilities….and beautiful marshmallows! Good for you in mastering that technique, they look so good. I’m lost in the photos….ReplyCancel

  • Loved listening the music while I looked at your beautiful photos! I’ve been wanting to make homemade marshmallows for a long time now. You made it sound and look so easy and rewarding! I will definitely have to add it to my list. Have a lovely Sunday. ~ April :)ReplyCancel

  • This will be good for valentines!ReplyCancel

  • These look adorable Barbara! I love that little heart floating in your white chocolate latte. So sweet. And you’re right- these would make fabulous gifts! xxReplyCancel

  • Sending you wishes of happiness and peace from my corner of the universe. Wouldn’t it be nice if the whole world were just like a blushing marshmallow heart?ReplyCancel

  • Barbara … this so so pretty and sweet … that box is adorable. I must have landed in a pink heaven.ReplyCancel

  • Creating is such a brave act — to proclaim light in darkness. That is what you do here, Smidge. Create beauty. Encourage hearts. These marshmallows are so lovely, and all your ideas for presenting them are incredibly sweet and thoughtful. I pray you received the reset you needed.ReplyCancel

  • Beautiful and very well written!ReplyCancel

  • Absolutely beautiful!!!ReplyCancel

  • Intentional celebration–I love that for a mission statement! :) And that heart marshmallow floating in the cocoa is so cute.ReplyCancel

  • Incredibly pretty, you have certainly restored my heart with this recipe. I love making marshmallows.ReplyCancel

  • These are beautiful! Especially with the pink and white decor. Thanks for sharing!ReplyCancel

  • I’ve never even thought to make marshmallows. What a genius idea. I’m going to make these for the kids for Valentine’s Day. It will be quite the treat. And what a gorgeous way to present them in those vintage boxes Smidge. I hope this week is a better one. :)ReplyCancel

  • These are just too adorable. Beautiful presentation as well (as always!)ReplyCancel

  • How sweet and adorable these are!! Valentine’s Day just brings out all the pink, ivory and romantic touches all around me and these are so perfect to compliment the mood! As always I love how you present your blog, your photos, writing and recipes!!ReplyCancel

  • Beautiful…especially in the antique chocolate box. That is a real treasure.ReplyCancel

    • I couldn’t believe my luck finding them in such a small town in a little out of the way antique store. I almost hesitated and then bought both.. they remind me of my mom:) xxReplyCancel

      • No question…I would have grabbed them up in a second…I have some wonderful antique candy advertisements from magazines that I hung in the candy store that I used to own. Things like that are irreplaceable.ReplyCancel

  • Oh. my. goodness. Everything about this post is just gorgeous. The marshmallows are so fluffy and ethereal looking and those boxes are simply charming. I totally agree that immersing myself in something wonderful (cooking!) takes me away from the negative and helps me to be more at peace. Glad you know what works for your Barb.ReplyCancel

  • These are gorgeous. Beautiful photography!ReplyCancel

  • So light and fluffy I bet the just melt in your mouth. Have you actually ever read the back of a marshmallow bag for the list of ingredients? Can you pronounce any of those things? I could sound out all of your ingredients so that is a plus.ReplyCancel

  • I made marshmallow once, for some teacakes. It was okay but a bit ‘soggy’ for my liking. But the recipe never said anything about gelatin – which is probably what was missing.ReplyCancel

  • These are beyond cute!ReplyCancel

  • YUMMY!!!! I love homemade marshmallows!!!ReplyCancel

  • I suspect that no matter how ancient I get I will never stop loving marshmallows as though I were a teeny child.ReplyCancel

  • i LOVE your photography in this post. so pretty :)ReplyCancel

  • […] Blushing Marshmallow Hearts (justasmidgen.com) […]ReplyCancel

  • Ashleigh

    I’m a little confused, When you get here:
    “Place a heavy saucepan on your stove and pour in 1/2 cup cold water then add the sugar, corn syrup, and salt. Turn on to medium high and bring to a boil.”

    Which sugar do you use? Granulated or the Confectioner’s Sugar? Or both?

    Could be a silly question!ReplyCancel

    • Barbara Bamber

      No question is silly, Ashleigh:) I just hope I’m answering in time. When making the actual marshmallow mixture in the mixer, you only add in the two (2) cups granulated sugar. The powdered confectioner’s icing sugar is used for the last step when your marshmallow mixture has set in the pan and you cut out your shapes or squares then tumble them around in the soft icing sugar. I hope that helps, if you have any more questions just email me directly at bjbamber@shaw.ca Good luck! These were so yummy!xxReplyCancel

    • Barbara Bamber

      No question is silly, Ashleigh:) I just hope I’m answering in time. When making the actual marshmallow mixture in the mixer, you only add in the two (2) cups granulated sugar. The powdered confectioner’s icing sugar is used for the last step when your marshmallow mixture has set in the pan and you cut out your shapes or squares then tumble them around in the soft icing sugar. I hope that helps, if you haveany more questions just email me directly at bjbamber@shaw.ca Good luck! These were so yummy!xxReplyCancel

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