Heart-Shaped Peppermint Marshmallows

Happy Valentine's Day! With all the snow we've had in the past week, the kids have been playing in the snow quite a bit. It doesn't seem to matter if they're out in the snow 5 minutes or 5 hours...they gotta have some hot chocolate when they come inside. These marshmallows are terrific in a cup of hot chocolate - better than they are all by themselves. The underside begins to melt and flavor the hot chocolate with subtle mint as soon as the marshmallow hits the hot liquid, creating a delicious foam on top. Make your own hot cocoa mix, or use a good quality store-bought mix.

We tried cooking these over the fire and they wouldn't hold their shape, but they were gooey and delicious.  If you are looking for a recipe for marshmallows that will hold up over a fire, try these.

Homemade Heart-Shaped Marshmallows

adapted from Epicurious

about 1 cup confectioners' sugar for coating
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin (such as Knox)
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon pure vanilla extract

1/2 teaspoon peppermint extract (optional)

*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a heart shaped cookie cutter, cut marshmallow into heart shapes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.