December was a bit of a marshmallow fest, I know. But seeing as it’s a new year, I’ve got a clean slate, right? Well, maybe at least regarding fluffy whipped candies.
I mean, how could I let Valentines Day go buy without heart shaped marshmallows? Especially when they are flavored with fresh strawberries. I’ll admit, I was surprised at how “strawberry-y” the were, with just the puree for flavor. They didn’t need any extra strawberry flavorings to get the berry notes across and that is what makes them so wonderful. Nothing but real strawberry goodness here.
My sister Stephanie over at griffanie.com designed a whole slew of super cute Valentine tags. I chose just a few that went with these heart shaped marshmallows, but there at least 12 other tags with different sayings that you could work into all sorts of different Valentines treats. For more ideas on treats to pair with these tags take a look at Chelsea’s Messy Apron, she has mountains of cute ideas(like these mini apple pies)!
The tags can be downloaded at Stephanie’s Etsy shop. While you’re there, check out her To-Do lists, I use them all the time and think their simple design is just the best.
To make these little marshmallow treat bags, I used both strawberry and almond marshmallows(plain vanilla marshmallows with a little almond extract added)so there would be a little contrast of color.
You could use raspberry puree in place of the strawberry too, I think I’m going to try that next. If I can handle another batch or marshmallows, that is.
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- Nonstick Cooking Spray
- 2 T. Cold Water
- ½ C. Strawberry Puree
- ½ t. Red Gel Food Coloring
- 3 -1/4 oz. packets Unflavored Gelatin(3/4 oz. total or 3 packages at .25 oz each)
- ½ C. Water
- 2 C. Sugar
- ⅔ C. Light Corn Syrup
- ¼ t. Salt
- 2 t. Vanilla Extract
- ½ C. Powdered Sugar
- ½ C. Cornstarch
- Line 13x9x2-inch baking pan with foil.
- Coat foil lightly with nonstick spray.
- Pour ½ cup strawberry puree, 2 T. Cold Water, and red food coloring into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over liquid. Let stand until gelatin softens and absorbs water, at least 15 minutes.
- Combine 2 cups sugar, corn syrup, salt, and remaining ½ cup cold water in heavy medium saucepan.
- Stir over medium/low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
- Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
- With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
- Add vanilla and beat to blend, about 30 seconds longer.
- Scrape the marshmallow mixture into prepared pan.
- Smooth top with wet spatula(I use my fingers, dipped in a little water). Let stand uncovered at room temperature until firm, about 4 hours.
- Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches.
- Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray.
- Cut marshmallows into squares. I cut them into squares that are about 1½"x1½". You can also use a cookie cutter to cut out shapes. Coating the cutter in the powdered sugar mixture will help it to not stick.
- Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
- Store the marshmallows in an air-tight container.
