Heart Shaped Marshmallow Gummies Food
HEART-SHAPED MARSHMALLOW GUMMIES
Bring along Heart-Shaped Marshmallow Gummies for kids' parties, pool parties and more. These marshmallow gummies can be made almost any color with JELL-O.
Provided by My Food and Family
Categories Confections
Time 55m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in medium microwaveable bowl; stir 2 min. until completely dissolved. Stir in marshmallows. Microwave on HIGH 1 min. or until marshmallows are puffed; whisk until marshmallows are completely melted and mixture is well blended.
- Pour into 9-inch square pan sprayed with cooking spray.
- Refrigerate 45 min. or until firm. (Mixture will separate as it sits.)
- Run knife around edge of pan to loosen gelatin. Cut gelatin into 32 heart shapes using 1-inch cookie cutter. Garnish with sprinkles.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 1 g
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- In a bowl, mix cornstarch and confectioners' sugar. Grease a 9-by-13-inch baking pan, then dust with some of the cornstarch mixture, reserving the rest. Pour 1/2 cup cold water into a bowl; sprinkle gelatin on top.
- In a medium saucepan, combine sugar, corn syrup and salt. Bring to a boil. Continue cooking until mixture registers 260ºF on a candy thermometer, about 7 minutes. Immediately remove from heat and, with an electric mixer running on medium-high speed, pour into bowl with gelatin mixture.
- Continue beating until mixture has quadrupled in volume, about 5 minutes. Add vanilla, then add food coloring, if desired, drop by drop, until marshmallow is desired shade of pink. Continue beating for 4 minutes longer, then transfer marshmallow to prepared baking pan. Working quickly, use a silicone spatula or long offset spatula to spread marshmallow before it sets. Cover pan with plastic wrap and refrigerate for at least 8 hours.
- Sift some of remaining cornstarch mixture over a baking sheet. Lift marshmallow from the pan in one single sheet, placing it face down on cornstarch-sugar mixture. Use a lightly greased heart-shaped cookie cutter to cut marshmallow, dusting edges of hearts as you go with more of remaining cornstarch-sugar mixture to prevent them from sticking. Marshmallows will keep in an airtight container at room temperature for up to 1 week.
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