Marshmallows in the shape of hearts are the perfect sweet treat for your friends and family!


  • 1/4 cup cornstarch
  • 1/4 cup confectioners’ sugar
  • 3 tablespoons plain gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Red food coloring, optional


Step 1:

  • 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.

Step 2:

  • 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.

Step 3:

  • 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.

Step 4:

  • 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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