Homemade Pink Marshmallow hearts are a fun touch to Valentines Day. They are easy to make and delicious!
A while back I made Homemade Marshmallows. I thought it would be fun to make Pink Marshmallow Hearts. It would be a great added touch to Valentine’s Day.
I wanted to use a natural food coloring though. I talked with Granola Girl, and with the help of another friend, we finally landed on beet powder.
It would change the texture and flavor of the marshmallows the least. I was mentioning this to Jamie and she said she had dehydrated beets I could have. I took them and ground them in my spice grinder (coffee grinder used only for spices).
The Hardworking Husband was very concerned that I had ruined his coffee grinder. I assured him this was not his coffee grinder. His coffee grinder is much nicer and does a much better job of grinding coffee. If you choose to grind your own beet powder, be sure to put it through a fine sieve so you don’t have big chunks. And you can clean your grinder with a piece of bread. It will get those very red beets out of all the nooks and crannies.
Beet powder can be purchased from Amazon or maybe your local store.
To make the marshmallows:
Line a 13×9 pan with plastic wrap and lightly grease it.
In your stand mixer, add 1/2 cup cold water, sprinkle gelatin over and let stand for at least 10 minutes.
In a medium sauce pan, mix together sugar, corn syrup, 1 tsp beet powder and 1/4 cup water. Bring to a boil and boil hard for 1 minute. It is very dark. Don’t worry it will get lighter.
Pour syrup into bowl with gelatin add salt. Beat with whisk attachment for 12 minutes.
Mixture will become much lighter in color and fluffy. At the end of the 12 minutes, mix in vanilla.
Pour marshmallow fluff into pan and cover with another piece of plastic wrap that is lightly greased. You can use the top piece of plastic wrap to press the marshmallows down and flatten the top gently. Allow to cool for several hours.
In the mean time, mix together cornstarch, powdered sugar and 3/4 tsp beet powder. I put it in a food storage container and shook it to mix. This is your dusting powder.
After a couple hours, remove the marshmallows and peel the plastic off the top. Using a small heart shaped cookie cutter, cut out as many hearts as you can. I sprayed the cookie cutter with cooking spray before the first cut, and didn’t need anymore than that.
Roll hearts in dusting powder to keep them from being sticky. Enjoy!
Because there is beet powder in the dusting powder, the marshmallows are a little bit speckled and the speckles are darker when you put them in hot chocolate.
- 3 packets gelatin, unflavored
- 3/4 cup cold water, divided
- 2 cups granulated sugar
- 2/3 cup corn syrup
- 1/4 tsp salt
- 1 Tbsp vanilla
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 1 3/4 tsp beet powder
- Line 13x9 pan with plastic wrap lightly greased. Set aside.
- In stand mixer bowl, pour 1/2 cup cold water.
- Sprinkle gelatin over water. Set aside. Allow gelatin to set up for 10 minutes.
- In a medium sauce pan, mix together sugar, corn syrup, 1/4 cup water and 1 tsp beet powder. Bring to a boil and boil hard for 1 minute.
- Pour syrup into bowl with gelatin add salt.
- Beat with whisk attachment for 12 minutes. Mixture will become white and fluffy right away. At the end of the 12 minutes, mix in vanilla.
- Pour marshmallow fluff into pan and cover with another piece of plastic wrap that is lightly greased. Allow to cool for several hours.
- In a small bowl, mix together powdered sugar, cornstarch and 3/4 tsp beet powder.
- Once marshmallows have cooled, cut using heart shaped cookie cutter. Roll each marshmallow in the sugar mixture to coat each side.
- Store in an airtight container.
If you would like darker pink marshmallows, add more beet powder.
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