Marshmallows for Valentine's Day

💗HAPPY VALENTINE'S DAY!💗

It's going to be a sweet one!

My Valentine is taking me on a unique and fun dinner date! We'll leave out early this morning to drive up to North Carolina. We'll be dining in a restaurant that has been converted from a theater and reaches as far back as the 1920s! Although its theater days have long ago passed, diners today enjoy watching old black and white silent movies on the still hanging screen!

I. Can't. Wait. 

But before I go I want to share with you my homemade marshmallows that I've cut into sweet shapes with Valentine cookie cutters.

I mean, who wouldn't want LOVE letters for Valentine's Day?!

I purchased my cutters at Walmart.

My ingredients include, juice from a jar of maraschino cherries, light corn syrup, egg whites, vanilla and almond extract, granulated sugar, water, and unflavored gelatin.

The cherry is not very pronounced in the marshmallows but does add a nice flavor. If you don't care for cherry, just sub out water instead.

1.In a small bowl with the cherry juice, stir in the unflavored gelatin and set aside.

2. In a 4 quart saucepan combine sugar, corn syrup, salt, and water.

3. Cook over medium heat stirring constantly until sugar dissolves. Attach candy thermometer and continue cooking without stirring until temperature reaches soft ball stage. I cooked mine to 238 degrees.

4. Remove from heat and stir in gelatin mixture.

1. In a mixer with wire whisk attached, beat egg whites till stiff peaks form.

2. With mixer on low, slowly pour in hot candy mixture.

3. Turn mixer up to high speed and mix candy for 9 minutes.

4. Pour marshmallow mixture into a sheet pan prepared with non-stick spray.

 Let stand at room temp till set. About 4-5 hours.

With cookie cutters sprayed liberally with non-stick spray, cut out marshmallow shapes. Coat candies completely with powdered sugar.

Now you can share the L-O-V-E!

Cherry and Almond Flavored Marshmallows

2 tbsp plus 1/2 tsp unflavored gelatin

1/2 cup cold maraschino cherry juice

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

1/4 tsp salt

2 large egg whites

1 tsp vanilla extract

1/2 tsp almond extract

Sprinkle gelatin over a small bowl filled with the cold cherry juice. Stir and set aside.

Lightly spray baking sheet with non-stick spray and set aside. 

In a heavy bottomed 4 quart saucepan, stir together sugar, salt, corn syrup, and water. Cook over medium heat stirring constantly until sugar is dissolved. Attach candy thermometer making sure it doesn't touch bottom of pan and continue cooking without stirring until candy reaches soft ball stage. Mine was ready at 238 degrees. Remove from heat, stir in gelatin mixture and set aside.

In mixer with whisk attachment, beat egg whites until stiff peaks form. With mixer on low speed carefully pour in hot sugar mixture, turn mixer on high speed and mix for 9 minutes, adding flavorings about halfway through.

Pour marshmallow candy into prepared baking sheet. Let stand at room temp until set. (about 4-5 hours)

Now you can cut the marshmallows into shapes with your cookie cutters! Just spray each cutter liberally with non-stick spray, dab off excess and press through candy. Drop marshmallows into a bowl filled with powdered sugar to coat completely.

Thanks for stopping by!
'til we sweet again, Karen 💗 

Hot Chocolate Marshmallows!

For a truly decadent cup of hot chocolate, how about adding the hot chocolate to the marshmallows instead of the marshmallows to the hot chocolate! Confused? Don't be..these are easy & delicious. 

The perfect pick-me-up while you're cooking that Thanksgiving dinner.   :o) 

Can you stand it!! Hot Chocolate Flavored Marshmallows..

Of course use any flavor hot chocolate you wish..but this dark chocolate is wonderful!

For the bloom. 

Mmm..stirring the slurry base..

I couldn't stop myself. Had a couple of spoonfuls right from the bowl. Yummm!

Hot Chocolate Marshmallow Recipe

 Prepare the bloom

1/2 cold water

2 tablespoons unflavored gelatin

1 packet hot chocolate mix

Stir the gelatin and hot chocolate mix together. Add water and stir to combine. Set aside.

Prepare the base

2 cups sugar

pinch salt

1/2 cup light corn syrup

1/2 cup water 

2 packets hot chocolate mix

Combine ingredients in a heavy bottomed, straight sided saucepan. Stir over medium heat till sugar dissolves. Attach a candy thermometer and continue cooking without stirring till candy reaches soft ball stage (235 degrees). Remove from heat, add bloom and set aside.

Prepare egg whites

In mixer, with whisk attachment, beat two egg whites until stiff peaks form.

Making the Mallows

With mixer on low speed, slowly pour in hot mixture. Switch mixer to high and beat for 10 minutes, adding vanilla half way through. Poor mixture into pan prepared with non-stick spray. Let sit overnight.

When marshmallows are set, turn them out onto a surface prepared with equal parts 10x sugar and cocoa powder.

Lightly spray a knife or pizza wheel  or cookie cutter with non-stick spray and cut mallows. I used a round cookie cutter to get a nice shape for my cocoa mug.

You Will Enjoy These!

Happy Thanksgiving From

Sugartown Sweets!

Thanks for stopping by.

All comments are welcome.

Red Hots Marshmallow Pops!

Red Hots Marshmallows!

When an idea for a treat pops into my head, I scribble out a sketch on the nearest thing I can find. It might be an envelope,  a sticky note, the back of my book of checks (what? you don't do that?), or, if I'm lucky, the notebook I have dedicated just for this purpose. Then..I get all excited and antsy until I can take it from paper to pan! I love coming up with a new flavor of marshmallows. These Red Hots Marshmallows come to you by way of a favorite candy of mine from childhood. I always had a stash of these wonderfully cinnamon treats. 

I think these turned out great!

 Let's start with these yummy Red Hots!

 Just 1/4 teaspoon and the flavor was just right!

 Let's crush some candy! If you don't have a food processor,

 just smash these candies in a baggie with a rolling pin.

After crushing candy, pour into sieve. Using a spoon, stir to separate powdered candy dust from the bigger pieces. Empty into separate bowls.

 Preparing the *bloom*.

 Half way through mixing time, add vanilla and Red Hots candy dust.

Pretty red paper straws. They just look like a party!

 Aren't these sweet?!

Red Hots Marshmallows Recipe

2 Tablespoons plus 1/2 teaspoon unflavored gelatin

1/2 cup cold water

2 cups granulated sugar

1 cup Red Hots (crushed)

1/2 cup light corn syrup

1/2 cup hot tap water

1/4 teaspoon sea salt

2 large egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon oil

Sprinkle gelatin over a small bowl with 1/2  cup cold water, stir and set aside. Pour Red Hots into food processor. I pulsed mine several times for about 45 seconds to a minute.

(See photos above for explanation on dividing crushed candy)

In a heavy bottomed, straight sided saucepan, mix together sugar, Red Hots candy pieces, corn syrup, hot water and salt. Cook over medium heat, stirring until sugar is dissolved. (Don't worry that the Red Hots will not be fully melted) Attach candy thermometer. Continue cooking without stirring until candy reaches soft ball stage. Thermometer will read 235-240 degrees. Remove from heat, add gelatin mixture and cinnamon oil. Set aside. 

In mixer, with whisk attachment, beat egg whites till stiff peaks form. With mixer on low speed, carefully pour in hot sugar mixture and flavors. Switch to high speed and mix for 10 minutes. Halfway through, mix in the powdered Red Hots candy dust and vanilla, continue mixing. If making marshmallow pops, snip off corner of large size baggie, insert a large circle decorating tip and fill with marshmallow. Prepare surface liberally with confectioners sugar, lay paper straws over sugar and pipe onto the straws. If you want regular cut marshmallows, pour into a pan lightly sprayed with non-stick spray and let sit overnight. Cover candy loosely. Cut with pizza wheel or sharp knife sprayed with non-stick spray. Fill bowl with confectioners sugar and shake marshmallows till completely coated.

Wishing you a

Sugartown Sweets

 kind of day where we're

Keeping Life Sweet!

Comments are Welcome

Join Sugartown Sweets today and never miss another post!

Thanks for stopping by.  :o)

Lemonade Kool-Aid Marshmallows

Nothing says Summertime to me like good old fashion lemonade..and, by old fashion I'm speaking of the 

Kool-Aid variety! Growing up, our frig was never without a gallon jug of the tasty stuff. My all time fave flavor was orange..but lemonade ran a close second. And since we're deep into the hot summer season here in Georgia, I thought why not re-create that taste into a nice batch of marshmallows! 

Kool-Aid powdered drink mix, Kool-Aid Jammers, sugar, salt, corn syrup & unflavored gelatin are the ingredients needed. You will also need a pan prepared with non-stick spray if want marshmallows that you can cut into squares. I just used tiny little cups for a fun size treat.

Mix Kool-Aid Jammers, Kool-Aid powder and unflavored gelatin for bloom. Set aside.

Combine sugar, salt, Kool-Aid Jammers and corn syrup in a heavy saucepan.

 If you want a milder flavor marshmallow, you might want to pass on adding this extra teaspoon of Kool-Aid powder..but if you like the tart flavor like I do, go ahead and "kick it up a notch"!

Stir mixture over medium heat till sugar has dissolved. 

Attach candy thermometer to pan making sure it does not touch the bottom.

 Continue cooking to 235 degrees (soft ball stage) without stirring.

Remove pan from heat, add bloom and set aside.

 Whisk two egg whites on high till stiff peaks form.

  Slowly pour hot mixture into egg whites on low speed. 

Turn mixer on high speed and set your timer for ten minutes.

I'm using these cute little shot glasses from Party City for my lemonade marshmallows. 

 If you want the traditional cut marshmallows just..

Lemonade Kool-Aid Marshmallows

Bloom

2 Tablespoons plus 1/2 teaspoon unflavored gelatin

1/2 cup cold Kool-Aid Jammers

1 packet Kool-Aid powder drink mix (unsweetened)

Combine in a bowl, stir with fork and set aside.

Base

2 cups sugar

pinch salt

1/2 cup Kool-Aid Jammers

1/2 cup light corn syrup

1 teaspoon Kool-Aid powder drink mix (unsweetened)

Combine ingredients in a heavy bottomed, straight sided saucepan. Stir over medium heat until sugar dissolves.

 Attach a candy thermometer and continue cooking without stirring 

until candy reaches soft-ball stage (235 degrees).

Remove from heat, add bloom and set aside.

2 egg whites

In mixer with whisk attachment, beat egg whites on high till stiff peaks form. Turn mixer to low speed while slowly pouring in hot mixture. Switch mixer to high speed and continue beating for 10 minutes. Pour mixture into prepared pan and let candy cure for at least six hours. I usually let mine sit overnight. 
When set, turn candy out onto a cutting surface prepared with equal parts confectioners sugar and corn starch. Lightly spray a knife or pizza cutter with non-stick spray to cut candy.

I used a gallon size baggie, cut off a small corner and inserted a large circle decorating tip

to pipe candy into the tiny plastic cups.

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Wishing You All a Sweet Summertime Day From

Sugartown Sweets

Thanks For Stopping By!