Cinnamon Heart Marshmallows (with Lemon Peep & Bunny Variation)

I’m not a fan of the cold. In fact, if I could go sockless and coatless all the time, I would. But, alas, this winter’s been a tough one, and my garden clog-clad bare feet just couldn’t hack the recent snow. Perhaps it was my feverish donning of socks and sweaters today that led me to dwell on hot cocoa and marshmallows?! Not sure, but I do know one thing: there are few treats as heartwarming as that duo. This marshmallow recipe hails from the one in Cookie Swap for lemon-scented peeps and bunnies, but I’ve spiced it up with ground cinnamon and then cut it into tiny hearts – perfect for Valentine’s Day! My plan is to bundle them into gifts - that is, if I don’t dunk them in a steaming pot of cocoa first! (Note: The lemon variation is at the end.)

Yield: About 4 dozen (2 x 1 3/4-inch) heart-shaped marshmallows

Prep Talk: Though not essential, a candy thermometer is helpful in Step 2. The marshmallow must dry at least 4 hours at room temperature before cutting. Store in airtight containers at room temperature for 2 to 3 weeks. If left uncovered, or loosely covered, the marshmallows will dry out.

Ingredients:

• About 1 1/3 cups pink or red fine-grained sanding sugar, divided (for dusting the pan and heart sides)
• 1 cup cold water, divided
• 2 cups granulated sugar
• 3/4 cup light corn syrup
• 1/2 teaspoon salt
• 3 envelopes (about 2 1/4 teaspoons each) unflavored gelatin
• 2 teaspoons ground cinnamon, or to taste
• 5 or more drops pink liqua-gel food coloring, to desired shade (optional)

Method:

1 | Generously coat the bottom and sides of a 10 x 15 x 1-inch jelly roll pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and lightly coat the paper with more cooking spray. Sprinkle about 2/3 cup sanding sugar over the pan so that it coats the sides and covers the bottom in a thick, even layer. (You should not see through the sugar to the bottom of the pan.) Gently shake the pan to evenly distribute any loose sugar in the bottom, but do not shake out the excess sugar.

2 | Combine 1/2 cup water, the granulated sugar, corn syrup, and salt in a medium (3-quart) saucepan and set over medium-high heat. Bring the mixture to a boil, stirring as needed until the sugar has dissolved. Cover for a few minutes to allow any sugar crystals on the side of the pan to dissolve; then uncover and continue to boil, without stirring, until the syrup registers 238°F to 240°F on a candy thermometer. (Alternatively, when ready, a drop of syrup will form a soft, malleable ball when placed in a cup of ice water.)

3 | While the syrup is boiling in Step 2, pour the remaining water into the bowl of an electric mixer fitted with a whip attachment. Slowly sprinkle the gelatin over the top, waiting for one package to be completely absorbed by the water before sprinkling the next. Allow the gelatin to sit until it is thoroughly moistened. (If a few dry spots remain on top, leave them be. Do not stir or the gelatin will get lumpy.)

4 | Add a few tablespoons of the hot sugar syrup to the gelatin mixture to begin to dissolve it. Turn the mixer to medium speed, and add the remaining hot sugar syrup in a slow, steady stream. When all of the sugar syrup has been incorporated, quickly scrape down the sides of the bowl.

5 | Turn the mixer to high speed and beat until the mixture is thick, glossy, and very white, about 7 to 10 minutes. (You will hear the cadence of your mixer change as the meringue approaches the proper thickness. The meringue will also cling in a large mass to the beater when it is ready.) Add the ground cinnamon and food coloring, if desired, in the last few minutes of beating. Note: The sanding sugar will completely coat the tops and bottoms of the hearts, so they will appear mostly red (or pink) even if the marshmallow isn’t tinted.