Valentine Strawberry Marshmallows with Not-So-SAHM

Valentine Strawberry Marshmallows
Hello LHS-ers! My name is Rebecca and I blog at Not-So-SAHM, a family-friendly lifestyle blog full of activities, DIYs, and celebration fun. I live in Washington, DC with my two on-the-go kiddos and spend most of my time just trying to keep up with them. In my spare time (ha!) I enjoy cocktails, running long distances, and pretending to be a back-up dancer (though not all at the same time).

I've been a big fan of Little Hip Squeaks for a while, but finally got the chance to meet Amy in person at a Land of Nod event a few months ago -- right before adorable Juniper made her debut! I understand well how busy newborn life can be, so I was super excited to have this opportunity to pitch in and share one of our recent projects with you all on the LHS blog! 

We love, love to celebrate any and all occasions in our home and my kids have both been cooking maniacs lately. So these Valentine Strawberry Marshmallows were kind of a no-brainer for us. You have to be a little patient to get to the end product (it takes at least overnight), but I found that since it's broken up into several small steps, my kids' attention spans handled it much better. I think it's a great project for kids of any age. But, you're thinking, baking requires so much measuring and specific amounts — sounds like a nightmare! And I know from firsthand experience that little hands dumping ingredients willy-nilly can lead to some really interesting-tasting treats. But I've come to the same conclusion as Amy: pre-measuring is key. So just get to it -- these are delicious! And would make the sweetest Valentine treat for kids and adults alike. 
Valentine Strawberry Marshmallows
(adapted slightly from Martha Stewart)

- vegetable oil or cooking spray, for pan + cutting utensils 
- 4 envelopes unflavored gelatin
- 2 1/2 cups granulated sugar
- 2/3 cups seedless strawberry jam
- 2/3 cup light corn syrup
- dash of salt 
- red food coloring
- confectioners' sugar 
- dark chocolate chips 
1. Brush a 9-by-13 baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on at least 2 sides; oil parchment. 

2. Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened (about 5 minutes). 

3. Have an adult stir together granulated sugar, jam, corn syrup, salt and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage). 

4. Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form (about 30 - 40 minutes). Mix in red food coloring, one drop at a time, to achieve desired shade of pink. 

5. Pour mixture into prepared pan; smooth surface. Drop red food coloring along top and swirl with toothpick. Let stand, uncovered, until firm, about 3 hours or overnight. 

6. Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unfold onto cutting board. Peel off parchment. Lightly coat heart-shaped cookie cutters with oil; cut marshmallow into shapes, coating with more oil as necessary. Dust with confectioners' sugar; toss to coat completely. 

7. Have an adult melt dark chocolate chips. Carefully dip edge of dusted marshmallows in and rest on un-dipped side until dry. 

We plan to package up the hearts in white treat bags tied with baker's twine for Valentine's Day. If you have any marshmallow scraps leftover (and you will), you can cut them into small squares and dust with confectioner's sugar as well -- they are delicious in hot chocolate!

Thanks so much for letting us share with you all! You can follow our other shenanigans at Not-So-SAHM, on FacebookInstagram, and Twitter

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