Chocolate-Covered Marshmallow Hearts (With Homemade Marshmallows!)

Chocolate-covered marshmallow hearts (with homemade marshmallows!) Repin to save.

Aren’t these treats just the cutest things ever? Admittedly, they’re a little high maintenance. But sometimes cute foods are worth the extra work.

You start out by making a batch of homemade marshmallows (dyed pink). Next, you cut them into heart shapes and dip them in chocolate. Then you add sprinkles – the best part!

Homemade heart-shaped marshmallows. Click through for instructions.

If you’ve never made homemade marshmallows before – and you like experimenting in the kitchen – you should give these a try. You’ll need a food thermometer (like this one: Weber 6492 Original Instant-Read Thermometer) to make sure that the sugars are heated to the right temperature. Other than that, the recipe is pretty much fool-proof, albeit time consuming.

Make your own heart-shaped chocolate-covered marshmallows. Get the recipe!

Package your marshmallows in a pretty box and give them as a gift to your child, classmates, neighbors, colleagues, or special someone. I brought mine to work to share with my co-workers. I think some of them were slightly confused by the homemade marshmallows (“You mean you can actually make marshmallows?“) But them seemed delighted by the offer, and they devoured the marshmallows.

Get the recipe: Chocolate-covered marshmallow hearts. Repin to save!

Looking for other cheap recipes and projects for Valentine’s Day? Check out these ideas:

Chocolate-covered marshmallow heart with sprinkles.

For the record, this recipe is much cheaper than your typical box of Valentine’s Day chocolates. And it’s much more unique, too. Why not spend some time in the kitchen this weekend, making a cute and creative gift for your Valentine? As a bonus, I think you’ll have some fun in the process.These marshmallows are just too darn cute not to love!

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Chocolate-Covered Marshmallow Hearts Recipe

Yield: 24 marshmallow hearts

Customize your toppings! Use sprinkles, toasted coconut, chopped nuts, edible gold glitter, or another yummy topping.


For marshmallows:
1 cup cold water, divided
3 packages unflavored gelatin (1/4 ounce each)
2 cups white granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract or vanilla bean paste
Food coloring (I used pink)
For marshmallow coating:
1/2 cup powdered sugar
1/2 cup corn starch
For chocolate coating:
1 package chocolate chips
1 heaping tablespoon coconut oil
1 package chocolate CandyQuik or chocolate almond bark

Sprinkles, optional


1: Mix powdered sugar and corn starch together. Coat a 9 x 13-inch cake pan with half of the powder mixture.
2: Pour 1/2 cup cold water into a large metal mixing bowl. Sprinkle in gelatin packets, mix with a fork to incorporate, and allow gelatin to dissolve.
3: In a medium saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt. Cook over high heat, stirring constantly, until mixture boils. Continue cooking until mixture reaches 240F on a candy thermometer. Immediately remove from heat.
4: Slowly stream sugar mixture into gelatin mixture, beating constantly with a hand mixer. Continue beating for 10 to 15 minutes, until mixture becomes thick (like marshmallow cream). Add a few drops of food coloring and vanilla.
5: Pour marshmallow mixture into prepared pan. Spread the mixture evenly over the pan with water-dampened hands. Put a dusting of the powdered sugar/cornstarch mixture over the top of the marshmallows. Allow marshmallows to sit for about an hour before removing from pan.
6: After the marshmallows have set, invert the pan onto a cutting board and remove the entire marshmallow sheet. Use a heart-shaped cookie cutter to make marshmallow hearts. Coat each side of each marshmallow heart with the powdered sugar/cornstarch mixture to prevent stickiness. Place marshmallow hearts in freezer until ready to coat with chocolate.
7: Make chocolate coating. Microwave chocolate and coconut oil in 30 second intervals. Stir between sessions until chocolate is melted.
8:Take marshmallows from freezer. Line a cookie sheet with parchment paper. Stab each marshmallow heart with a toothpick, and dip into chocolate. Tap to remove excess chocolate. Place the marshmallow heart on baking sheet. Add sprinkles, if desired. Complete coating the rest of the marshmallows. Place cookie sheet in the fridge to set the chocolate. Remove the toothpicks. Store marshmallows in the fridge so the chocolate stays hard.

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