Heart Cookie Cutter
1/3 cup plus 4 tbsp cocoa powder, divided
1-1/4 cup plus 2 tbsp water, divided
3 envelopes gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar
Line your pan with aluminum foil and spray generously with nonstick cooking spray.
Place ¼ cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir to dissolve the cocoa. You may have to add more water to make the cocoa mixture smooth.
Place ½ cup cold water in the bowl of a large stand mixer with the whisk attachment. Add the 3 packets of gelatin to the water. Stir to distribute. Let the gelatin sit and dissolve for 5 minutes. Spoon the cocoa mixture into gelatin, and mix on low to combine.
In a medium saucepan, add the remaining 1/2 cup of water, the corn syrup, and sugar combining over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer. Allow the sugar mixture to cook without stirring until it reaches 240 degrees on the thermometer. Once the candy reaches 240 degrees, remove it from the heat.
Turn the mixer to low, and slowly pour the hot candy syrup into the bowl. Gradually increase the speed of the mixer until it’s running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater; the marshmallow fluff will slowly drip back down into the bowl. Pour the marshmallow mixture into the prepared pan and smooth the top. Allow the marshmallows to set at room temperature uncovered overnight.
Once the marshmallows have set, turn them out onto parchment paper that has been sprinkled with powdered sugar and cocoa. With your cookie cutter, cut heart shapes from the marshmallows and enjoy!