Not even the most crackerjack confectioners make their own conversation hearts -- until now! A handful of these fond and festive candies will deliver the stone that makes the world go ‘round. They’re super simple -- albeit a little messy -- but the ultimate labor of love.
4 bags (2lbs ea) powdered sugar
1 cup warm water
3 tsp Agar Powder or unflavored gelatin
Fondant heart-shaped cutters
Food color (gel kind)
1/2 cup infused corn syrup
(I used 2 grams of activated Nomad
Extracts Ice Cream Cake Shatter)
Warm the cup of water for up to a minute, depending on how good your microwave is. Dissolve the agar or gelatin and set aside to rest for a few minutes.
In a large bowl (or stand mixer if you’re blessed to own one) pour 3 bags of powdered sugar. Make a well in the center, then add the warm water and infused corn syrup. With mixer, start on low speed and incorporate well. The mixture will be very runny at first, but turn into a stiff dough. You will probably have to finish by hand and knead it on the counter by the end (make sure to dust surfaces with that additional bag of powdered sugar first).
Divide the finished sugar-dough into however many sections you choose for color-flavor combinations. Wrap each chunk tightly in plastic or keep in sandwich bags to keep moist until used. Don't be afraid to wet hands and work a little water back in if needed.
As you work with each chunk of dough, make a small well in the middle, adding flavor and color to your liking. Knead on the counter until the color is fully incorporated and roll flat to about 1/4 inch thick. I found it easiest to have a drying tray behind the slab of dough, working your way forward. Stamp with heart cutter, trimming away extra scraps at the same time, then push to release each heart onto the tray. Re-roll scraps to use as much as you can, repeating with all colors. Dry for at least 24 hours.
Package cute and give to loved ones and friends. Mine ended up about 1mg each and super flavorful--much better than store bought candies by far and easy to eat a ton!
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