I always looked forward to getting those tiny boxes filled with candy hearts for Valentine's Day. I distinctly remember the chalky hard texture that made them so enjoyable.
Making candy hearts turned out to be much easier than I had anticipated. If you have ever worked with or made fondant it is a very similar texture but dries much faster.
I was amazed that the flavor and texture was almost identical to the store bought candy hearts. I made my hearts a little bigger than the real thing to save some sanity and time! They are each about the size of a quarter.
They do take some patience as they have to dry for 48 hours!
Step 1: Candy Heart Recipe
Candy Heart Recipe - adapted from bravetart.com
3/4 t. Powdered Gelatin
1/4 c. Clear Soda, of your choice
3 c. Powdered Sugar
In a small mixing bowl dissolve gelatin in soda. After about 5 minutes, set the bowl over a pot of simmering water to melt the gelatin completely - until you can't see any granules.
Use a hand or stand mixer and mix in the powdered sugar 1/2 cup at a time. Keep adding the powdered sugar until you have stiff fondant-like dough. It will be somewhat sticky.