Roll the dough to about 1/4” thickness and cut out shapes using small cookie cutters.
**I like to use square wooden dowels as guides for my rolling pin to make sure the thickness is the same throughout. This will make drying even amongst all of the candy hearts.
Arrange the candies on a parchment lined baking sheet and let dry for 48 hours. I know this is a long time but it takes that long to get them hard. Flip the hearts over occasionally to assure even drying on both sides.