In the new edition of Food Network Magazine there is a recipe for conversation hearts! As soon as I saw them I knew I had to make them, personalize them, and send them to my kiddies! I've never worked with fondant before but found out it wasn't hard to do at all. I think its a great recipe, but if I made them again I would definitely be out there looking for stronger flavors. I only had vanilla, almond, and rum flavoring in my cupboard so that was what I went with.
So to Justin (JJ) & Kristina and my grandpuppies Isabelle and Maggie....
To Christopher (Furr), my rock star who I want to keep dreaming big.....
To Grumpy, who my friend Karry said "wasn't so Grumpy after all".....
To my parents who started this whole thing going 😉
and my Kitties....Miss Kitty, Rudy, and Chubby....
You all have my heart and I love you so much...that I had to put it on candy to tell you. (BIG SMILE)
- 1-¼ ounce packet unflavored gelatin powder
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 8 cups confectioner's sugar
- assorted food coloring, for tinting
- assorted extracts, for flavoring
- cooking spray
- food decorating pens, for writing
Prep time: 1-2 hours Drying time: 24 hours
Note: this was more time consuming for me than the recipe stated. Cutting several tiny hearts is very tedious work. I think that is where the loves must come in 😉 I had a hard time finding cookie cutters that were 1 inch hearts - but Wilton does make a linzer cookie cutter that worked perfectly for me!
How fun. I'm glad it is a cat named Chubby, when I saw that one I thought you were calling someone else Chubby. 😉
I would love to make these. Though my husband HATES the candy. He calls them chalk candy. Same with Necco wafers, butter mints, all the same family. Silly guy.
My boys would like them though.