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)
- 1-1/4 ounce packet unflavored gelatin powder
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 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!