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1
LINE 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray.
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Set aside.
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3
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water.
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Soak for about 10 minutes.
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MEANWHILE combine sugar, corn syrup and 1/4 cup water in a small saucepan.
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Bring the mixture to a rapid boil.
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As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
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CAREFULLY pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed.
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Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature.
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After it reaches that stage, add in the extract and beat to incorporate.
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11
LINE an 8x8-inch pan (or a 9x13-inch pan for thinner marshmallows) with plastic wrap and spray it generously with non-stick cooking spray or oil.
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12
Generously oil your hands and a rubber or silicone spatula as well.
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Scrape the marshmallow mixture into the prepared pan, pressing it into the corners and into an even layer.
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Grease another piece of plastic wrap and place it on top of the marshmallow, oiled side down.
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Again, press gently.
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Let rest for six or so hours or until it has firmed up all the way through.
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17
Dust a countertop with confectioners sugar.
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Remove the marshmallows from the pan and plastic wrap and place on the dusted surface.
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Dip a heart shaped, open-topped cookie cutter in more confectioners sugar and cut as many marshmallows as you can, re-dipping the cutter in confectioners sugar between each cut.
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Place the marshmallows on a parchment or waxed paper lined cookie sheet and insert a candy or popsicle stick into the bottom of and up about 2/3 of the way through each marshmallow.
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Place the pan, uncovered, in the freezer for 30 minutes.
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22
While the marshmallows are getting super firm, combine the milk chocolate and coconut oil in a microwave safe bowl.
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Microwave on HIGH for 1 minute, stir well, and return to the microwave for 10 second bursts on HIGH, stirring well after each burst, until the mixture is completely smooth.
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Let rest at room temperature for 5 minutes before proceeding.
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You may either dip the marshmallows, letting excess drip off before returning to the lined pan, or drizzle the chocolate artistically over them with a spoon.
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Either way is delicious and beautiful.
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Let the chocolate firm up before wrapping the marshmallow pops individually.
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They are good tightly wrapped or in an airtight container- for a week at room temperature.
