Homemade Marshmallows with Rich and Creamy Hot Chocolate

Okay, I have heard my girls say that they can easily purchase a 99cent bag of marshmallows at the store, but I'm telling you...when you make them they are AMAZING.  And if you are going to make the mallows, you may as well make the cocoa!  YUM.

I have made the homemade powdered cocoa before, but ran across a recipe for a chocolate ball you keep in the fridge or freezer until you are ready to use them.  OMG, they are great.  The homemade marshmallows make it complete.

I took the bunco girls a mini loaf of homemade pumpkin cranberry bread and these cute hot cocoa bags with instructions.  Bet they won't be teasin' me now, and will be expecting them again.  :)

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes.

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Add sugar mixture to gelatin and wisk.  Add other ingredients FOLLOW THE RECIPE.  

Once this cools the easiest way to get the foil off the sides is to spray a pizza cutter with pam and cut right through it.  You will lose a little of the marshmallow, but it's not much and this is so much easier than fighting with the foil.  

Next I used the pizza cutter to cut long strips and tip the sticky sides into powdered sugar.  Cube and put into a resealable container for cocoa.

COMPLETE RECIPES AT THE END OF THIS POST

Now the cocoa recipe I found in a magazine that someone gave my hubby to give to me since they know I LOVE recipes.  :)  It came from Cook's Country October/November 2010 issue.  The complete recipe is at the end and it is soooo worth the effort!

Here is what I did with my cocoa and marshmallows:

Wrap the chocolate balls in press and seal, trim the top, and put on a cute ribbon.  Put enough marshmallows for one cup of cocoa in a small snack bag.  I used these since they could seal tight and keep my marshmallows from getting stale. 

I put it all in a cute bag and secured with wire holiday garland.  I also attached the recipe to the outside.  (forgot to snap a pic of that though.)

Here are the recipes for the cocoa and the marshmallows:

Rich and Creamy Hot Chocolate 

(makes 10 balls)

From Cook's Country, October/November 2010

 

Add Ingredient Add Divider

Ingredients

1 12-ounce bag semisweet chocolate chips 

1 cup heavy cream 

1/4 teaspoon salt 

Add Cooking Step

Directions

1. Microwave chocolate, cream and salt in a large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours. Roll 3 tablespoons chilled chocolate mixture into ten 2-inch balls. Individually wrap balls in plastic wrap and transfer to a ziploc freezer bag. Refrigerate for 5 days or freeze for up to 2 months.  

2. To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes.

Homemade Marshmallows

from Fine Cooking Magazine, Dec 2009/Jan 2010

Ingredients

Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Making the marshmallows

 

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Note:  Use the 1 cup confectioners sugar to coat the cut marshmallows.  Roll them until no longer sticky.  Use a colander to shake off the excess sugar.