Cocoa and Homemade Marshmallows

The end of the year and cold weather always make me want to give delectable gifts to friends and loved ones. My favorite gift to give is a yummy hot cocoa mix and homemade peppermint marshmallows. I mean, let’s face it, how many people do you know that don’t absolutely love cocoa when it is chilly outside?

The best part of my recipes is that they make a fairly large amount of cocoa and marshmallows. There will be plenty to share with those you love, and you will even have some left for yourself. This has become an annual gift that I give, and don’t be surprised to have your friends begging for it when you give this gift once.

Easy as 1, 2, 3

This is such a simple recipe. Let’s start with the ingredients for the cocoa.

• 2 cups powdered sugar

• 1 cup Dutch-process cocoa

• 2 1/2 cups dry milk powder

• 1 teaspoon salt

• 2 teaspoons cornstarch

• ¼ tsp. cayenne powder

Just mix all the ingredients together and store in an airtight container. To make a cup of cocoa, add 2 tablespoons of mix for every 8 ounces of hot water or milk. The best part is the cayenne, because even if your cocoa gets a little cool, it will warm you up. AND, it just enhances the flavor of the chocolate.

Then there were marshmallow

This recipe is a little more detailed. You will need a candy thermometer. You will also need at least 5 hours to make these, so plan ahead. This is a basic recipe, but with a minty twist for your cocoa.

• 3 packages unflavored gelatin

• 1 cup ice cold water, divided

• 1 1/2 cups sugar

• 1 cup light corn syrup

• 1/4 teaspoon kosher salt

• 1 teaspoon peppermint extract

• 1/4 cup confectioners' sugar

• 1/4 cup cornstarch

• Nonstick spray

First, in the bowl of a stand mixer with a whisk attached, add the gelatin and ½ cup of the water. Just set this aside, you will need this shortly.

Next, in a small sauce pan, add the remaining ½ cup of water, sugar, corn syrup, salt, and peppermint extract. Place on medium-high heat, cover and cook for about 4 minutes. Remove the cover, and using your candy thermometer, continue cooking until the mixture reaches 240°. Then remove from the heat.

Now, turn the mixer on low and slowly pour the hot syrup into the mixer. Once all the syrup has been added turn the mixer on high and let it mix for 15 minutes.

While the mixer is doing its job, mix the powdered sugar and cornstarch together. Use a 9”x13” pan, spray it with non-stick spray and coat it with a layer of the sugar/cornstarch mixture. Using a lightly oiled spatula spread the marshmallow “fluff” evenly in your pan. This needs to sit, uncovered, for at least 4 hours.

Once the marshmallow has set, flip it out of the pan. I like to use cookie cutters to cut my marshmallows. They are the perfect size to sit on top of a cup of cocoa. After they are cut, toss them in the remaining sugar/cornstarch and store in an airtight container.

Give them the gift of warmth

If you package a cup, or two, of the cocoa mix, with 4-6 marshmallows, you will have snuggly, warm, and happy friends that will love you forever!

#simplyeat #comfortfood #cocoa