Homemade Hot Chocolate Mix with homemade marshmallows -
I really really love you guys holidays. I mean, I know it pretty common sense this time of year, but not much makes me happier than the feeling that everyone around is filled with a bit of extra good mood. I can not get enough Christmas music (Oh Holy Night and Carol of the Bells are favorites) Christmas Movies (can not get enough of Love Actually, Home Alone and It's A Wonderful Life) and well sure to give gifts. In fact, I'm so excited when I find a gift for someone who is perfect for them, that I can not normally wait until Christmas to give him. I can not handle the excitement!
I feel like I struck gold with the discovery of hot chocolate recipe. I always thought hot chocolate mix house would simply contain cocoa powder and sugar stupid I know. But what of the milk powder in it (luckily I had on hand because it is a secret ingredient Milk Bar) and crush you currently pieces of dark chocolate powder! Thus, the finished product has tiny granules of real chocolate chips that turn into the creamiest, dreamiest hot chocolate when mixed with milk.
I could not resist making a lot of house marshmallows as well, because really what is cuter than giving someone hot chocolate and marshmallows from scratch? I must say though, now that I have a stand mixer, making marshmallows is a breeze! I can not believe I never tried without one!
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Hot Mix chocolate homemade marshmallows
Ingredients
3 cups of skim milk dry powder
2 cups powdered sugar
1½ cup cocoa powder (favorite Dutch-processed but proper regular)
Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.
To make hot chocolate, put ⅓ cup cocoa mix in a cup and add 1 cup of warm milk. . Top with marshmallows
For the marshmallows
For coating: Sift the powdered sugar and cornstarch or potato together in a large bowl; set aside
For marshmallows: .. lightly dust a baking sheet with a coating, set aside
Whisk together the gelatin and ½ cup cold water in a small bowl the microwave and let soften at room temperature for 5 minutes.
Mix together sugar, ¼ cup corn syrup, remaining ¼ cup of water, and salt in a medium saucepan over high heat.
Bring to a boil, stirring occasionally, until the temperature reaches 240 ° F on a candy thermometer / fat. Meanwhile, pour the remaining ¼ cup corn syrup in the bowl of a stand mixer fitted with a whisk.
Microwave gelatin on high until completely melted, about 30 seconds. Pour into the mixer bowl. Turn the mixer to low and make it work.
When the syrup reaches 240 ° F, slowly pour into the mixer bowl (the mixer should still be running). Increase speed to medium and whisk for 5 minutes. Increase speed to medium-high and whip to 5 minutes. Add vanilla just before 5 minutes have elapsed.
Using a pastry bag with a large round tip, or a large zip-lock with chiseled tip off, pipe long strips of dough in rows of Paralell. Sprinkle the top with over coating, and let set in the refrigerator for 6 hours at night.
Use a knife to loosen the bands marshmallow from the pan. Use a kitchen scissors to cut each strip into small pieces and soak the sticky edges in the coating- remaining patting excess. Store in an airtight container at room temperature for 1 month.
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hot chocolate recipe adapted from Brown Eyed Baker Marshmallow Recipe: Marshmallow Madness by Shauna Sever
