Hot Cocoa Mix and Homemade Marshmallows

Christmas is over and it seems like everyone is getting sick of the cold weather. You know, pre-Christmas snow=fun and beautiful. Post-New Years snow=a pain in the butt, can't get to work, ice, blah blah blah. 


One of the only things that seems to put people in the mood for cold weather is curling up with a steaming mug of hot cocoa. I for one, love it, but am fed up with hot cocoa mixes containing hydrogenated oils, cellulose gum, artificial flavors, etc. Enter homemade hot coca mix. Easiest thing EVER. Got some sugar, cocoa, and milk on hand? Bingo! And these homemade marshmallows are delicious too. I've got recipes for two kind. Conventional marshmallows (like the ones you buy in the store but more delicious and fluffy) and Maple marshmallows (which I made when we were snowed in and I wanted some but didn't have any corn syrup in the pantry). Enjoy!


What you need
Hot Cocoa Mix
3/4 c. white sugar
1/2 c. unsweetened baking cocoa


What you do
Stir together the sugar and cocoa in a ziplock bag or tupperware container and store in the pantry. Whenever you want hot cocoa, use 2 or 2 1/2 Tbsp. of mix per 1 c. milk. I think it's easiest to heat the milk in a saucepan and then whisk in the milk until it's combined. You could totally do it with water instead of milk, but you may need more mix to make it taste as good. Feel free to add a splash of peppermint extract or a little cinnamon and chili powder.

What you need
Conventional Marshmallows
adapted from Alton Brown's recipe
3 (1/4 oz.) packets of unflavored gelatin
1/2 c. cold water
1 1/2 c. white sugar
1 c. light corn syrup
1/2 c. cold water
1/4 tsp. kosher salt
1 tsp. vanilla extract
Powdered sugar


Maple Marshmallows
3 Tbsp. unflavored gelatin
3/4 c. cold water
1 1/4 c. maple syrup
3/4 c. honey
1/4 tsp. cornstarch
1/4 tsp. kosher salt
1 tsp. vanilla extract
Powdered sugar


What you do
Stir cold water and gelatin in a large bowl (or the bowl of a stand mixer if you're using one). In saucepan heat the syrup, water and salt (for conventional marshmallows) or syrup, honey, cornstarch, and salt (for maple marshmallows) the stirring continually. When blended together (when the sugar is dissolved in the conventional marshmallow recipe), turn heat up to high or med-high and continue cooking until it reaches 240-250F. I don't have a thermometer that goes that high, so I just cooked it about 5 more minutes or until it's been foamy and bubbly for about a minute.

If you're using a stand mixer, add the syrup mixture to the gelatin mixture in the bowl with the mixer running on low. If you're using a handheld mixer and don't think you're coordinated enough to pour with one hand while mixing with the other (or you don't have a wonderful husband like mine who will help you cook when you need a couple extra hands), you can pour the syrup mixture into the bowl and then pick up the mixer and mix it right away. As soon as the two mixtures are combined, turn the mixer up to the high setting and beat for about 5 minutes or until it's fluffy and done expanding. Beat in vanilla extract.

Dust the bottom of a 9x13 baking dish with powdered sugar and then pour the marshmallow mixture into the pan and spread evenly.

Dust the top with some more powdered sugar (and cinnamon if you want it) and let sit for a 4 hours or overnight until it dries out some. 

Turn it out onto a cutting board and cut into squares. Roll the sides in powdered sugar so they won't stick together and store in an airtight container.

With cinnamon!