- Special Pricing
This is a shelf stable dry mix you can keep for months. It also makes a great gift idea in a special jar or container. Spices can be eliminated for a more traditional hot chocolate.
- For Hot Chocoloate Mix:
- 7 cups dry low-fat milk powder
- 1 cup semisweet chocolate, chopped or in morsels
- 2 tablespoons pure vanilla extract
- 1 teaspoon almond extract
- 3 1/2 cups quality unsweetened cocoa powder
- 2 1/2 cups superfine sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup instant mocha cappuccino powder (optional)
- 2 teaspoons salt
- For Marshmallows:
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup hot water (about 115 degrees F)
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla
- 1 cup confectioners' sugar, divided
- Cooking spray
- Candy thermometer
FOR THE HOT CHOCOLATE MIX:
Combine half of the powdered milk with all of the semisweet chocolate in a food processor. Process until the chocolate is finely chopped, almost a powder. Mix in the vanilla and almond extracts and process to mix. Empty the contents of the food processor into a large bowl and mix in the remaining milk powder and all the other ingredients. Mix very well and process again in the food processor to finish.
Use about 1/8 cup of the mixture for a small cup of cocoa, or 1/4 cup for a large mug. Just add boiling water and stir until well incorporated.
FOR THE MARSHMALLOWS:
Spray a 13 x 9 x 2-inch rectangular metal baking pan with cooking spray and dust with some of the confectioners’ sugar.
In a bowl of a standing electric mixer, sprinkle the gelatin over cold water and let stand to soften.
In a 3-quart pan, cook the granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon, until the sugar is dissolved. Increase the heat to moderate and boil the mixture, without stirring, until a candy or digital thermometer registers 240 degrees F, about 12 minutes. Remove the pan from heat and pour the sugar mixture over the gelatin mixture, stirring until the gelatin is dissolved.
Beat the mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes. In a large bowl with cleaned beaters, beat the whites until they just hold stiff peaks. Beat the whites and vanilla into the sugar mixture until just combined. Pour the mixture into the baking pan and sift 1/4 cup confectioners’ sugar evenly over the top. Chill the marshmallows, uncovered, until firm, at least three hours and up to 1 day.
Run a thin knife around the edges of the pan and invert the pan onto a large cutting board. Lifting up 1 corner of the inverted pan, loosen the marshmallows and let drop onto cutting board. With a large knife, trim the edges and cut into roughly 1-inch cubes. Sift the remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature for 1 week.
Recipe reprinted by permission of <I>Woolverton Inn, NJ<. All rights reserved.
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