Rich Hot Chocolate with Marshmallows
With January brings the dreaded colder weather and warm nights in. Make your next snow in a sweet one with this recipe for hot chocolate and homemade marshmallows.
INGREDIENTS:
· Marshmallows:
- 1/3 cup (75 mL) icing sugar
- 3 pkgs (7 g each) unflavoured gelatin (about 2 ½ tbsp/ 38 mL)
- 2 cups (500 mL) granulated sugar
- ¾ cup (175 mL) light corn syrup
- Pinch salt
- 1 vanilla bean, scraped
- Hot Chocolate:
- 2 cups (500 mL) 2% milk
· 6 tbsp (90 mL) PC BLACK LABEL SIPPING HOT CHOCOLATE MIX
Preparation:
Marshmallows:
1. Spray 13 X 9 inch (3 L) glass baking dish lightly with cooking spray; line bottom with parchment paper. Sift half of the icing sugar into dish to cover bottom; set aside.
2. In bowl of stand mixer, add ½ cup (125 mL) water; sprinkle gelatin over top. Let stand for about 5 minutes or until softened.
3. Meanwhile, in medium saucepan, stir together granulated sugar, corn syrup, salt and 2 tbsp (25 mL) water until thoroughly combined with no dry spots. Bring to a boil over medium-high heat; cook without stirring for about 8 minutes or until candy or digital thermometer registers 240?F (115C). Stir into softened gelatin until gelatin dissolves; add vanilla bean seeds. Using whisk attachment, beat on high for about 6 to 8 minutes or until thickened, white and almost tripled in volume.
4. In medium bowl and using electric hand beaters, whisk egg whites until stiff peaks form; add to marshmallow mixture and beat for 2 minutes. Scrape into prepared pan, smoothing top. Sift remaining icing sugar evenly over top. Refrigerate uncovered for 3 hours or up to one day. To cut, run a sharp knife around edges of pan; turn out onto cutting board and remove parchment. Cut into 48 squares. If desired, roll squares in bowl of additional icing sugar to coat all sides. (Marshmallows can be stored in an airtight container between layers of parchment or waxed paper at room temperature for up to 5 days).
Hot Chocolate:
1. In medium saucepan, heat milk over medium heat for about 4 minutes or until small bubbles appear around edge. Whisk in hot chocolate mix until smooth; divide between two mugs. Top each mug with two marshmallows.
Makes 48 marshmallows and 2 servings of hot chocolate.
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