01/04/12 Hot Cocoa and Peppermint Marshmallows Recipe

A few of you have requested the recipes for the hot cocoa and peppermint marshmallows.

(At least, that's what the kids have been telling me. :)

Enjoy!!

Hot Cocoa Recipe

• 2 cups nonfat dry milk powder
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa

• 1/2 cup mini semisweet chocolate chips
• 1/2 cup powdered nondairy creamer
• 1/8 teaspoon salt

Instructions

1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
2. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

Peppermint Candy Cane Marshmallows

Makes a 9×13 pan of fluffy marshmallows, cut to whatever size you like

NOTES:

• Recipe adapted from Smitten Kitchen & multiple sources.
• You can add more or less peppermint, simply adjust to taste.
• Don’t try to scrape every last bit of the marshmallow mix out of the mixer bowl. You will be left with a sticky, gooey mess if you do. All this goo cleans up easy with hot water.
• Since I only have one mixer bowl, I beat the eggs to stiff peaks & then put them in a separate bowl in the fridge until my sugar mixture was ready.
• Store marshmallows at a cool room temperature in an airtight container for about one weeks.

INGREDIENTS

• 3 1/2 packets unflavored Gelatin (=25 grams or 2 tablespoons + 2 1/2 teaspoons)
• 1 cup Water divided
• 2 cups Granulated Sugar
• 1/2 cup Light Corn Syrup
• 1/4 teaspoon Salt
• 2 large Egg Whites
• 1 tablespoon Vanilla
• 1 teaspoon pure Peppermint Extract
• Canola Cooking Spray
• Powdered Sugar for dusting pan
• 1 cup Powdered Sugar
• 2 ounces Peppermint Sticks (Candy Canes) – about 6-8 medium sized candy canes

METHOD

Have a stand mixer handy & start with a very clean mixer bowl. In a medium sized heat safe bowl – soak gelatin in 1/2 of the water, give a quick stir. Let sit for about 10 minutes until it has bloomed & thickened. Prepare pan – spray a 9×13 inch baking dish with canola spray.  Sift some powdered sugar on the bottom & edges. Crush candy canes in food processor until a fine powder is achieved. Add powdered sugar & mix again. Transfer to a covered container & set aside.

Whip the egg whites to stiff peaks in stand mixer. Transfer to another bowl & put in the fridge while the sugar syrup reaches the correct temperature. Clean the mixer bowl. *you could also use a hand mixer for the egg whites, this will take a bit longer.
Add water, sugar & corn syrup to a medium saucepan. Stir until just dissolved over low heat. Raise the temperature to medium high heat until the mixture reaches 240˚F. (not longer) Keep a candy thermometer in the pan to properly gauge temperature. If there are any sugar crystals at the edge of the pan swipe with a damp brush. This mixture will boil for about 12 minutes before it reaches the proper temperature.

Put bloomed gelatin in mixer bowl, stir in hot sugar mixture until gelatin dissolves. Start on low speed to mix then mix at high speed for about 6 minutes until mixture is white, creamy & has tripled in volume. Add egg whites, vanilla & peppermint. Beat until just combined.

Spray a spatula with cooking spray & gently scoop the marshmallow mix into the prepared pan. Add dots of bright red food coloring to the top of the marshmallow mix & swirl in with a skinny knife or chopstick. Flatten the top with oiled spatula if desired. Sift 1/4 cup of the candy cane powdered sugar over the top of the marshmallows.

Let sit for at least 3 hours to overnight. Sprinkle some candy cane powdered sugar on a cutting board. Gently run a knife around the edges of the marshmallow pan to loosen it. Carefully flip the pan onto the cutting board, loosening the marshmallows with your fingers until it releases & drops down. Spray a pizza cutter or sharp knife with cooking spray  & cut marshmallows into desired shapes and sizes. Coat marshmallows with candy cane powdered sugar.