Just imagine on one of those chilly winter mornings you start the day with a nice cup of silky hot chocolate and a sticky, fluffy homemade marshmallow floating right in the center. With each sip you take, you dread the inevitable moment you have to step out in the cold, but you know that you’ve made the day just a little bit better with just this one cup.
I was inspired to make my own marshmallows and upon finding a recipe and seeing how simple they were to make, I decided to give it a try. They turned out soft and gooey and just like marshmallows you’d buy from a store, but better!
Of course marshmallows and hot chocolate go together like ‘peas and carrots’ so I whipped up a quick cup using some milk chocolate chips I had and used some cute cookie cutters to have fun with the marshmallow shapes. Just make sure that the cookie cutters are well dusted with confectioners’ sugar because the marshmallows are definitely sticky.
So give these a try to brighten up one of those cold winter days and I hope you enjoy!!
Homemade Marshmallows & Hot Chocolate
Recipe Credit: Alton Brown’s Homemade Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
- 1 cup milk
- 1/2 cup milk chocolate chips
- 1 1/2 teaspoons sugar
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- Place milk and chocolate chips in small saucepan.
- Continue to stir as chocolate chips begin to melt.
- Once chocolate chips are completely melted, remove from heat and put into mug.
- Quickly top with marshmallows.