Hot Cocoa Marshmallows

Adapted from A Cozy Kitchen

 
Prep:
½ cup powdered sugar
½ cup corn starch
1 tablespoon hot cocoa mix
1 tablespoon dark cocoa powder

  1. Whisk all ingredients together
  2. Line a 9×13 pan with parchment paper and lightly grease
  3. Sift some of the prepped mixture on to the lined pan and set aside the rest

 

Marshmallows:
¾ cup warm water, divided
2 tablespoons hot cocoa mix, divided
3 envelopes gelatin
1 ½ cups sugar
1 cup light corn syrup
½ teaspoon salt
1 tablespoon cocoa powder
2 teaspoons vanilla extract

  1. Combine ½ cup warm water and 1 tablespoon of the hot cocoa, stir until the cocoa is dissolved, set in the fridge until chilled
  2. Pour chilled cocoa into the bowl of a stand mixer and sprinkle the gelatin on top of it, let sit for 5 minutes
  3. Meanwhile… attach a candy thermometer to the side of a medium saucepan and combine ½ cup warm water, sugar, corn syrup, and salt
  4. Heat the mixture over medium heat until the sugar dissolves, then increase heat to med-high and bring to a boil for 1 minutes or until candy thermometer reaches 240 degrees F
  5. Attach the whisk to stand mixer and add the hot mixture to the hot cocoa/ gelatin
  6. Beat on high for 8-10 minutes or until stiff peaks form, then beat in 1 tablespoon hot cocoa mix, cocoa powder, and vanilla, until combined
  7. Spread marshmallow evenly into prepared pan, sift some of the prepped powdered sugar mixture over the top, cover and set aside for 4 hours or overnight until firm
  8. Invert marshmallow on to a cutting board dusted with the powdered sugar mixture, and cut it into 1” cubes, if the edges are sticky roll them in more of the powdered sugar mixture

posted 12/29/14

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