December 01, 2017
CAN YOU BELIEVE IT IS DECEMBER?
For your cool winter nights this holiday season, you & your friends come alive with a steaming mug of my homemade hot chocolate and homemade marshmallows.
• 2 ½ cups whole milk
• 2 cups heavy cream
• 4 ounces semi-sweet chocolate
• 5 ounces milk chocolate
• 2 tablespoons sugar
• 1 teaspoon instant espresso (optional, but I like the extra depth of flavor)
• 1 teaspoon fine vanilla extract
Heat milk and cream on medium high heat in a medium sized heavy bottomed sauce pan. Once the milk has come to a hot simmer, take off the heat and add chocolates. Whisk until chocolates have completely melted, add vanilla and espresso. Heat on stove until very hot. Pour into warmed mugs and top with homemade marshmallows, or even a dollop of homemade whipped cream or vanilla ice cream. Adorn with a candy-cane or cinnamon stick.
You will never-ever buy a bag of store-bought marshmallows once you have tried these delightful homemade gems of goodness. They are really simple to make – so give them a try this Thanksgiving.
• CANDY THERMOMETER
• 3 packages unflavored gelatin
• 1 cup ice cold water (divided)
• 1 ½ cups granulated sugar
• 1 cup light Karo corn syrup
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup confectioners’ sugar
• ½ cup cornstarch
• Non-stick spray
Place gelatin in the bowl of your stand-mixer with the ½ cup ice water. Use the whisk attachment
In a heavy bottomed saucepan, combine another ½ cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, and cook until the mixture reaches 240 degrees…approximately 7 to 8 minutes. Once the mixture reaches 240 degrees, immediately pour in stand mixer which has been placed on low-speed using the whisk attachment. Once the hot mixture has been added to the mixing bowl – turn it on high and beat for 12 to 15 minutes, add the vanilla during the last 2 minutes of whipping.
Whisk the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9”x13” pan and coat the pan with sugar cornstarch mixture, and shake around until the pan is completely covered. Pour the mixture into the 9”x13” prepared pan – top with more cornstarch sugar mixture and let sit for overnight.
Turn marshmallows onto a cutting board and cut into 1” squares. Once cut, dust with more powdered sugar cornstarch mixture.