Marshmallows & Hot Chocolate

Prep time: 20 minutes

Cook time: 15 minutes

Yields: 6 large marshmallows & 4 servings

Author: Ireland Lindsay

Ingredients:

For the marshmallows:

• 3 packets powdered gelatin

• 1 3/4 cups (385g) sugar

• 3/4 cup (255g) light corn syrup

• Pinch salt

• 2 teaspoons vanilla

• Powdered sugar, for finishing

For the hot cocoa:

• 1 tablespoon cocoa powder

• 1/2 teaspoon corn starch

• 3 tablespoons sugar

• 1/4 teaspoon salt

• 2 1/2 cups milk

• 6 ounces of semi-sweet chocolate

FOR THE MARSHMALLOWS:

PREPARE a 9x9 inch pan with non-stick and powdered sugar, set aside

START by dissolving the 3 packets of gelatin in 1/2 cup of water into a small bowl, set aside. Next, cook the sugar, corn syrup, and 1/2 cup water, until it reads 245°F on a candy thermometer. *

*You really need a thermometer for this step, we are cooking the sugar to a stage where it will hold its shape later on.

TURN off the heat and add in the gelatin mixture (it should have solidified at this point) and wait for it to dissolve. Transfer to a stand mixer and beat on high for 10 minutes, or until whipped completely.

TRANSFER to prepared pan and allow to rest and set for at least 6 hours, best overnight.

STORE for up to 1 week at room temp- if they last that long ;)

FOR THE COCOA:

WHISK the dry ingredients into a medium saucepan, turn on the heat and add milk whisking constantly. Once hot, add in chocolate and continue to cook until thickened or until it coats the back of a spoon.

STORE in the fridge covered for up to 7 days, reheat as needed.

ASSEMBLY:

TO assemble, loosen the marshmallows onto a dusted work surface. Use a knife covered in powdered sugar to slice the marshmallows evenly into 6 squares, then dust finally with powdered sugar.

POUR the hot cocoa evenly among 4 cups and top with a floating could of heaven—er—um, I mean the marshmallows. Give it one final dusting of powdered sugar and enjoy!

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Recipe by @IreBakes