Hot Cocoa served with Home-Made Marshmellows
Home-Made Marshmellows
Ingredients
Ingredients
1 package unflavoured gelatin
80mL cold ice water, divided
125mL sugar
80mL light corn syrup
one small pinch of salt
1.5mL vanilla
20mL icing sugar
20mL cornstarch
non stick cooking spray
Method
1) Place the gelatin into a medium bowl along with 40mL of the water.
2) In a small saucepan, combine the remaining 40mL water, sugar, corn syrup, and salt. Place over medium heat, cover and cook for 3-4 minutes. Uncover and using a candy thermometer, cook until the mixture reaches 240°F, about 7-8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
3) With the electric mixer, running at low speed, slowly pour the sugar syrup down the side of teh bowl into the gelatin mixture. Once all of the syrup has been added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes. Add the vanilla during the last minute of whipping.
4) While the above mixture is whipping, prepare the pan as follows:
For regular marshmallows: combine the icing sugar and cornstarch in a small bowl. Lightly spray a small square cake pan with cooking spray. Add the sugar and cornstarch mixture and move it around in the pan until it completely coats the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar/cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit for at least 4 hours and up to overnight. Turn the marshmallows onto a cutting board and cut into 2.5cm squares with a knife dusted with the sugar/cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture.
For miniature marshmallows: combine the icing sugar and cornstarch in a small bowl. Line a jelly roll pan with parchment paper; spray the paper with nonstick spray and dust with the icing sugar mixture. Scoop the mixture into a piping bag fitted with a 1.25cm/.5inch round piping tip. Pipe the mixture onto the pan lengthwise, leaving 2.5cm/1inch between each strip. Sprinkle the tops with enough remaining cornstarch and sugar mixture to lightly cover. Let set for 4 hours or up to overnight. Cut into 1.25cm/.5inch pieces with a knife dusted with the sugar/cornstarch mix. Once cut, lightly dust all sides of each marsmallow with the remaining mixture.
*Note* These marshmallows can be stored in an airtight container for up to a week.
Hot Cocoa
3) With the electric mixer, running at low speed, slowly pour the sugar syrup down the side of teh bowl into the gelatin mixture. Once all of the syrup has been added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes. Add the vanilla during the last minute of whipping.
4) While the above mixture is whipping, prepare the pan as follows:
For regular marshmallows: combine the icing sugar and cornstarch in a small bowl. Lightly spray a small square cake pan with cooking spray. Add the sugar and cornstarch mixture and move it around in the pan until it completely coats the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar/cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit for at least 4 hours and up to overnight. Turn the marshmallows onto a cutting board and cut into 2.5cm squares with a knife dusted with the sugar/cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture.
For miniature marshmallows: combine the icing sugar and cornstarch in a small bowl. Line a jelly roll pan with parchment paper; spray the paper with nonstick spray and dust with the icing sugar mixture. Scoop the mixture into a piping bag fitted with a 1.25cm/.5inch round piping tip. Pipe the mixture onto the pan lengthwise, leaving 2.5cm/1inch between each strip. Sprinkle the tops with enough remaining cornstarch and sugar mixture to lightly cover. Let set for 4 hours or up to overnight. Cut into 1.25cm/.5inch pieces with a knife dusted with the sugar/cornstarch mix. Once cut, lightly dust all sides of each marsmallow with the remaining mixture.
*Note* These marshmallows can be stored in an airtight container for up to a week.
Hot Cocoa
Ingredients:
125mL sugar
50mL Cocoa Powder
Dash of salt
80mL hot water
1L 2% milk
*4mL vanilla extract*
Method:
1) Stir together sugar, cocoa and salt in medium saucepan; stir in water.
2) Cook over medium heat, stirring constantly, until mixture comes to boil.
3) Boil and stir 2 minutes.
4) Add milk; Stirring constantly, heat to serving temperature. Do not boil.
5) Remove from heat; Add vanilla*. Whisk until mixture is foamy.
6) Serve topped with marshmallows.
*Variations for flavouring: Add one of the following with the vanilla extract:
Spiced cocoa: dash of ground cinnamon and dash of ground nutmeg. Serve with a cinnamon stick if desired.
Mint cocoa: 2mL mint extract OR 45mL crushed hard peppermint candy. Serve with peppermint candy stick, if desired.
Citrus cocoa: 2mL orange extract.
Swiss mocha: 10mL powdered instand coffee.
Canadian cocoa: 2mL maple extract.
