Christmas season is the best time for hot chocolate, and what goes better with hot chocolate than a really great marshmallow! We had a Christmas party this past weekend and I made some really great hot chocolate with homemade marshmallow. My mom had started making homemade marshmallow several years ago and they are fantastic! It’s the perfect compliment to hot chocolate, and it melts perfectly into the drink. Now I’m a firm believer in making hot chocolate with milk. It makes it super creamy, and really brings out the chocolate flavor. By adding marshmallow to your drink, you have a really cozy and chocolatey treat! Perfect for the holidays!
To make the marshmallow, start by adding 3 ounces of unflavored gelatin to some cold water in a metal bowl, and let sit. Meanwhile in a sauce pan, combine more cold water with sugar and corn syrup. Bring the mixture to a boil until it reaches 240° F, or soft ball stage, on your candy thermometer. Once it hits 240°, begin to gradually pour the sugar mixture into the gelatin, as you continually beat them together. Keep pouring in sugar mixture gradually, and then continue to beat for about 15 minutes, as the mixture gets thick and doubles in volume. Beat in vanilla at the end. Then pour into a greased 9×13 pan. You let the marshmallow sit for at least 6 hours, or overnight. When you go to cut the marshmallow, make sure to grease your knife or pizza cutter to prevent all of the marshmallow from sticking to it. Cut a piece that will fit into your mug, and top your hot chocolate with a wonderful slice of marshmallow! Enjoy!
You could also sift powdered sugar onto the marshmallow to make it less sticky. Or cut it into squares and put powdered sugar on them.
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups sugar
- 1 cup Light Corn Syrup Corn Syrup
- 1 tsp. vanilla extract
Grease a 13-in. x 9-in. pan with cooking spray and then lightly coat with powdered sugar, so the entire bottom and sides of pan are covered and set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup of cold water and set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat and gradually add to gelatin while beating on high speed until mixture is thick and the volume is doubled, about 15 minutes. Then beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight. Spray a knife with cooking spray and cut into 1 inch squares.