Marshmallows For Hot Chocolate: Cozy Up With These Delicious Treats

Marshmallows For Hot Chocolate: Cozy Up With These Delicious Treats

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Hot Chocolate Gift Basket FunSquared
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There’s nothing quite like a warm cup of hot chocolate on a chilly evening. And what better way to enjoy it than with some fluffy, melt-in-your-mouth marshmallows? Whether you’re looking for a classic recipe or something a little more adventurous, we’ve got you covered. So grab your favorite mug and let’s get started!

Classic Marshmallows

Ingredients:

  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch

Instructions:

  1. In a medium bowl, combine the gelatin and 1/2 cup of cold water. Set aside to soften.
  2. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
  3. Clip a candy thermometer to the side of the pan and continue cooking, without stirring, until the mixture reaches 240°F.
  4. Remove from heat and let cool for 1-2 minutes.
  5. Using a stand mixer or hand mixer, gradually pour the hot sugar mixture into the softened gelatin. Beat on high speed until the mixture is thick and fluffy, about 10-15 minutes.
  6. While the mixture is beating, combine the powdered sugar and cornstarch in a small bowl.
  7. Grease a 9×13 inch baking dish and dust with the powdered sugar/cornstarch mixture.
  8. Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
  9. Dust the top with more of the powdered sugar/cornstarch mixture.
  10. Let the marshmallows sit at room temperature for at least 4 hours (or overnight) to set.
  11. Once set, cut the marshmallows into squares and dust with more of the powdered sugar/cornstarch mixture to prevent sticking.
  12. Store in an airtight container at room temperature for up to 2 weeks.
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Nutritional Information:

Serving Size: 1 marshmallow

  • Calories: 23
  • Carbohydrates: 6g
  • Sugar: 5g
  • Protein: 0g

Cooking Time:

Total Time: 4 hours 30 minutes

Equipment:

  • Medium saucepan
  • Candy thermometer
  • Stand mixer or hand mixer
  • 9×13 inch baking dish

Serving Suggestions:

Enjoy these classic marshmallows in a cup of hot chocolate, roasted over a fire, or just as a sweet treat on their own.

Variations:

Try adding different extracts like peppermint or almond for a fun twist. You could also add food coloring to make them festive for different holidays.

Substitutions:

You can use honey or maple syrup instead of corn syrup if desired. You can also use agar agar instead of gelatin for a vegan version.

Storage:

Store in an airtight container at room temperature for up to 2 weeks.

Tips:

  • Make sure your candy thermometer is accurate for the most successful marshmallows.
  • Don’t overbeat your marshmallow mixture or it will become too stiff and difficult to spread in the baking dish.
  • Use a sharp knife or pizza cutter to cut your marshmallows into squares.

Frequently Asked Questions:

  • Can I use a different size baking dish?
  • Yes, just make sure to adjust the cooking time accordingly.

  • What if I don’t have a candy thermometer?
  • You can use the soft ball stage method instead. Drop a small amount of the hot sugar mixture into a bowl of cold water. If it forms a soft ball, it’s ready.

  • Can I freeze my marshmallows?
  • No, freezing marshmallows will cause them to become sticky and lose their texture.

Chocolate Marshmallows

Ingredients:

  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
See also  Easy Delicious Mini Chocolate Cakes

Instructions:

  1. In a medium bowl, combine the gelatin and 1/2 cup of cold water. Set aside to soften.
  2. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
  3. Clip a candy thermometer to the side of the pan and continue cooking, without stirring, until the mixture reaches 240°F.
  4. Remove from heat and let cool for 1-2 minutes.
  5. Using a stand mixer or hand mixer, gradually pour the hot sugar mixture into the softened gelatin. Beat on high speed until the mixture is thick and fluffy, about 10-15 minutes.
  6. While the mixture is beating, sift the cocoa powder into a small bowl.
  7. Grease a 9×13 inch baking dish and dust with the powdered sugar/cornstarch mixture.
  8. Once the marshmallow mixture is thick and fluffy, beat in the cocoa powder until well combined.
  9. Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
  10. Dust the top with more of the powdered sugar/cornstarch mixture.
  11. Let the marshmallows sit at room temperature for at least 4 hours (or overnight) to set.
  12. Once set, cut the marshmallows into squares and dust with more of the powdered sugar/cornstarch mixture to prevent sticking.
  13. Store in an airtight container at room temperature for up to 2 weeks.

Nutritional Information:

Serving Size: 1 marshmallow

  • Calories: 28
  • Carbohydrates: 7g
  • Sugar: 6g
  • Protein: 0g

Cooking Time:

Total Time: 4 hours 30 minutes

Equipment:

  • Medium saucepan
  • Candy thermometer
  • Stand mixer or hand mixer
  • 9×13 inch baking dish

Serving Suggestions:

These chocolate marshmallows are perfect for dunking in hot chocolate or eating on their own as a sweet treat.

See also  Decorate Bundt Cake For Christmas

Variations:

Try adding different extracts like peppermint or almond for a fun twist. You could also add food coloring to make them festive for different holidays.

Substitutions:

You can use honey or maple syrup instead of corn syrup if desired. You can also use agar agar instead of gelatin for a vegan version.

Storage:

Store in an airtight container at room temperature for up to 2 weeks.

Tips:

  • Make sure your candy thermometer is accurate for the most successful marshmallows.
  • Don’t overbeat your marshmallow mixture or it will become too stiff and difficult to spread in the baking dish.
  • Use a sharp knife or pizza cutter to cut your marshmallows into squares.

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