Have you ever dreamed of diving into a vat of chocolate? This foamy hot cocoa with homemade marshmallows comes close to making that dream come true!
You know, as I’m typing this, I know that I have no right to complain about the weather. This hasn’t been a horrible winter. I can’t even say that it has been all that cold. If we’ve made it into the negatives, it’s only been a couple of times… but having said that, the last couple of days have been cold…cold enough for me to want to snuggle under a blanket with a hot cup of cocoa. And after an afternoon of snowshoeing yesterday, there was no doubt that this hot cocoa was going to happen!
Rich and creamy with a deep chocolate flavor, this cocoa satisfies. It satisfies that craving for chocolate that makes you dream of diving into a vat of chocolate. And the best part? You get to decide just how sweet you want it to be!
Personally, I like it a little less sweet because then I can add a marshmallow to top it off. You will need a spoon, because it’s going to melt into that stringy goodness that we all love, and it adds that perfect amount of sweetness that this rich cocoa needs!
If you’ve never made your own marshmallows, well it’s time that you do! It takes just a few minutes to throw them together, and just a couple hours to set, and then you will know what a marshmallow is truly supposed to taste like!
Life is good. It’s a “You’re never too old for stringy marshmallows..” kind of good.
- 1 - 12oz can evaporated milk
- 3-1/2 cups whole milk
- ⅓ cup unsweetened cocoa powder
- ⅓ - ½ cup granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 3 - ¼oz packages unflavored gelatin
- ½ cup cold water
- 1-1/2 cups granulated sugar
- ½ cup cold water
- 1 cup light corn syrup
- Pinch of salt
- 1 tbsp vanilla bean paste
- Powdered sugar
- In a large saucepan, combine the evaporated milk, whole milk, cocoa powder, granulated sugar, and salt over. Whisk until combined. Over medium heat, continue to stir until it begins to bubble. Remove from heat and stir in the vanilla extract. Serve hot with a homemade marshmallow!
- Line a 9x13 pan with parchment paper, so that the paper overlaps the sides of the pan. You will be able to pull the marshmallows out of the pan by pulling the sides of the paper. Sprinkle the lined pan generously with powdered sugar, making sure that the powdered sugar goes up over the sides of the parchment paper. This will make removing the marshmallow from the paper that much easier.
- In the bowl of your stand mixer, combine the gelatin and ½ cup cold water. Stir until just combined, and let sit.
- In a large saucepan, combine the granulated sugar, water, corn syrup, salt, and vanilla bean paste. Over medium heat, stir until the mixture comes to a boil. Boil for two minutes.
- Remove from heat, and with your mixer on it's lowest setting, carefully pour a thin stream of the hot sugar mixture into the mixing bowl that contains the gelatin mixture. Keep pouring slowly until all of the sugar mixture has been poured into the bowl. Continue to beat on low until the gelatin and sugar mixtures are combined.
- Turn the mixer to the highest setting, and beat for about 15 minutes. It will turn into a light fluffy gooey mixture.
- Using a buttered spatula, pour the marshmallow mixture into the prepared pan. Spread the mixture until it is even throughout the pan. Refrigerate for about 2-3 hours. Sprinkle with more powdered sugar.
- Grabbing the sides of the parchment paper, remove the marshmallow from the pan to a flat surface. Using a sharp buttered knife, cut the marshmallows into squares. (You can cut the marshmallows while they are still on the parchment paper. They will peel right off the paper.)
- Store in a covered container in the refrigerator for up to two weeks. (They won't last that long!)
- Serve with the hot cocoa!