Candy Cane Marshmallows & Hot Chocolate Mix: FREE Virtual Cooking Class from Feed Your Soul
Homemade Hot Chocolate Mix
Yield: 12 servings (about 3 cups)
1 cup granulated sugar
6 ounces unsweetened chocolate finely chopped
1 cup unsweetened cocoa powder, prefer dutch-processed
1/2 cup nonfat dry milk powder
5 teaspoons cornstarch
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
Process all the ingredients in a food processor until ground to a powder, about 30 to 60 seconds. Transfer to an airtight container and store at room temperature for up to 2 months.
To make Hot Chocolate: Heat 1 cup of milk (whole, 2%, 1%, or favorite non-dairy) in a small saucepan over medium heat until it starts to steam, and bubbles appear around the edge of the saucepan. Add 3 tablespoons to ¼ cup of the hot chocolate mix and continue to heat, whisking constantly, 2 to 3 minutes longer. Pour into a mug and serve with favorite topping especially Candy Cane Marshmallows, see recipe. Recipe inspired by Cooks Illustrated Hot Chocolate Mix
Candy Cane Marshmallows
yield: about 16
21 grams unflavored granulated gelatin (3 packs of Knox)
8 ounces (about 1 cup) cold water, divided
6 ounces (about 3/4 cup) light corn syrup
2 ounces (about 1/4 cup) honey
12 ounces (about 2 cups) granulated sugar
1/4 teaspoon kosher salt
2 teaspoons vanilla bean paste or extract
1/2 cup powdered sugar
1/2 cup cornstarch
1/2 cup crushed peppermint candy canes
Favorite, flavorless nonstick spray
In the bowl of a stand mixer, add 1/2 cup water and sprinkle gelatin on top in an even layer. Set aside to soften (bloom). In a separate bowl mix together the cornstarch and powdered sugar, set aside. Spray the inside of a 9x13-inch square baking pan with non-stick spray. Line the inside of the pan with parchment paper, allowing two opposite sides to overhand by 2 inches. Cut a third piece of parchment 9x20-inch and set aside for the top. Spray the inside of the pan again and set aside. Have a cup of water and a pastry brush ready.
In a medium, heavy bottom saucepan add corn syrup, honey, sugar and the remaining 1/2 cup of water. Stir together to combine over medium heat. Once the sugar dissolves, avoid stirring. Carefully attach the candy thermometer. Continue heating, but do not stir, until mixture reaches 240°F (115°C). Remove the saucepan from heat and remove candy thermometer. Turn mixer on medium and slowly drizzle the sugar syrup into the mixer. Aim the sugar stream between the whisk and the side of the bowl to avoid hard bits of sugar forming in the marshmallows. Add the vanilla and salt. Turn mixer up to high and whip until light and fluffy and cool enough to touch, about 8 to 10 minutes. Continue the recipe quickly as the marshmallows will start to set once cooled.
Grease a spatula (and your hand) with nonstick spray and pour the marshmallow fluff into the prepared pan spreading to the sides of the pan. Continue to spay utensils as needed, it will be very sticky. Top generously with candy cane pieces. Cover with sprayed parchment and smooth the top. Let sit at room temperature for a minimum of 2 hours, preferably overnight.
Once set, lift the sides of the parchment paper to remove the marshmallows from the pan. Peel off the top layer of parchment paper and dust the top with the powdered sugar mix. Dust a cutting board with the mix as well. Remove the bottom parchment paper and place on the prepared cutting board. Coat a knife, pizza cutter, cookie cutters, or kitchen shears with nonstick spray. Cut into preferred size and shape (about 2” square for 16). Use or eat right away or store covered at room temperature. Enjoy!
Chef Tips: Weigh your ingredients with a kitchen scale for a more accurate recipe. For stronger peppermint flavor, substitute vanilla for 1 teaspoon of peppermint extract.
To Do Prior to Class:
Mix 1/2 cup cornstarch with 1/2 cup powdered sugar (see Candy Cane Marshmallow recipe)
Finely chop chocolate for Hot Chocolate Mix
Crush peppermint candies or candy canes, if needed
Measure ingredients, see Chef Tips
Have tools and equipment within reach
Review recipes and have questions ready!
Equipment List:
food processor
assorted mixing bowls
assorted mixing spoons
heavy bottom saucepan
candy thermometer
parchment paper
stand mixer with whisk attachment or hand mixer
nonstick spray
9x13 cake pan or baker, or similar
kitchen scale, optional
knife, pizza cutter, cookie cutters, or kitchen shears for cutting marshmallows
sifter/strainer for dusting
Shopping List:
preferred milk for hot chocolate
favorite nonstick spray
21 grams unflavored granulated gelatin (3 packs of Knox)
6 ounces light corn syrup
2 ounces honey
19 ounces granulated sugar
1 teaspoon kosher salt
3 teaspoons vanilla bean paste or extract
1/2 cup powdered sugar
1/2 cup + 5 teaspoons cornstarch
1/2 cup crushed peppermint candy canes,
6 ounces unsweetened chocolate finely chopped
1 cup unsweetened cocoa powder, prefer dutch-processed
1/2 cup nonfat dry milk powder
Decorative Packaging
Beyond the creative cooking process and fun in the kitchen, the art of giving food gifts involves imaginative packaging the final flourish. Fanciful or restrained, your gift and how it is wrapped expresses an act of caring. After all, homemade gifts from the kitchen are gifts from the heart. Packaging doesn’t need to be expensive or elaborate; it just needs to be inspired and inventive. Below are a few ideas on how to jar, bag, wrap, tie, and label the food gifts in this recipe packet.
Bags
Petite, small, or large cellophane bags, whether clear, candy striped, or imprinted with seasonal motifs, are ideal for packaging many baked gifts as well as confections and chocolate gifts. Petite cellophane bags, often used for candies and marshmallow. Cinched with a seasonal ribbon, make them the perfect holiday gift.
Jars
Recipes for items like home-preserved jams, marmalade, chutney, sauces, pickled foods, and spiced fruits require canning jars. Dry mixes, like the Hot Chocolate Mix (see recipe), or spiced nuts look nice in jars as well. Try glass jars with rubber-rimmed lids and screw-top bands are the standard for home canning. Not only do the jars optimize shelf space, but they are also more unusual and gift-worthy. Alternatively, glass canning jars with a hinged metal clamp and airtight, replaceable rubber gasket also work well for preserving and are very decorative.
Tins and Boxes
At holiday time, stores sell tins and laminated boxes in all shapes and sizes as festive packaging for homemade sweet treats and baked goods. Often, you’ll see rolls of decorative waxed paper for sale to coordinate. If you plan ahead, you can even have your monogram imprinted on boxes. Another idea is to buy tins in solid colors and pick up special art pens that allow you to write on metal. Consider buying white tins and writing in gold ink or red tins and writing in white ink. Clear paint cans, from a crafts store or ordered online, look great wrapped in decorative paper and are perfect as a year-round gift packaging option. Or buy laminated Chinese takeout boxes. They are available in many colors at your favorite craft store.
Ties
Let your imagination run wild and have coordinating raffia, ribbon, and other ties such as butcher’s twine or thin wood rope. Look in hardware stores, crafts stores, stationery shops, and fabric centers with a large selection of cloth ribbon and trimmings. Wide, white ribbon with big red, green, or blue polka dots can double as holiday ribbon and later for a birthday gift.
Labels and Cards
Using unexpected materials to make labels and gift cards is another way to decorate a food gift in a delightful, nontraditional, and crafty way. A little Elmer’s glue or fabric glue can go a long way toward turning layers of household paper, such as cut-up brown grocery bags and corrugated cardboard, into clever cards. Use a hole punch and ribbon tie a to attach a homemade card to your food gift! Use rubber stamps and plain labels purchased at office supply stores to create decorative labels. Gel drawing pens work well for hand-painting borders. With children to help, it becomes a fun family project.