Gingerbread Hot Cocoa and Marshmallow Men
Makes 8 servings
For the marshmallow men
1/2 cup powdered sugar for dusting
3 quarter-ounce packages unflavored powdered gelatin
1 cup cold water, divided
1 1/2 cups sugar
3/4 cup brown rice syrup or light corn syrup
1/4 cup molasses
1 teaspoon Rodelle Vanilla Paste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon sea salt
For the gingerbread hot cocoa
6 cups whole milk
3 Rodelle Whole Cinnamon Sticks, broken in half
2 Rodelle Vanilla Beans, split lengthwise and scraped
3/4 cup Rodelle Gourmet Dutch-Processed Baking Cocoa
3/4 cup dark brown sugar, to taste
1 tablespoon Rodelle Organic Chocolate Extract
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
Line a lightly-oiled 10″ x 15″ baking sheet with parchment or wax paper. Lightly spray the paper with oil and gently dust it with a bit of the powdered sugar. Set the powdered sugar aside for later.
In the bowl of the KitchenAid® Stand Mixer fitted with the whisk attachment, whisk together the powdered gelatin and 1/2 cup of the water. Let this mixture sit while you prepare the rest of the marshmallow ingredients.
In the 3.5-Quart Sauté with Lid from your KitchenAid® Tri-Ply Copper 10-Piece Set, combine the sugar, light corn syrup, molasses, and remaining 1/2 cup of water. Cook over medium heat on the cooktop of your KitchenAid® Gas Convection Slide-In Range, stirring until the sugar dissolves, about 3-5 minutes.
Insert a candy thermometer and increase the heat to medium-high. Cook, stirring occasionally, until the syrup reaches 240°F.
Turn the Stand Mixer to low and gently pour the syrup into the gelatin mixture. Increase the speed to high and whip for about 15 minutes, until the mixture nearly triples in size and becomes white and fluffy.
Add the vanilla paste, spices, and salt, and mix until completely combined.
Pour the marshmallow cream into the prepared baking sheet and smooth the top with a spatula. Leave the marshmallows to dry out, uncovered, overnight.
The next day, dust the top of the marshmallows and a cutting board with powdered sugar. Use the parchment paper to help you turn the marshmallows out onto the dusted cutting board. Use a lightly oiled cookie cutter to cut the marshmallows into gingerbread men (reserve any excess trim for making rice krispie treats!). Toss each marshmallow in the powdered sugar until it’s no longer sticky on any side.
After your marshmallow men have been made, begin to make your hot cocoa. In a 3.5-Quart Sauté with Lid over medium heat, bring the milk to a simmer with cinnamon sticks and vanilla bean seeds and pods, stirring occasionally. Remove from heat, cover, and let steep 10 minutes to infuse. Strain the milk into a large bowl from your KitchenAid® Ceramic Mixing Bowl Set, discarding the vanilla pod and cinnamon sticks.
Sift in the cocoa powder, then add the brown sugar, chocolate extract, ginger, cloves, allspice, and salt. Blend with KitchenAid® Hand Blender using the Froth Attachment until smooth and frothy. Return the 3.5-Quart Sauté with Lid to the Range to reheat if necessary. Serve topped with a gingerbread marshmallow man.
Chef’s tip: For easy cleanup, throw everything into the KitchenAid® Dishwasher. Use the ProScrub™ Option to power through the stuck-on messes.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*