Few things remind me of my childhood like a mug of hot cocoa on a cold winter day. Of course my mom used the store bought mix from a packet, but it’s the thought that matters. My homemade hot cocoa mix could not be any easier to make, and since it has an indefinite shelf life, you will want to have a big old jar of it in your pantry all winter long. Pair it with homemade marshmallows and sitting next to a roaring fire, and it doesn’t get much better than that!
Homemade marshmallows are not only easy to make, but are also hands down better than anything you can find at the grocery store. Start by adding the sugar, corn syrup, salt and water to a small pot. Set the heat to medium and wait for the sugar to melt, about 10 minutes. Now crank the heat to high and let it bubble away for 8 minutes or until a candy thermometer reaches 240 degrees.
While the syrup is boiling, add half a cup of cold water and 3 packets of gelatin to the bottom of your KitchenAid® Stand Mixer. Carefully add the hot syrup to the Stand Mixer set on low speed.
Once everything is in, crank the Stand Mixer to high and let it go for 7-8 minutes, adding a shot of vanilla extract toward the end. You will know it’s ready when the mixture is thick and it looks like a slow waterfall of marshmallow is falling from your whisk attachment.
Spray a glass baking dish with non-stick spray and line the bottom and sides of the dish with a mixture of 50/50 powdered sugar and corn starch that’s been sifted. Use a rubber spatula that’s been sprayed and scoop all of the marshmallow mixture in to the dish. Smooth everything into one even layer and work fast as the mixture becomes harder to work with when cooled. Add more powdered sugar mixture all over the top and let it sit uncovered at room temperature overnight.
Cut large squares and dust the edges with powdered sugar mixture. These can be stored in an airtight container for 1 month.
For the hot cocoa mix combine powdered sugar, cocoa powder, powdered milk, chocolate chips, salt, cornstarch, cinnamon and cayenne pepper in a large container. Mix well and cover tightly. This mix does not have an expiration date, so it makes a perfect pantry staple for your doomsday bunker.
Bring some water to a boil in your KitchenAid® Pro Line® Series Electric Kettle. I use this little guy every day and love how after reaching boiling temperature, it automatically shuts off and keeps the water hotter for longer. Add half a cup of cocoa mix to a mug and pour boiling water over the top. Mix thoroughly with a spoon and enjoy.
Be sure to share your hot cocoa and homemade marshmallow recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Makes 20-30 servings
3 (1-ounce) packets of gelatin
1.5 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Combine the gelatin with 1/2 cup of cold water in the bottom of your KitchenAid® Stand Mixer. Let it bloom while you make the syrup.
In a small pot, combine the granulated sugar along with the corn syrup, kosher salt and half a cup of water. Heat over medium heat until most of the sugar dissolves, about 10 minutes. Raise the heat to high and cook for 8 minutes or until a candy thermometer reaches 240 degrees.
With the Stand Mixer on low speed and the whisk attachment on, carefully and slowly add the hot sugar mixture. Turn the Stand Mixer to high and let it go for 7-8 minutes. For the last 30 seconds add the vanilla extract. You will know it’s ready when the mixture is very thick and holds its form well.
Spray the bottom and sides of a 8×12 glass or porcelain baking dish with non-stick spray. Use a sifter to generously cover the baking dish with a 50/50 mixture of powdered sugar and cornstarch. Spray a rubber spatula with non-stick spray and transfer all of the marshmallow mixture to the dish. Use a spatula to even it out. Work fast, as the mixture becomes harder to work with as it cools down. Cover the top of the mixture with another generous coating of powdered sugar and cornstarch. Let sit uncovered on the counter overnight.
Use a knife dusted in powdered sugar to cut large squares and dust the sticky edges with the cornstarch mixture. Store marshmallows in an airtight container for up to a month.
Hot Cocoa Mix
Makes 12 servings
2 cups powdered sugar
1 1/2 cups cocoa powder (Dutch-process preferred)
2 1/2 cups powdered milk
1/2 cup dark chocolate chips
1 teaspoon salt
2 teaspoon cornstarch
1 teaspoon cinnamon
1 pinch cayenne pepper
Combine all ingredients in a large bowl and mix well.
Bring some water to a boil in your KitchenAid® Pro Line® Series Electric Kettle.
Add 1/2 a cup of cocoa mix to a mug and pour the boiling water over the top. Whisk until the mix dissolves and serve.
Mix can be stored in an airtight container.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*