Hot Cocoa Mix and Vanilla Marshmallows
Since this cocoa mix relies mainly on 2 ingredients, use a cocoa powder you really love. I used Valrhona–which is my favorite of favorites. I think a little espresso powder would be a nice addition as well. The marshmallows can be flavored however you’d like–peppermint would be super fun and appropriate, I think.
Adapted from Martha Stewart
3 cups sugar
1 vanilla bean (optional)
2 cups cocoa powder
Whole Milk to serve.
Scrape the seeds from the vanilla bean and in a bowl, rub the vanilla seeds into the sugar until fragrant and well dispersed. Add the cocoa powder and whisk to combine.
For Cocoa: Stir 1-2 Tablespoons cocoa mix with 8 ounces of hot milk. Top with marshmallows.
Adapted from this recipe.
2/3 cup cold water
4 teaspoons powdered gelatin
1 1/2 cups sugar
1 vanilla bean
1/2 cup water
scant teaspoon vanilla
2 Tablespoons each powdered sugar and cornstarch
1/4 teaspoon luster dust–optional
In a small bowl sprinkle the gelatin over the 2/3 cup water and set aside to soften.
Spray a 9X13inch pan with cooking spray. Set aside.
In a gallon bag, shake together the powdered sugar, cornstarch, and luster dust. Set aside.
Scrape the seeds from a vanilla bean and in a bowl rub seeds into the sugar until fragrant and well dispersed. In a medium saucepan combine sugar with water and stir gently to moisten. Heat the sugar and water over medium heat without stirring, until sugar dissolves and comes to a boil, cook 1 minute. Remove from heat and stir in gelatin and vanilla to combine.
Using a hand or stand mixer, beat the syrup until it becomes light in color, voluminous, and holds a medium-stiff peak. Scrape the mixture into the prepared pan and dust the top with powdered sugar. Allow to set up several hours before cutting and shaking the pieces in the powdered sugar mix to coat well. Can be kept in an air tight container for up to 2 weeks.