Food Network: Hot Cocoa and Homemade Marshmallows

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Hot Cocoa and Homemade Marshmallows
Recipe courtesy Tyler Florence

Ingredients
3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder
4 ounces bittersweet chocolate
Homemade Marshmallows, recipe follows

Instructions
Combine all the dry ingredients in a large bowl and
mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky
but consistent size. Mix well with a wooden spoon and then store in a dry airtight

container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot
cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat
until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.

Homemade Marshmallows:
3 tablespoons (3 packets) powdered gelatin*
2 cups cold water
2 cups sugar
2 egg whites**
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan

In a medium sized saucepan soak the gelatin in the
cold water. After the gelatin has softened, approximately 10 minutes, add the
regular sugar and then gently dissolve over low heat, approximately 8 minutes.
Remove from the heat and allow to cool to room temperature.

In a mixer, beat the egg whites until stiff peaks and then fold in the sifted
confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin
mixture. Increase the speed and beat until white and thick. The volume should
double in size and should form between soft and firm peaks.

Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with
butter, and coat with confectioners' sugar. Alternatively, you can use a baking
sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and
top with more sifted confectioners' sugar. Leave out overnight or for at least 3

hours to set. The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel
off foil and use a large knife to cut the marshmallows into cubes. Dredge each
piece in confectioners' sugar.

* We retested this recipe. It works best with 3 tablespoons gelatin.
FN Kitchens

**RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell.