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.