Homemade Hot Cocoa (and Marshmallows!)

This hot cocoa mix is based on an Alton Brown recipe, but I spiced it up to be more like a Mexican chocolate. The marshmallows are from ReadyMade, but I added some cute color. You can see a video of the marshmallow recipe here.


Hot Cocoa

2 C powdered sugar
1 C cocoa
2 1/2 C powdered milk
1 tsp salt
2 tsp cornstarch
2 tsp cayenne pepper
1 1/2 Tbs cinnamon

Combine all ingredients and store in an airtight container.

Marshmallows

1/4 C plus 6 Tbs water
1 1/3 C sugar
1/2 C light corn syrup
1 tsp vanilla
1/4 tsp salt
2 packets powdered gelatin (half an ounce)
Red food coloring
Cornstarch
Powdered sugar

In the bowl of a mixer with the whisk attached, combine the gelatin with 6 Tbs water. Meanwhile, in a medium saucepan, heat the sugar, corn syrup, and remaining water. Cook over high heat until it reaches 240 degrees (use a candy thermometer). Immediately remove from heat. With the mixer running on low speed, pour the sugar mixture down the side of the bowl. Add the vanilla and salt and increase speed to medium-high. Whisk until the mixture becomes opaque and thick, like Fluff. Decrease the mixer speed to low and add the food coloring. Barely mix to swirl the color into the marshmallow before removing the bowl.

Pour the marshmallow into the prepared pan and spray the top with more vegetable oil. Cover with another piece of parchment and using a rolling pin or your hands, spread out to an even thickness. Let sit overnight, and then use a pair of clean scissors to cut into squares. Toss in a bowl of equal parts cornstarch and powdered sugar to prevent sticking.