- 4
Ingredients
- FOR HOT COCOA:
- 3/4 cup powdered milk
- 1/2 teas ground cinnamon
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 4 oz bittersweet chocolate
- FOR MARSHMALLOWS:
- 3 tblsp (3pkgs) powdered gelatin
- 2 cups cold water
- 2 cups sugar
- 2 egg whites
- 2 cups confectioenrs' sugar, sifted plus more for dusting pan and marshmallows
- butter, for greasing
Preparation
Step 1
FOR COCOA:
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.
FOR MARSHMALLOWS:
In a medium sized saucepan soak the gelatin in the col 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 temp.
In a mixer, beat the gg whites until stiff peaks and then fold in the sifted confectioenrs' sugar. While the mix is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until whie and thick. The colume should double in size and should form betwen soft and firm peaks.
Line an 8x8 inch baking dish with high sides with foil, grease slightly with butter, and coat with confecioners' sguar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mix in and top with more sifted confectioenrs' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Lossen marshmallow from edges of tray and ivnert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioenrs' sugar.