Hot Chocolate on a Stick

By Texaschef11

Ingredients

• Hot Chocolate Blocks
• from King Arthur Flour (as seen on Makes and Takes)
• 1/2 cup heavy cream
• 14 oz can (1 1/4 cups) sweetened condensed milk
• 18 oz (3 cups) bittersweet chocolate (chopped chocolate bars or chips)
• 4 oz (3/4 cup) unsweetened chocolate, roughly chopped
• wooden or lollipop sticks

Preparation

Step 1

Line an 8x8 baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides so you can lift the chocolate out easily.

In a medium saucepan, heat the cream and condensed milk over medium-low heat until steaming, stirring occasionally. Remove the pan from the heat and add all of the chocolate. Stir gently just to cover the chocolate evenly, then let sit for 10 minutes.

Return the pan to medium-low heat and use a whisk to stir until the chocolate is completely melted. Once melted, whisk vigorously until the mixture is thick and shiny (it won't take long). You can add flavoring at this point if you're so inclined.

Pour the chocolate into the pan and spread it as evenly as you can. Let sit for at least 12 hours so it can set.

Use the foil (or parchment) "handles" to lift the chocolate out of the pan and turn it over (so the top is facing down) onto a cutting board. Remove the foil (or parchment). Slice the chocolate into squares just slightly bigger than 1" on each side - the easiest way to do this is to do divide the block into sixths in each direction. Use a long knife to make the cuts, and heat your knife under hot water and wipe clean after every few cuts for the smoothest edges.

Insert a wooden or popsicle stick into the center of each chocolate block. Wrap in waxed paper, parchment or plastic wrap to store. To serve, swirl the chocolate in a cup of hot milk until melted - you can use more or less milk depending on how chocolaty you want your beverage. Alternatively, you could just eat the chocolate off the stick too.

Marshmallows:
* 3 packages unflavored gelatin
* 1 cup ice cold water, divided
* 12 ounces granulated sugar, approximately 1 1/2 cups
* 1 cup light corn syrup
* 1/4 teaspoon kosher salt
* 1 teaspoon vanilla extract
* 1/4 cup confectioners' sugar
* 1/4 cup cornstarch
* Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.