Hot Chocolate Mix with Homemade Marshmallows
  • 3 cups nonfat dry milk powder
  • 2 cups powdered sugar
  • 1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
  • 1½ cups chopped good quality dark chocolate
  • ¼ teaspoon salt
vanilla marshmallows
  • for the coating:
  • ¾ cup powdered sugar
  • ½ cup cornstarch or potato starch
  • for the marshmallows:
  • Cooking spray, for coating the baking pan
  • 4½ teaspoons unflavored powdered gelatin (about 2 [1/4-ounce] packets)
  • ¾ cup cold water
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract
  1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.
  2. To make hot cocoa, put ⅓ cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with marshmallows.
For the Marshmallows
  1. For the coating: Sift the powdered sugar and cornstarch or potato starch together into a large bowl; set aside.
  2. For the marshmallows: Lightly dust a baking sheet with coating, set aside.
  3. Whisk together the gelatin and ½ cup of the cold water in a small microwave-safe bowl and let soften at room temperature for 5 minutes.
  4. Stir together the sugar, ¼ cup of the corn syrup, remaining ¼ cup water, and salt in a medium saucepan over high heat.
  5. Bring to a boil, stirring occasionally, until the temperature reaches 240°F on a candy/fat thermometer. Meanwhile, pour the remaining ¼ cup of the corn syrup into the bowl of a stand mixer fitted with a whisk attachment.
  6. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Turn the mixer to low and keep it running.
  7. When the syrup reaches 240°F, slowly pour it into the mixer bowl (the mixer should still be running). Increase the speed to medium and whip for 5 minutes. Increase the speed to medium high and whip 5 minutes more. Add the vanilla right before the 5 minutes are up.
  8. Using a pastry bag with a large round tip, or a large zip-lock with the end snipped off, pipe long strips of the batter into paralell rows. Dust the top with more coating, and let set in the fridge for 6 hours of overnight.
  9. Use a knife to loosen the marshmallow strips from the pan. Use a kitchen scissors to cut each strip into small pieces, and dip the sticky edges into the remaining coating- patting off the excess. Store in an airtight container at room temperature for up to 1 month.
Recipe by The Baker Chick at