hot chocolate mix
marshmallow
3 cups
skim milk powder
2 envelopes
unflavoured gelatin
3/4 cup
cocoa, sifted
1-1/2 cups
sugar
1/3 cup
coffee whitener (powdered)
2/3 cup
light corn syrup
1 cup
sugar
1/8 teaspoon
salt
1/8 teaspoon
salt
1 teaspoon
vanilla extract
hot chocolate mix
With mixer on low speed, whisk gelatin mixture, and slowly
Process all 5 ingredients in a blender until well mixed.
pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until
Makes 2-1/4 cups.
mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
To serve: 2 tablespoons of hot chocolate mix to 3/4 cup boiling water.
Pour mixture onto prepared baking sheet; smooth with an spatula. Let stand at room temperature, uncovered, until
marshmallow
firm, at least 3 hours or overnight.
Coat a rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup
Cut out as many individual marshmallows as possible in
cold water into the bowl of an electric mixer. Sprinkle with
any shape you choose; coat cookie cutter cooking spray
gelatin; let mixture soften, about 5 minutes.
to prevent it from sticking. Use marshmallows immediately.
Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes. 19