Make DIY Hot Cocoa AND Kitchen Mixer Marshmallows
See? That’s all I needed to say for you to lean in!
In the winter months, this treat is a great way to warm up and calm down after the day.
Hot cocoa and marshmallows homemade with a kitchen mixer are the way to go. I relish my cup more when I make it myself.
What’s more, DIY marshmallows are a great gift to give to your family, friends, teachers, and neighbors.
Marshmallows are not commonly homemade. So, when people receive them as a gift, whether out of curiosity or pure desire, they tend to gobble them up!
Let’s make some homemade hot cocoa and kitchen mixer marshmallows!
Ingredients + Equipment
- 3/4 cup water
- 1 1/2 cup granulated sugar
- 1 1/4 cup sugar cane syrup or corn syrup
- pinch of salt
- 3 tablespoons unflavored gelatin powder
- 1/2 cup cold water
- 1 1/2 tablespoons vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 cup corn starch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/3 cup hot water
- 1/8 teaspoon salt
- 4 cups milk
- 1 teaspoon vanilla extract
- In the gelatin bloom, the vanilla extract can be replaced with other extracts like orange and peppermint, or ingredients like chocolate and pumpkin spice. Any flavor you like!
- I use whole milk for the hot cocoa but non-dairy items like soy milk or almond milk can be used instead.
- The marshmallow mixture will need to sit for 6 to 24 hours. If you are making these marshmallows for an event, plan accordingly.
- measuring cups
- fork or whisk
- stiff spatula or spoon
- sharp knife
- 9 by 13 baking pan
- 4-quart saucepan
- Candy thermometer, which clips onto the side of the saucepan
- Stand mixer with a wire whisk attachment
- Clean kitchen towel (Trust me, you’re going to need it.)
Ok! We’ve got that out of the way.
Let’s make the marshmallows first!
- Spray a thin layer of cooking spray on the bottom corner and sides of the baking pan. Put it near your stand mixer, kitchen towel, and spatula. Fit the stand mixer with the whisk attachment.
- Put the gelatin in the kitchen mixer bowl. With a fork, whisk the combination of 1/2 cup cold water and vanilla and into the gelatin. Once it has reached apple sauce consistency, stop stirring. Set the bowl back in your standing mixer.
- For the syrup: Pour 3/4 cup water into the 4-quart saucepan. Put the sugar, corn syrup, and salt on top. Do not stir.
- Over medium heat, bring the pan’s contents to a rapid boil. As it is coming to a boil, cover the pan for 2 minutes. The steam will keep the crystals on top from falling in and making the syrup crystallize. Do not stir the sugar once it has come to a boil or it may crystallize.
- Clip the thermometer to the side of the saucepan. When the sugar mixture reaches 247°F to 250°F remove the pan from the heat. Unclip the thermometer.
- Whisk the hot syrup into the gelatin: With the mixer set to medium speed, slowly pour the hot sugar syrup down the side of the bowl into the gelatin – the mixture may foam. Mix slowly and carefully. Increase the speed. When all the syrup has been added, cover the bowl with the clean kitchen towel. With the mixer set to high, ensure cloth stays covering the bowl.
- Remove the cloth after the marshmallows have started to thicken.
- Whip for about 10 minutes: Marshmallow mixture will be thick, glossy, and clear. At 3 minutes of beating, the mixture will turn white and creamy. At 5 minutes of beating, the marshmallow will start to increase in volume. Whip for the full 10 minutes.
- Promptly transfer to baking pan: With the mixer running on medium, slowly lift remove the whisk from the bowl so it spins off as much marshmallow as possible.
- Using your spatula or spoon, draw the mixture into the pan. This marshmallow mixture is thick and sticky, so just get as much as you can out of the bowl.
- Make the marshmallow as even as possible in the pan by spraying your hands with just a bit of cooking oil and smooth the top.
- This mixture needs to sit at room temperature, uncovered for at least 6 hours but no more than 24 hours.
- In a bowl, combine the cornstarch and powdered sugar.
- Remove the marshmallow block from the pan and sprinkle the top with some of the powdered sugar mix. Smooth it with your hand. Flip the marshmallow block onto your work counter. Pry the block out of the pan if need be, then sprinkle more powdered sugar mixture over the marshmallow block.
- Cut the marshmallows into squares with a sharp knife. You’ll notice the knife loses its sharpness every few turns: dip your knife in water and continue cutting. If you want, you can also use a pizza cutter or cookie cutters at this stage.
- Coat all sides of the squares with the powdered sugar by casting each square in the powdered sugar mix.
You’re done with the marshmallows! Aren’t they beautiful?
I’m sure you want to eat them all now, but your stomach can only grow so big in a short period of time. You can store the marshmallows at room temperature in a tightly sealed container and they will stay good for weeks.
Let’s make the cocoa!
- In a medium saucepan over medium heat, stir the cocoa, sugar, water, and salt together.
- The mixture will boil. Stir constantly for one minute.
- Turn down to low and mix in 4 cups milk.
- Take the saucepan off the heat and mix in the vanilla well.
You should serve the hot cocoa immediately. And now you can do so with your kitchen mixer homemade marshmallows!
If you cut your marshmallows big, they are fun and tasty to dip. If you don’t want to risk a mess, cut the marshmallows up smaller and let them melt into your hot cocoa.
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