Homemade Peppermint Hot Cocoa

• Vegetarian
• Gluten free

• Baking & Spices

  • 4 oz 100% dark chocolate
  • 1/4 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Lactaid milk, lowfat or fat-free

Found on blahnikbaker.com

Description

Ingredients

• 4 ounces 100% dark chocolate
• 2 cups Lactaid Milk (lowfat or fat-free)
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup powdered sugar
• 1½ cups water, divided
• 4 packets unflavored gelatin (each envelope is ¼ oz.)
• 2 ½ cups granulated sugar
• 1 ¼ cup light corn syrup
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Few drops of red food coloring (optional)
• ½ cup powdered sugar

Directions

• In a medium saucepan, grate the chocolate bar. Add in milk, sugar, vanilla extract and peppermint extract. Bring mixture to simmer (do not boil) until thick and chocolate is melted.
• Serve into mugs.
• Grease a 9 x 13-inch baking pan with cooking spray. Line with parchment and grease parchment.
• In a large bowl, add ¾ cup water. Sprinkle the gelatin on water and let sit for a few minutes to soften.
• In a medium saucepan, combine the rest of the water, sugar and corn syrup. Bring to boil over high heat. Once boiling, use a candy thermometer and cook until the mixture reaches 240 degrees. Remove it from heat.
• Using a mixer on low speed and using the whisk attachment, mix the gelatin mixture. With the mixer on, pour the hot sugar mixture into the gelatin mixture. Pour down the side of the bowl to avoid splashes. Gradually increase the speed of the mixer to high and beat the mixture until stiff peaks form, about 10-12 minutes. Add in vanilla and peppermint extract. Mix for additional minute. The mixture should be cool.
• Pour the mixture into the prepared pan using a silicon spatula. Smooth the top with an offset spatula. Add a few drops of red food coloring and using a butter knife, swirl the coloring on top. Let cool and firm up at room temperature, uncovered, for at least three hours or better yet overnight.
• When ready to cut up, sift the confectioner’s sugar onto a working space. Turn over the marshmallow onto the sugar. Using a greased sharp knife, cut the marshmallows into squares. Roll in powdered sugar and serve with hot cocoa.
• Store left overs in an airtight container for up to a week.