White Hot Chocolate with Bourbon Barrel Stout Marshmallows

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 tsp Cornstarch
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tbsp Vanilla
  • 1 Whipped cream
  • 1 cup White chocolate chips

• Dairy

  • 2 cups Whole milk

• Desserts

  • 3 packages Gelatin, Unflavored

• Beer, Wine & Liquor

  • 1 cup Beer

Found on beergirlcooks.com

Directions

• Combine 1/2 cup beer and gelatin in the bowl of a stand mixer and set aside
• Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup beer in a small sauce pan
• Cook over medium heat until sugar dissolves
• Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
• Lock mixer bowl with gelatin and water into the stand mixer, attach whisk, and turn on low
• Slowly stream syrup mixture into gelatin with mixer continuing on low
• Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
• Add vanilla, whisk another 30 seconds or so
• Dust a casserole dish with 1/4 cup powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
• Combine remaining 1/2 cup of powdered sugar with the cornstarch and sprinkle it all over a large cutting board
• Turn marshmallow square onto the prepared cutting board and cut into desired shapes, turning each piece to coat in the powdered sugar once cut
• Combine milk, vanilla, and white chocolate chips in a small sauce pan and heat on low until chocolate is melted, stir to combine and make smooth
• Pour hot chocolate into cups, top with marshmallow and whipped cream, if using