Marvelous Marshmallows

4 envelopes unflavored gelatin
1 ½ cups water
3 cups sugar
1 ¼ cups light corn syrup
¼ teaspoon s.a.l.t. sisters unrefined sea salt
2 teaspoons vanilla extract
1 ½ cups confectioners’ sugar, plus additional for rolling
¼ - ½ cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*
*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.
In the bowl of a standing electric mixer, soften the gelatin with ¾ cup of the water.
Place the sugar, corn syrup, remaining ¾ cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.
With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.
Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.
Allow the mixture to rest, uncovered, at room temperature 10-12 hours.
Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.
Keep in an airtight container. Best when eaten within two days of being made.
Try using these marshmallows in your hot cocoa. For a grown-up flavor, create a “sweet heat” treat by choosing Habanero naturally-flavored cane sugar in hot cocoa.

Marvelous Chocolate Marshmallows

4 envelopes unflavored gelatin

1 1/2 cups water, divided

1/3 cup cocoa powder

3 cups sugar

1 1/4 cups light corn syrup

1/4 teaspoon s.a.l.t. sisters unrefined sea salt

2 teaspoons vanilla extract

1 1/2 cups confectioners’ sugar, plus additional for rolling

1/4 - 1/2 cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*

*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.

In the bowl of a standing electric mixer, soften the gelatin with 1/2 cup of the water. 

Place 1/4 cup water in a small microwave-safe bowl and microwave for 2 minutes.  Pour 1/3 cup cocoa powder over the hot water and stir or whisk to dissolve the cocoa.  The mixture will be thick.

Put the warm cocoa mixture into the stand mixer with the gelatin and mix on low to thoroughly combine.

Place the sugar, corn syrup, remaining 3/4 cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.

With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin and cocoa until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.

Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.

Allow the mixture to rest, uncovered, at room temperature 10-12 hours.

Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.

Keep in an airtight container. Best when eaten within two days of being made.

Try using these marshmallows in your hot cocoa.

Hot Chocolate Ganache for Hot Cocoa

12 ounces semi-sweet chocolate chips

¾ cup heavy cream

Put chocolate chips in a medium-size, heat-proof bowl.

Bring the cream to a full boil in a small saucepan.  Pour immediately over the chocolate chips and stir until the chocolate is melted and smooth.  Let cool.

To make hot chocolate:  heat desired amount of milk in a small saucepan over medium heat, careful not to scald.  Take off heat and add the chocolate ganache.  How much you add depends on how much chocolate goodness you want.

Pour into mugs and top with homemade marshmallows or chocolate marshmallows!

For an adult version add a shot of Kahlua or other liqueur to your cup of hot cocoa!

Making hot cocoa for a crowd?  Here’s a large batch recipe.

2  pounds semi-sweet chocolate chips

4  cups heavy cream

Use the same instructions as above.  Ganache will keep in the refrigerator for quite some time.