I really hope it doesn't decide to take a walk downstairs.
Y'know what you need? Marshmallows. Legit homemade marshmallows. Because guess what? They're incredibly easy to make. I know what you're thinking. "I can buy marshmallows at the store. Why on God's green earth would I take the time to make them?" Because they're way freakin' better if you do them yourself. You may quote me on that. My only qualification is that you need either a stand mixer (preferable) or at least a hand mixer because this business has to go 12 minutes straight.
If you make marshmallows, you might as well make hot chocolate to go with it.
Whisk it up until the chocolate has melted and fused with the milk. Add the vanilla and peppermint extracts off the heat, 1/2 tsp and 1/4 tsp respectively. My method for getting the hot chocolate into the mug without spilling was to pour it first into my measuring cup because the mouth is wider. Then it was simple to pour from the measuring cup into the mug!
Peppermint Marshmallows (makes up to 64, depending on size)
Adapted from Martha Stewart
Nonstick cooking spray or vegetable oil
3 (1/4 oz) packages unflavored gelatin
1/2 c cold water + 1/4 c water
2 c sugar
2/3 c light corn syrup
1/4 tsp coarse salt
1/4 tsp pure peppermint extract
Powdered sugar, sifted, for dusting and coating
- Spray a 9x9 baking dish with nonstick spray. Line with plastic wrap, leaving a 2-inch overhang on all sides. In the bowl of a stand mixer fitted with the whisk attachment or other large bowl, pour the 1/2 c cold water and sprinkle the gelatin. Let stand 10 minutes.
- In a medium saucepan over medium-high heat, combine the remaining water, sugar, and corn syrup. Let it come to a rapid boil and boil for 1 minute. Take off the heat and pour down the side of the bowl into the gelatin mixture, mixing on high. Add salt and mix for 12 minutes. Add peppermint extract and mix to combine thoroughly.
- Spray a rubber spatula with cooking spray and spread marshmallow mix into the prepared pan. Work quickly to avoid having the mixture go stringy and sticky or hardening. Let it set for about 2 hours.
- Remove all the plastic wrap and place marshmallow block on counter dusted with powdered sugar. Using a sharp knife greased with cooking spray, cut the marshmallows into desired number of square or rectangles. Toss the cut marshmallows in a large bowl of sifted powdered sugar to coat, working in batches. Store in airtight containers up to 3 days.
1 c milk (2% or whole is preferable)
1/2 c half-and-half (cream may most definitely be substituted)
2 oz. semisweet chocolate, chopped
1/2 tsp vanilla extract
1/4 tsp peppermint extract
- Heat milk and half-and-half in a small saucepan over medium-low heat. When milk is hot, add chocolate and whisk until chocolate is completely melted and combined with the milk. Take off heat and add extracts. For easy pouring, transfer hot chocolate into a glass measuring cup with a large mouth. Pour into your favorite mug and top with peppermint marshmallows. Drink with pleasure and enjoy your evening.