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Something incredible happened this weekend.
Actually, two incredible events.
First, I got a dishwasher.
Second, I made fluffy, delicious homemade marshmallows.
While they may not appear to be linked, oh dear friends, they are.
I spend much of my waking hours in my humble kitchen. A basic 70’s style kitchen with chipped and peeling fake wood cabinetry, cream counters with specks of mauve flowers, and two little constantly-at-work electrical outlets. My little kitchen may not make the cover of Martha Stewart Magazine, but she gets the job done. I work her hard for you all and my family. My kitchen is a continual place of epic failures and delicious, mouth-watering success.
I’m perfectly content with that little ol’ kitchen of mine, but this food blogger has been desperate for one thing: a dishwasher. I think I calculated at one point I spend a good 2 hours, daily, just doing dishes. A dishwasher has been a dream and this weekend Dustin surprised with just that. He worked tirelessly all weekend reworking my little kitchen to fit such a glorious appliance.
Naturally, while he slaved in the kitchen with sawdust on the ground, wires through the wall, and sweat down his brow, I could only think of one thing: homemade marshmallows. I mean, isn’t that what every woman dreams of at the sight of a new dishwasher?
Maybe it was the countless trips to Lowe’s to pick up one tiny little brass thingy (I still have no clue the technical term for that item) and the sight of Christmas trees strapped to the roof tops of every car in the parking lot. Maybe it was the sound of Christmas music that played endlessly on the radio on my trips to Lowe’s. Or the neighbors I watched decorate their houses with beautiful white lights. Whatever it was, while Dustin worked non-stop to install my new tool, I made marshmallows, not just once, twice.
Thank you, Dustin!
Of course, when you spend endless hours making fluffy, white melt-in-your-mouth marshmallows and have a new dishwasher to now take care of all the dishes you could ever imagine dirtying, the only natural response is to make hot chocolate.
The marshmallows told me to do it!
Or maybe it was the dishwasher.
Now, I’m not talking about opening a packet of chocolate chemicals, sprinkling that foreign substance over water, and zapping it away in the microwave. No, no. I’m talking about real hot chocolate. Hot chocolate that’s as healthy as it is delicious. Hot chocolate that when topped with real marshmallows screams, “Sit. Sit, my sister. Let that dishwasher work for you, while you relax and enjoy my yumminess.” And well, who am I to deny such an invitation?
So, sit with me friends, warm up a mug of grass-fed milk perfectly mixed with a bit of raw honey, rich cocoa, and a dash of homemade vanilla extract. Top that warm mug with a few homemade marshmallows and enjoy.
What you will need:
- 2 cups whole milk
- 4 TB raw honey
- 3 TB unsweetened cocoa powder (where to buy)
- 1 tsp pure vanilla extract
- pinch of cinnamon
- 1 cups water divided (1/2 cup needs to be cold)
- 3 TB. grass-fed gelatin (where to buy)
- 1 cup brown rice syrup (where to buy) or pure maple syrup
- 1/4 tsp good-quality salt
- 1/4 tsp cream of tartar
- 1 tsp pure vanilla extract
- 1/4 cup arrowroot powder (or organic corn starch)
- 1/4 cup organic powdered sugar
- candy thermometer
- mixer (It’s easiest to use a stand mixer, but a hand-mixer can be used)
1. On medium-high heat, warm the milk in a saucepan. Watch the milk and stir often.
2. Once the milk is warm, add the cocoa powder and whisk. Add in the honey, continue to whisk.
3. Finally, add in the vanilla and a pinch of cinnamon. Remove from the heat. Stir the ingredients together. Serve warm.
1. In the mixing bowl of a stand-mixer, pour 1/2 cup cold water. Sprinkle the gelatin on top. Allow the mixture to sit.
2. While the gelatin sets, on the stove top, warm the remaining 1/2 cup water, brown rice syrup, and salt in a saucepan. Allow the mixture to cook for about 4 minutes over medium heat, stirring as needed.
3. After 4 minutes clip the candy thermometer to the side of the pan and cook until the mixture reaches 240°, approximately 8-10 minutes. Remove the pan from the heat.
4. Turn the mixer on slow, mixing the gelatin and water together. Slowly pour in the water, syrup, and salt mixture. Turn the mixer on high (I’m talking the really high!). Allow to mix on high for about 15 minutes (this process may take longer if using a hand-mixer).
5. While the marshmallow goo mixes, grease (I used coconut oil) a 13×9 (for thin marshmallows) or 8×10 (for thicker marshmallows) pan. Mix together 1/4 cup of arrowroot powder (or organic cornstarch) and 1/4 cup organic powdered sugar in a small bowl. Dust the greased pan with half the mixture.
6. After 15 minutes the marshmallow mixture should be doubled in size, thick, and white in appearance. Add the vanilla and allow to mix for another minute.
7. Pour the mixture into the prepared pan. Sprinkle half of the remaining powdered sugar over the top of the marshmallow.
8. Allow the marshmallows to rest and form for 5-8 hours on the counter.
9. Once formed sprinkle the remaining powdered sugar mixture onto a clean surface or parchment paper, turn over the pan. Use a knife to help loosen the marshmallows. Once removed from the pan cut individual marshmallows with a sharp knife or pizza cutter.
10. Enjoy in a warm mug of hot chocolate.
Store leftover marshmallows in an air tight container for 2-3 weeks, at room temperature.
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