I am very very lucky to have such a wide network of incredibly creative people. And I am even more lucky to have a wide network of creative people with whom I barter. I make cakes for my friend who cuts my hair and I baked for a friends gallery opening in exchange for a photo shoot. In high school I traded my (admittedly limited) seamstress-ing skills for clothes at a vintage shop, but recently I’ve noticed that if I just ask, people will just help out.
Which is what I did with my graphic designer when I started thinking about doing “Stocking Stuffer Sundays” and that is what the super talented Jen Cook did. She helped out.
Jen made my beautiful website, and now she’s made some beautiful labels for you.
Every year I make marshmallows for stocking stuffers. Every year there a fan favourite. There is something that is all kinds of wonderful about homemade marshmallows. For starters they are completely unlike the store bought variety, they are softer, denser, and you can flavour them with just about anything. Anything, that is, that you want to put in hot chocolate.
I like marshmallows plain, I do, but the real home of a marshmallow is in hot chocolate. Let’s be clear on that.
These are chocolate marshmallows, with lots of cocoa powder in them, but they also have a bit of malt, which for me is very nostalgic. Partly because I drank ovaltine as a kid, and partly because I used to listen to the song “Malted Milk” by Eric Clapton all the time. So it’s twice the memories plopped into a steaming mug of hot chocolate.
So basically what I’m saying here, it tastes like happiness.
For Labels Click Here
Chocolate Malted Marshmallows
Adapted from Shauna Server
2 tbsp unflavored powdered gelatin
1/3 c cold water
1 cup granulated sugar
1/2 cup corn syrup, divided
Pinch of salt
1/4 c unsweetened cocoa powder
1/2 c malted milk powder
6tbsp boiling water
1tbsp vanilla extract
2/3 c Icing Sugar
1/3 c Cocoa Powder
Mix the gelatin and the cold water in a small bowl. Let sit for at least 5 minutes.
In the bowl of a standing mixer, fitted with the whisk attachment, dissolve the cocoa and malted powders in the boiling water. Add in the vanilla. Mix in the gelatin mix.
In a small pot mix the corn syrup with the corn syrup, the sugar, and 1/4 cup water. put the lid on it and on medium heat bring to a boil. When all of the sugar has dissolved take off the lid, turn it up to high heat and put in a candy thermometer. Bring the sugar mix to 242F.
When the sugar is at 253F turn the mixer on medium. When the sugar mixture has come to 242F slowly pour into the mixer, creating a slow and stead stream down the side, being careful not to let it splash around the sides.
Turn the mixer to high and let it run for 10-15 minutes or until it is thick and pale.
While this is happening line a 10 inch square baking pan with cling wrap and grease it liberally. You can do with this with Pam or another spray or with some canola oil and a paper towel.
When the marshmallows are ready pour the mixture into the prepared baking pan and smooth with an offset spatula. Allow to sit for at least 8 hours.
Cut up into whatever size you like, squares are most effective but I’ve seen really cute snowflakes and all sorts of shapes. Roll them in the sugar and cocoa mixture and package them up as you please!