Lil Mys Ninja: Tasty Tuesdays: Cocoa with Peppermint Marshmallows

While surfing around Pinterest and blog hopping one day, I came across a great Christmas gift idea for my co-workers: Cocoa with Peppermint Marshmallows. Yes, I know that cocoa mix is common, however I decided to MAKE the peppermint marshmallows instead of giving the store bought kind. I don't know why, but I think the Little Miss Suzy Homemaker surfaced in me. So I googled the recipe for the cocoa mix. I can't remember where I found it but I know that I tweaked a little from the original.

Here's my variation for a batch of the cocoa mix I used in the jars:
2 lbs of Nesquik
2 lbs of confectioner's sugar (powdered)
16 oz of Coffeemate Creamer
2 (9.6 oz) packs of Carnation powdered milk

Mix ingredients well and fill the mason jars about 3/4 full.

Now for the peppermint marshmallows. I found two different recipes, Martha Stewart's and an adaptation from Our Best Bites.

I tried Martha Stewart's twice, even following all the suggestions in the reviews but to no avail, the marshmallows failed. Therefore, I decided to try the recipe from Our Best Bites. Well, let's just say, 3rd time's the charm! They turned out perfect!

Here's their recipe:
{This is their verbiage for the recipe from their blog post located here, my notes or variations are highlighted in yellow}
Homemade Marshmallows
adapted from Alton Brown, variations by Our Best Bites

3 packets unflavored gelatin
1 C ice water, divided
1 1/2 C sugar
1 C light corn syrup
1/4 teaspoon kosher salt
1 teaspoon ~~vanilla~~ {Peppermint} extract
1/4 C corn starch
1/4 C powdered sugar
9 x 13" pan {I used a jelly roll pan since I wanted mini-marshmallows}
non stick spray
candy thermometer

1.) Place the contents of the gelatin packets into the bowl of a stand mixer. Add 1/2 C of the ice water. Stir gently to combine and then set that bowl aside.

2.) In a small saucepan combine: remaining 1/2 C water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan. The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees F. It may take 20 minutes or so, so just stir the mixture every once and a while and keep an eye on the temp.

3.) After the mixture reaches 245 degrees, remove from heat. Slowly pour the sugar mixture into the bowl with the gelatin.

4.) After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla in the last few minutes of beating.

5.) While your sugar goo is magically transforming into soft, fluffy marshmallows, prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13" pan with non stick spray and coat the bottom and sides with the cornstarch mixture. Tap excess out and save it.

6.) When your marshmallows are done beating the mixture should be thick and white and luke warm. Scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and it might put up a fight. {I took their advice and kept my spatula sprayed down with non-stick spray in order to work with and spread out the mixture in the pan. This is a MUST since the mixture is EXTREMELY sticky!} Once the marshmallow mixture is all in the pan you’ll need to spread it out.

7.) Let the pan sit at room temp for about an hour (to form a dry layer on the top) and sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight.

8.) When they’re ready to cut, just pull the marshmallowy sheet out of the pan. It should pop right out. {I laid it out on dusted parchment paper and used the pizza cutter (also dusted often) to cut the mini-squares.}
Grab a pizza cutter, or a sharp knife if you don’t have a pizza cutter, and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture. Especially after it gets sticky stuff on it.

9.) Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together.

10.) After cutting you’ll want to keep these in an air tight container or they will dry out just like store-bought ones do. They’ll be good for a couple of weeks if stored well.

Now that the marshmallows were made, time to get the labels printed and attached! PJ was my test subject. But I sure didn't hear him complaining about it as he tested several cups of cocoa to figure the best measurement for the directions. Then I was able to make the labels and attach them to the gift jars. Everyone at work was impressed and appreciative of my little project!