homemade greetings: chocolate syrup, marshmallow, deluxe hot chocolate

by Chen


Merry Christmas.

And this is the 100th post. Congratulations, Chen. Keep going and be sweet.

deluxe hot chocolate
Makes 1 serving

3/4 cup milk
1 tbsp chocolate syrup (recipe follows)
1 oz good-quality dark chocolate, finely chopped
1/4 tsp vanilla
marshmallows (recipe follows)

Warm up the milk in a microwave-safe mug or in a sauce pan over low heat until steamy. Stir in the chocolate syrup, dark chocolate, and vanilla until smooth. Serve hot with marshmallows (and some cocoa powder for dusting if desired).


homemade chocolate syrup
Adapted from Alton Brown

Makes 1 1/2 cups

1/2 cup water
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp light corn syrup
1 tsp vanilla
a small pinch of salt

Combine the water and sugar in a small sauce pan and bring to a boil over medium heat. Add in the cocoa powder, corn syrup, vanilla, and salt. Stir and cook until well combined and slightly thickened.
Remove from the heat and let it cool completely before storing.


basic marshmallows
Adapted from Alton Brown. You may end up with a terrible mess, but making your own marshmallow is fun.

Recipe for one 8*8 pan

2 packages unflavored gelatin
2/3 cup cold water, divided
1 cup sugar
2/3 cup light corn syrup
a small pinch of salt
1/2 tsp vanilla

1/4 cup powdered sugar
1/4 cup cornstarch

nonstick cooking spray

Whisk together the powdered sugar and cornstarch. Coat an 8*8 pan with cooking spray, then dust the interior with the sugar-cornstarch mixture.

In the mixing bowl of a stand mixer fitted with whisk attachment, dissolve the gelatin in 1/3 cup water. Set aside.

In a small sauce pan, combine the remaining 1/3 cup water, sugar, corn syrup, and salt and bring to a boil over medium-high heat. Without stirring, let the mixture cook until a thermometer reads 240F. Immediately remove from the heat.

With the machine running on low speed, slowly pour in the syrup to the gelatin. When all the syrup has beed added, turn the mixer to high speed and let it run for 10 to 12 minutes or until the mixture is thickened and fluffy. Add in the vanilla at the last minute of whisking.

Quickly transfer the marshmallow batter to the prepared pan, using an oiled spatula to smooth the top. Dust with more powdered sugar mixture. Let the batter cool completely before cutting. Store in an airtight container or a zip-top bag.