Homemade Hot Chocolate with Marshmallows

This recipe elevates the classic hot chocolate experience by creating both a rich, velvety chocolate base and fluffy homemade marshmallows from scratch. While it requires more effort than instant mixes, the techniques you'll learn—from properly tempering chocolate to working with gelatin and sugar syrups—will enhance your culinary skills. The process is broken into two main components: making the marshmallows (which need time to set) and preparing the hot chocolate base.

1. Step 1: Let the gelatin bloom fully before proceeding

   Begin by preparing the marshmallow base. In the bowl of a stand mixer, pour 1/2 cup cold water and sprinkle the gelatin evenly over the surface. Let stand for 10 minutes to bloom.

2. Step 2: Use a candy thermometer for accuracy

   While the gelatin blooms, combine 1.5 cups sugar, corn syrup, 1/4 cup water, and 1/4 teaspoon salt in a medium saucepan. Stir gently to combine, then attach a candy thermometer to the side of the pan.

3. Step 3: Do not stir the sugar mixture while heating

   Heat the sugar mixture over medium-high heat without stirring until it reaches 240°F (soft-ball stage), about 7-8 minutes. Immediately remove from heat when it reaches temperature.

4. Step 4: Pour slowly to avoid splashing hot syrup

   Turn the stand mixer with the bloomed gelatin to low speed. Carefully and slowly pour the hot sugar syrup down the side of the bowl into the gelatin while the mixer is running.

5. Step 5: The mixture should form stiff, glossy peaks

   Once all the syrup is added, gradually increase the mixer speed to high. Beat for 12-15 minutes until the mixture is very thick, white, and has tripled in volume. Add 1.5 teaspoons vanilla extract during the last minute of beating.

6. Step 6: Ensure the entire surface is coated to prevent sticking

   While the marshmallow mixture is beating, prepare a 9x13 inch baking pan by lining it with parchment paper. Mix together the powdered sugar and cornstarch, then generously dust the parchment paper with this mixture.

7. Step 7: Allow proper setting time for the best texture

   Working quickly, pour the marshmallow mixture into the prepared pan and smooth the top with a spatula that has been sprayed with cooking spray. Dust the top with more of the powdered sugar mixture. Let set uncovered at room temperature for at least 4 hours or overnight.

8. Step 8: Watch carefully to avoid boiling the milk mixture

   For the hot chocolate, place the chopped chocolate in a medium bowl. In a medium saucepan, combine the milk, heavy cream, 2 tablespoons sugar, and 1/4 teaspoon salt. Heat over medium heat until it just begins to simmer around the edges (do not boil).

9. Step 9: Ensure chocolate is fully melted for a smooth texture

   Pour the hot milk mixture over the chopped chocolate. Let stand for 1 minute, then whisk until the chocolate is completely melted and the mixture is smooth. Stir in 1 teaspoon vanilla extract and cinnamon if using.

10. Step 10: Clean your knife between cuts for neat squares

    When ready to serve the hot chocolate, cut the set marshmallows into 1-inch squares using a knife dusted with the powdered sugar mixture. Toss the cut marshmallows in the remaining powdered sugar mixture to coat all sides.

11. Step 11: Serve immediately while hot chocolate is still hot

    Pour the hot chocolate into mugs, leaving about an inch of space at the top. Float 2-3 fresh marshmallows on top of each mug. For an extra touch, you can briefly toast the tops of the marshmallows with a kitchen torch if desired.

12. Step 12: Do not refrigerate marshmallows as they will become sticky

    Store any leftover marshmallows in an airtight container at room temperature for up to 2 weeks. The hot chocolate base can be refrigerated for up to 3 days and reheated gently before serving.

For a simpler version, you can make just the hot chocolate and use store-bought marshmallows. If making the full recipe, start the marshmallows several hours before or the day before you plan to serve the hot chocolate. The marshmallow-making process teaches valuable candy-making skills that can be applied to many other desserts.