Print

Easy Hot Cocoa Bar with Peppermint Marshmallows

Easy Hot Cocoa Bar with Peppermint Marshmallows - featured image
Print Recipe

A cozy, customizable hot cocoa bar featuring homemade peppermint marshmallows. Perfect for snow days, holiday parties, or any occasion that calls for a warm, comforting treat.

Ingredients

Scale
  • 3 envelopes unflavored gelatin (about 3 tablespoons)
  • 1 cup cold water, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • ½ cup powdered sugar
  • ½ cup cornstarch
  • ⅓ cup crushed candy canes
  • Your favorite hot cocoa mix or homemade recipe
  • Milk or milk alternatives
  • Whipped cream
  • Chocolate shavings or curls
  • Crushed candy canes (extra for topping)
  • Mini chocolate chips
  • Cinnamon sticks
  • Caramel sauce or chocolate syrup
  • Optional: peppermint schnapps or Irish cream

Instructions

  1. Prep your pan: Lightly grease a 9×13-inch baking pan with butter or cooking spray. In a small bowl, whisk together ¼ cup powdered sugar and ¼ cup cornstarch. Dust the pan generously with this mixture, tapping out any excess. Set aside.
  2. Bloom the gelatin: In the bowl of your stand mixer, sprinkle the 3 envelopes of gelatin over ½ cup cold water. Let it sit for about 5-10 minutes until it’s firm and jiggly.
  3. Cook the sugar syrup: In a medium saucepan, combine 1 ½ cups sugar, 1 cup corn syrup, ¼ teaspoon salt, and the remaining ½ cup water. Stir gently over medium heat until the sugar dissolves. Stop stirring once it comes to a boil. Clip your candy thermometer to the side and let it boil undisturbed until it reaches 240°F. This takes about 8-10 minutes.
  4. Whip the gelatin: While the syrup is boiling, turn your mixer on low speed and start beating the bloomed gelatin. Once the syrup hits 240°F, remove it from heat immediately.
  5. Combine carefully: With the mixer running on low, slowly pour the hot syrup into the gelatin mixture. Pour it in a thin, steady stream down the side of the bowl.
  6. Whip until fluffy: Once all the syrup is in, increase the speed to high and whip for 10-12 minutes. The mixture will turn white, thick, and glossy. Add the vanilla extract and peppermint extract during the last minute of whipping.
  7. Pour and spread: Scrape the marshmallow mixture into your prepared pan. Use a lightly greased spatula to spread it evenly. Dust the top with more of the powdered sugar-cornstarch mixture.
  8. Let it set: Cover the pan loosely with plastic wrap and let it sit at room temperature for at least 4 hours, or overnight. Do not refrigerate.
  9. Cut and coat: Once set, turn the marshmallows out onto a cutting board dusted with the powdered sugar mixture. Use a sharp knife or pizza cutter to cut them into 1-inch cubes. Toss each square in the remaining powdered sugar mixture, then roll in crushed candy canes if desired.
  10. Set up the cocoa bar: While the marshmallows set, prepare your hot cocoa bar. Arrange your mugs, cocoa mix, milk, whipped cream, and all your toppings in little bowls.
  11. Make the cocoa: For each serving, heat 1 cup of milk (or water) until steaming. Whisk in 2-3 tablespoons of cocoa mix until smooth. Top with whipped cream, a peppermint marshmallow, and any other toppings you love.

Notes

Don’t skip the candy thermometer; 240°F is crucial for texture. Humidity can affect marshmallow setting. Oil your knife or scissors when cutting marshmallows to prevent sticking. Double the marshmallow batch if desired. Marshmallows can be toasted over a gas stove or campfire. Keep cocoa warm in a slow cooker for parties.

Nutrition

Keywords: hot cocoa bar, peppermint marshmallows, homemade marshmallows, winter dessert, holiday treat, cozy drink, hot chocolate bar

Find it online: https://forkifyfun.com/easy-hot-cocoa-bar-with-peppermint-marshmallows/