For a biblically clean version of a marshmallow since most recipes call for pork gelatin, see below. Beef gelatin is easy to find online nowadays.
ATK Recipes
Make Ahead Hot Cocoa
Cocoa powder is good for many things, but when it comes to hot chocolate, there’s no substitute for honest-to-goodness chocolate.
SERVES Makes 10 chocolate balls, enough for ten 1-cup servings
TIME 9 minutes, plus 2 hours chilling
WHY THIS RECIPE WORKS
Cocoa powder is good for many things, but when it comes to hot chocolate, there’s no substitute for honest-to-goodness chocolate. We went with semisweet chocolate chips as opposed to bar chocolate to eliminate the need to chop it up. Taking some inspiration from ganache frosting, we combined our chocolate with cream to form our hot chocolate base.
GATHER YOUR INGREDIENTS
2 cups (12 ounces) semisweet chocolate chips1 cup heavy cream¼ teaspoon salt
BEFORE YOU BEGIN
To divide our chocolate base into individual portions, we rolled it into small balls and froze them. Plopping the frozen balls in warm milk resulted in a lukewarm drink. Adding the frozen balls to cold milk and heating the mug in the microwave was a far superior method.
INSTRUCTIONS
Microwave chocolate chips, cream, and salt in large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours.
Working with 3 tablespoons chilled chocolate mixture at a time, roll into 2-inch-diameter balls. Wrap balls individually in plastic wrap and transfer to zipper-lock bag. (Balls can be refrigerated for up to 5 days or frozen for up to 2 months.)
To make 1 cup of hot chocolate: Place 1 unwrapped chocolate ball and 1 cup milk in mug. Microwave, stirring occasionally, until smooth, about 2 minutes. Serve.
Marshmallows
Ingredients
- ½ cup cold water
- 2½ tbsp Beef gelatin
- 2 cup Sugar
- ¾ cup hot water
- ¼ tsp salt
- 1 tbsp vanilla
- 2 tbsp room temperature butter (To coat your dish.)
- Powdered sugar (For dusting)
How to Make Beef Gelatin Marshmallows
Prep: grease a 9×13 dish with butter and generously sprinkle with powdered sugar.
1. In a measuring cup add cold water and beef gelatin. Stir until it is well mixed if there are clumps that is fine, it will dissolve as it sits. Set to the side.
2. In a pot add the hot water, sugar, and salt and bring to a boil, stirring occasionally. Use a thermometer to ensure the mixture is brought to 240°F. When it reaches 240°F remove from the heat. If you do not have a thermometer look for the mixture to stick to your whisk as shown in the picture below. Once it sticks to the whisk it is ready.
3. Transfer the boiling mixture into your stand mixer bowl. (If you don’t have a stand mixer you can use a large bowl and a hand mixer for this process.) To the bowl pour in the gelatin mixture. Be careful not to splash the mixture onto you it is extremely hot.
4. Mix on low for 1 minute until the gelatin mixture is thoroughly combined. Then mix on 6 (medium) for 1 minute. Next mix on 8 for 1 minute. Mix on 10 (high) for 3 minutes. Stop the mixer and add the vanilla. Mix on low for 10-20 seconds. Mix on 10 for 1 minute.
5. Pour the mixture immediately into your greased and powdered 9×13 dish and spread the mixture out as evenly as possible. Dust the top of the marshmallows with powdered sugar. Allow the marshmallows to set overnight or put them in the refrigerator to set for a minimum of 1 hour before cutting.
6. After the marshmallows have set overnight or in the refrigerator cut the marshmallows into even pieces. When you tear the marshmallows apart dip the uncoated sides in powdered sugar to coat to prevent sticking.
How to Use Homemade Marshmallow Recipe as Marshmallow Fluff
To use the homemade marshmallow recipe above as marshmallow fluff after the mixture has been mixed on high and the mixture is nice and fluffy instead of spreading the mixture into a greased 9×13 dish either use the mixture immediately as marshmallow fluff or store in an airtight container to use later.
How to store homemade marshmallows?
Homemade marshmallows should be stored in an airtight container or ziplock bag. If stored properly they will last around 5-7 days.