Hot Chocolate Mix

If you open my pantry most anytime from September through April,(though I would be somewhat embarrassed for you to see it), you will find a container of homemade hot chocolate mix.  I usually make a huge batch every fall.  It takes no time to put together and tastes SO much better than packaged mixes.  It is also great to include in a gift baskets or as a little homemade gift for teachers or neighbors.

For years, I’ve thought about making homemade marshmallows, but never had done it.  I decided that this was the year to try.  I just made one batch as an experiment and you see the result below.  They were very good, though a little plain. Next time I think I’ll try some flavored variations.

When my son saw the picture that I was posting, he commented that my plate looked dusty dirty.  For the record, that is powdered sugar.  The dish that you pour the marshmallow mixture into has a dusting of powdered sugar and then more dusted on top.  This is to prevent sticking since obviously marshmallows are a rather sticky mess!

Whether you go for homemade or store marshmallows, just be sure you make homemade hot chocolate.  Perfect to warm you up on these cold winter days!

Hot Chocolate Mix 009Hot Chocolate Mix

Ingredients:

  • 2 pound box Nestle’s Quik
  • 1-8 quart box instant milk
  • 1 pound powdered sugar
  • 8 ounce jar powdered coffee creamer

Directions:

Mix all ingredients together in a very large container.

To serve, fill cup about 1/3-1/2 full of mix and fill with boiling water. (Be generous with your chocolate mix!) 🙂

 

Homemade Marshmallows

Ingredients:  (Makes about 1 pound)

  • 2 tablespoons unflavored gelatin
  • 3/4 c cold water
  • 2 cups sugar
  • 1/8 teaspoon salt
  • 3/4 cup boiling water
  • 1 tablespoon vanilla

Directions:

Soften gelatin in cold water 5 minutes; then dissolve by stirring over hot water.

Combine sugar, salt and boiling water in 2-quart. heavy saucepan.

Cook, stirring until sugar dissolves, to the soft crack stage (280 degrees).

Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy.

Add vanilla and pour into an 8″ square pan dusted with powdered sugar.

Cool 1/2 hour or until set, then cut into squares.

Place in airtight container and put in refrigerator, freezer, or other cold place until ready to use.