Yes, I know the holiday gift giving season is pretty much over…so what! This is a great gift or just something nice to keep in your cabinet.
Mexican Hot Chocolate
3 cups non-fat dry milk
1 3/4 cups powdered sugar
1/4 brown sugar (I used dark)
3/4 cups white chocolate chips
3/4 cups semi-sweet chocolate chips
1/8 cups dark cocoa powder (such as Hersey’s Special Dark Cocoa Powder)
1/4 tsp salt
2 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp cayenne pepper
Add all ingredients into a food processor, pulse until well mixed and most of the chocolate chips are broken down. (This may need to be made in batches depending on the size of your processor.)
Combine about 1/3 of the mix with hot water or milk, mix well and top with a homemade marshmallow.
Vegetable oil, for brushing
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 tsp salt
2 tsp vanilla extract (or what ever flavor you would like)
1 1/2 cups powdered sugar, for dusting
Brush a 9 x 13 pan with oil, I like to also line the pan with foil (which will also be oiled) that hangs at least two inches over the sides for easy removal, dust the pan with some of the powdered sugar. *You can not over oil the pan!
Bring the sugar, corn syrup, salt and 3/4 cups of water to a boil. Stir to dissolve the sugar.
In a standing mixer, with the whisk attachment, add 3/4 cups cold water. Sprinkle the gelatin over the water. Let soften for at least 5 minutes.
On low speed, whisk the sugar mixture in to the gelatin. Switch to high speed, add vanilla and beat until stiff and looks like marshmallow fluff. About 12-15 minutes.
Pour into the prepared pan, smooth and set aside, uncovered until firm. About 3 hours. Cut in to 1″ squares or what ever shape your heart desires.