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Cozy Hot Cocoa Bar with Peppermint Marshmallows

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A rich, velvety hot cocoa base paired with homemade peppermint marshmallows and a customizable toppings bar, perfect for holiday gatherings and cozy winter days.

Ingredients

Scale
  • 3 envelopes (about 21g) unflavored gelatin
  • 1 cup (240ml) cold water, divided
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Powdered sugar and cornstarch (for dusting, about 1/4 cup each)
  • Red food coloring (optional, for swirls)
  • Crushed candy canes (for rolling, about 1/2 cup)
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 4 cups (960ml) whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream (optional)
  • Whipped cream (for serving)
  • Chocolate shavings or curls (for serving)
  • Mini chocolate chips (for serving)
  • Crushed candy canes or peppermint candies (for serving)
  • Caramel sauce or chocolate syrup (for serving)
  • Sprinkles (for serving)
  • Cinnamon sticks (for serving)
  • Mini marshmallows (optional, for serving)

Instructions

  1. Prepare the pan: Line an 8×8-inch baking pan with parchment paper, letting it hang over two opposite sides. Spray lightly with non-stick spray and dust with a mixture of equal parts powdered sugar and cornstarch. Set aside.
  2. Bloom the gelatin: In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup (120ml) cold water. Stir gently and let sit for about 10 minutes until firm.
  3. Make the sugar syrup: In a medium saucepan, combine remaining 1/2 cup (120ml) water, 2 cups sugar, 1 cup corn syrup, and 1/4 teaspoon salt. Stir over medium heat until sugar dissolves, then bring to a boil. Cook until it reaches 240°F (115°C) on a candy thermometer, about 8-10 minutes.
  4. Combine and whip: With mixer on low, carefully pour hot syrup into gelatin mixture. Gradually increase speed to high and whip for 10-12 minutes until thick, white, and glossy.
  5. Add flavor and color: On low speed, add vanilla and peppermint extracts. For a red swirl, add a few drops of red gel food coloring dissolved in 1 teaspoon water and pulse briefly.
  6. Pour and set: Scrape mixture into prepared pan, spread evenly, and let sit uncovered at room temperature for at least 4 hours or overnight.
  7. Cut and coat: Dust a cutting board with powdered sugar-cornstarch mixture. Turn out marshmallow block, peel off parchment, and cut into squares. Toss in more dusting mixture and roll edges in crushed candy canes if desired. Store in airtight container up to 2 weeks.
  8. Make the hot cocoa base: In a large pot, whisk together cocoa powder, sugar, and salt. Add about 1/2 cup (120ml) milk to form a smooth paste. Gradually whisk in remaining milk and heavy cream (if using). Heat over medium, whisking occasionally, until steaming hot but not boiling, about 5-7 minutes. Remove from heat and stir in vanilla extract. Keep warm on low heat or in a slow cooker.
  9. Set up the hot cocoa bar: Arrange toppings in small bowls. Display peppermint marshmallows prominently. Provide mugs, a ladle for cocoa, and long spoons. Add labels if desired.

Notes

Make marshmallows a day ahead for best texture. Humidity can affect marshmallow setting; avoid making on rainy days. For dairy-free, use oat milk and skip heavy cream. Marshmallows can be frozen for up to 3 months.

Nutrition

Keywords: hot cocoa, hot chocolate, peppermint marshmallows, homemade marshmallows, cocoa bar, winter drink, holiday recipe, Christmas drink

Find it online: https://daintydine.com/cozy-hot-cocoa-bar-with-peppermint-marshmallows/