Sugar, Spice, and Southern Advice: Homemade Vanilla Bean Marshmallows and Hot Cocoa Mix

I don't know about y'all but when the weather gets cold outside I start craving something warm to drink. And since I always crave chocolate, hot cocoa is a no brainer for me. So I decided to make my own cocoa mix and share with friends as little homemade gifts. But who can have hot cocoa without marshmallows? Not me! So how about homemade marshmallows too?! They say everything tastes better when it's homemade and I have to say this is true when it comes to marshmallows. They may not be easier but they taste better. I added vanilla bean to make them a little more fancy, but it's not necessary. I had two helpers join me in my kitchen today to help create these edible gifts. Thanks goes out to my niece Dylan for being a champion stirer (not sure that is even a word) and to my sister-in-law Laura for helping and being my photographer today. Here's how you can make these little lovelies.

Homemade Vanilla Bean Marshmallows
Adapted from Joy the Baker and Alton Brown

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

1 teaspoon vanilla extract

Half a vanilla bean, seeds scraped out and reserved

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

In a small bowl, whisk together cornstarch and powdered sugar. Spray a 9×13x2-inch baking pan with non-stick cooking spray and coat with some of the powdered sugar and cornstarch mixture. Set both aside.

Place the gelatin into the bowl of a stand mixer fit with a whisk attachment along with 1/2 cup of the water.

In a small saucepan over medium heat combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot. This should take approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

It's feelin' hot, hot, hot!

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes thick, fluffy, and is lukewarm, approximately 8 to 12 minutes. Add the vanilla and vanilla bean during the last minute of whipping. This can get messy if you have a piece of a mixer like I do. Notice the marshmallow batter creeping up the bowl.

Gotta have a taste test, right?

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter lightly oiled.

Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. Yummy soft goodness.

Can we make them big enough to use

as a pillow or a seat cushion?

I wish...

Hot Cocoa Mix

Adapted from Alton Brown

2 1/4 cups powdered sugar

1 cup cocoa

2 1/2 cups powdered milk

1 teaspoon salt

2 teaspoons cornstarch

1 pinch cayenne pepper, or more to taste

Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. It keeps indefinitely in the pantry.
When ready to drink, warm 8 oz. of milk and stir in 3 tablespoons of the mix. Enjoy!