Hot Cocoa and Homemade Marshmallows - powdered milk

Method

• Combine all the dry ingredients in a large bowl and mix well.
• Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
• Mix well with a wooden spoon and then store in a dry airtight container.
• To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
• Heat in a small saucepan over low heat, stirring with a whisk.
• Heat until hot, but do not boil, about 6 to 7 minutes.
• Serve with marshmallows.
• 3 tablespoons (3 packets) powdered gelatin*
• 2 cups cold water
• 2 cups sugar
• 2 egg whites**
• 2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
• Butter, for greasing pan
• In a medium sized saucepan soak the gelatin in the cold water.
• After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes.
• Remove from the heat and allow to cool to room temperature.
• In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar.
• While the mixer is on low, slowly pour in the cooled gelatin mixture.
• Increase the speed and beat until white and thick.
• The volume should double in size and should form between soft and firm peaks.
• Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar.
• Alternatively, you can use a baking sheet, but the marshmallows will not be as tall.
• Pour marshmallow mixture in and top with more sifted confectioners' sugar.
• Leave out overnight or for at least 3 hours to set.
• The marshmallow should be light and spongy when set.
• Loosen marshmallow from edges of tray and invert onto a large cutting board.
• Peel off foil and use a large knife to cut the marshmallows into cubes.
• Dredge each piece in confectioners' sugar.
• * We retested this recipe.
• It works best with 3 tablespoons gelatin.
• FN Kitchens
• **RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
• To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.