On the eighth day of Christmas my true love gave to me …
Eight cups of hot chocolate
Seven swan chocolate eclairs
Six egg frittatas
Five golden gifts
Four colly chocolate lava cakes
Three French Champagne cocktails
Two sugar cookie turtle doves
and a partridge in a pear tart!
On the 8th day of Christmas my true love gave to me “8 maids a milking.” What goes better with milk than chocolate?!
Hot chocolate is a wonderful wintertime treat and made extra special around the holidays with homemade marshmallows. This was my first time making them and I have to tell you I was a little intimidated going into it. They were really easy to make though, VERY messy and incredibly delicious.
I cut them into the shape of stars and snowflakes just big enough to float on the top of hot chocolate in mugs. I cut the scraps into small marshmallows and have been snacking on them all week 😉
Here’s the recipe and how-to:
by Alton Brown
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
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 very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
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 and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. 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.
Have a party and top your favorite hot chocolate with your homemade marshmallows, peppermint sticks, shaved chocolate, caramel, junior mints, cinnamon sticks and toffee.
Check styleblueprint.com next month for my entire hot chocolate party (this is just a tiny preview). Love the mugs and serving pieces seen here? Grab them at COLOR, The Registry and William Sonoma.
- 12 Days of Christmas: Chocolate Eclairs (stylingmyeveryday.com)
- 12 Days of Christmas: Tomato, Leek and Goat Cheese Frittata (stylingmyeveryday.com)
- Hot Chocolate Station: A Simple Holiday Tradition (blogher.com)
- 12 Days of Christmas: Chocolate Lava Cakes (stylingmyeveryday.com)
- 12 Days of Christmas: Sugar Cookie Turtle Doves (stylingmyeveryday.com)
- 12 Days of Christmas: A French Themed Cocktail Party (stylingmyeveryday.com)