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Cozy Hot Cocoa Bar with Peppermint Marshmallows

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A nostalgic hot cocoa bar featuring homemade peppermint marshmallows, rich cocoa base, and an array of toppings. Perfect for holiday gatherings and cozy nights in.

Ingredients

Scale
  • 3 envelopes unflavored gelatin (about 3 tablespoons or 21g)
  • 1 cup cold water, divided (240ml)
  • 2 cups granulated sugar (400g)
  • 1 cup light corn syrup (340g)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon peppermint extract (5ml)
  • 1/2 cup powdered sugar (60g)
  • 1/4 cup cornstarch (30g)
  • Red food coloring (optional)
  • Crushed candy canes (optional)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 teaspoon salt
  • 4 cups whole milk (960ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup heavy cream (120ml)
  • Whipped cream
  • Chocolate shavings
  • Cinnamon sticks
  • Mini chocolate chips
  • Caramel sauce
  • Crushed peppermint candies
  • Marshmallow bits

Instructions

  1. Line a 9×13 inch pan with parchment paper. Mix 1/4 cup powdered sugar with 2 tablespoons cornstarch and dust the pan generously.
  2. In the bowl of a stand mixer, combine gelatin with 1/2 cup cold water. Let sit for 10 minutes to bloom.
  3. In a medium saucepan, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup water. Heat over medium heat, stirring until sugar dissolves. Bring to a boil and cook until mixture reaches 240°F (115°C) on a candy thermometer, about 8-10 minutes.
  4. With mixer on low, slowly pour hot syrup into bloomed gelatin. Gradually increase speed to high and whip for 10-12 minutes until thick, white, and fluffy.
  5. Add vanilla and peppermint extracts; mix on low until combined. For swirl effect, pour half the marshmallow into pan, add red food coloring to remaining half, swirl gently, then pour on top.
  6. Spread marshmallow evenly in pan. Dust top with more powdered sugar-cornstarch mixture. Let set uncovered at room temperature for at least 4 hours or overnight.
  7. Turn marshmallow out onto a cutting board dusted with powder mix. Cut into squares using a pizza cutter or sharp knife. Roll edges in crushed candy canes if desired.
  8. In a large pot, whisk together cocoa powder, sugar, and salt. Add 1 cup milk and whisk into a smooth paste. Gradually add remaining milk, whisking constantly.
  9. Place pot over medium heat and warm cocoa, stirring occasionally, until steaming hot but not boiling, about 5-7 minutes.
  10. Stir in heavy cream (if using) and vanilla extract. Taste and adjust sweetness.
  11. Pour cocoa into a slow cooker on warm setting for serving, or keep in pot and reheat as needed.
  12. Arrange mugs near cocoa. Place peppermint marshmallows, whipped cream, chocolate shavings, cinnamon sticks, and other toppings in small bowls. Add labels if desired.
  13. Let guests ladle their own cocoa, then add marshmallows and toppings.

Notes

Don’t skip the candy thermometer; syrup must reach exactly 240°F. Humidity can affect marshmallow setting. Oil your knife or scissors when cutting marshmallows to prevent sticking. Marshmallows can be made a day ahead for best texture. For dairy-free, use oat milk or full-fat coconut milk and coconut whipped cream.

Nutrition

Keywords: hot cocoa, peppermint marshmallows, cocoa bar, holiday, Christmas, homemade marshmallows

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