Hot Chocolate Platter

Homemade Marshmallows & Peeps
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar (**sale** C&H 10 lbs. $4.99)
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Powdered sugar (for dusting) (**sale** WF $0.88)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks.
Homemade Hot Chocolate
1 pkg. (25 ounces) instant nonfat dry milk powder (about 10 2/3 cups)
1 jar (6 ounces) powdered nondairy creamer (**sale** WF 16 oz. $1.99)
2 cups powdered sugar (**sale** WF $0.88)
1 (16 ounces) can instant chocolate drink mix
1 small packages instant chocolate pudding

In a large bowl, combine all ingredients well. Store in an airtight container for up to 6 months. Preparation Directions: Add 3 Tablespoons dry mix to 1 cup hot water. Stir well to dissolve.

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