Warm yourself up from head to toe with a recipe perfect for those winter chilly days! Food blogger Abbey of The Butter Half, gives us the inside scoop on her Nutella Hot Chocolate topped with Peppermint Marshmallows made right from scratch! Prepare the marshmallows the night before an incoming storm and plop these minty fluffy delights into your steaming cup of goodness. The melting flavors of peppermint mixed with Nutella chocolate make for the ultimate sip of joy! So go ahead and give this recipe a try! We'd love to hear your thoughts.
And what better time than to cozy on up in your most comfortable go-to outfit! Slip on into your ultra soft joggers, relaxed go long crews, snug pullover crew or better yet, your PAJAMAS! Bring on that perfect winter storm!
Want more delicious recipe ideas? Head to @thebutterhalf_ and give Abbey a follow!
PREP TIME: 25 MINUTES
SET TIME: 8 HOURS
YIELDS: 24 LARGE MARSMALLOWS
1 tablespoon butter (to grease pan)
1/4 cup powdered sugar
1 cup cold water
1/3 cup gelatin (5 packets)
3 cups granulated sugar
2 cups light corn syrup (or 1 cup light colored honey for healthier option*)
1/2 teaspoon salt
1 cup water
1/4 teaspoon peppermint extract
6-8 drops red food coloring
Nutella Hot Chocolate
(Yields 2 cups)
2 cups whole milk
1/4 cup heavy cream
1 teaspoon vanilla
3/4 cup Nutella
1. Grease an 8×8 glass baking dish with the butter and then sprinkle about 1 tablespoon of powdered sugar so it is covering the dish. In the bowl of a stand mixer, mix 1/3 cup of gelatin over 1 cup of cold water and set aside.
2. In a large saucepan, combine granulated sugar, corn syrup, salt, and water. Stir this mixture on medium-low heat until all the sugar has dissolved. Bring the mixture to a boil until it reaches 240°F. If you don’t have a candy thermometer, cook it until the mixture turns into a pliable, gel-like ball when placed in cold water. (That is how I always test it. You will know your mixture is getting to the correct temperature because the bubbles start getting viscous and are slow to pop.)
3. Pour the syrup gently into the gelatin and begin by mixing on low speed for about 6-8 minutes. Once it starts to thicken, add in your peppermint essential oil and food coloring. Turn the speed up to high until it has doubled in size and becomes thick, about 10 minutes. Pour into the baking dish and allow it to set for 8 hours or overnight.
4. Once the marshmallow has set, dust a cutting board or pan with powdered sugar and gently pull the marshmallow mold out. Cut six rows with a sharp knife, about 1 1/2 inch wide, and then cut each row into four squares until you have 24 marshmallows. Dust all of the sticky sides in powdered sugar. Store in a cute jar or container and display them proudly on the counter because they are as beautiful as they are delicious.
5. In a small saucepan, heat your milk, heavy cream, vanilla and Nutella over medium heat. Stir with a whisk for about 5-10 minutes until the Nutella has completely melted.
6. Pour your piping hot chocolate into a mug, about 3/4 full. Put one or two peppermint marshmallows in, and drizzle with chocolate syrup and crushed peppermint candies for garnish if you so desire. This stuff is Christmas cheer in a cup, so savor every velvety sip and then go make a cup for someone you love!