Pinterest can kill you. Seriously. You see something you weren’t even looking for, and die of excitement. Ok, maybe it just kills your free time, because there’s so many interesting things on there to find. Then of course you have to make it. Free time no more!
I found this recipe and just had to make it for my daughter’s class for their Christmas party. The kids can either make it, or just eat it off of the stick! Also, I want to point out there is a size difference in the pans. If I was to make this again, I’d probably double the batch of cocoa blocks, and toss it into a 13×9 pan also. Who has ever had too much chocolate in their cocoa before? I haven’t either.
(from King Arthur’s website) **the website link shows grams, volume or ounces if you measure differently
1) Line an 8″ x 8″ pan with parchment paper or aluminum foil.
2) Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt.
3) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
4) Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.
5) Run a knife around the edge of the pan and turn out onto a clean cutting surface.
6) Slice into 1 ¼” cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
7) Stick a wooden stick into the center of each block. (If making the marshmallows wait until you have the marshmallows prepared first)
8.) Roll in cocoa or crushed peppermint candy, if desired.
9) Wrap in waxed paper, parchment, or plastic wrap to store.
Yield: about 3 dozen blocks.
Courtesy of 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
- Nonstick spray
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 pan.
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.
(***If you are going to put crushed canes around the marshmallows, do not put the cornstarch/sugar around the edges, or the candy canes won’t stick. If you’re going to put them around the cocoa blocks, use fresh cuts, or again, it won’t stick.)
If you want to put the crushed candy canes on the cocoa, do it right after cutting so you have the wet cuts on the sides to stick the candy cane to. The same goes with the marshmallows.
There ya go. YAY! Cocoa on a stick!
Oh yes, to melt. Get about 4-6 oz of warmed milk into a cup, put the cocoa stick in the cup and swirl. Don’t want to wait? Eat them off of the stick. We’re talking pretty much homemade fudge and marshmallows here.
Packing them up as gifts or to go? Grab loot bags or cellophane and get some ribbon. I just tossed this together for the 7 year olds.
Serving for a party or family? Put them on a tray with some Kahlúa or Peppermint Schnapps nearby coffee cups and a crock pot of milk maybe? Just an idea.
Enjoy and Merry Christmas!