our friend shae is the talented pastry chef at 5 and 10.  every year she makes the most amazing gingerbread house.  take note of the details.  this year she featured the entire kitchen staff including hugh with his uni-brow and radish tattoo.

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• homemade hot cocoa and marshmallows
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weather in the south is quite unpredictable.  you’ll have  a 70 degree day, go for walks and see the daffodils starting to come up, and then next day you’ll wake up to freezing rain.  this winter we have had more below freezing days than i have ever remembered in any other winter.  this past saturday, flurries were in the forecast….and we all had our fingers crossed.  i found myself wanting to curl up with some hot cocoa, marshmallows, a book, and dream of a snow storm.

the recipes follow after the jump!

hot cocoa

in a saucepan heat up the following ingredients on medium heat, stirring often:

-2 cups milk, cream, or milk substitute

-4 teaspoons cocoa

-4 teaspoons sugar

-1/2 teaspoon vanilla extract, i used  a vanilla bean

marshmallows by shae rehmel, pastry chef at  5 and 10

*tip:  Do the recipe at least 4 hours before you want them; you can’t rush the setting up time

6 each egg whites
¼  cup sugar

10 sheets or 1 oz powder gelatin (softened in cold water)

1 cup  water
3 ¼ cups sugar
1/3 cup corn syrup
½ tsp  salt
2 tsp lemon juice

2 Tbsp vanilla

•    Soften gelatin by placing all sheets in cold water
•    Whip whites in a stand mixer on medium speed. When they start to hold shape, slowly sprinkle ¼ cup sugar in and increase speed. Continue to whip until the reach medium peaks.
•    (At the same time) Boil water, sugar, corn syrup, and salt. After mixture comes to a boil pour lemon juice on top to prevent crystallizing and cook to softball (240˚F)
•    Pour hot sugar mixture into medium peaked whites a slow steady stream the sugar mixture into the whites and continue to whip until cooled
•    Strain gelatin and place in a metal bowl. Melt the gelatin over the stove and pour into warm whites and sugar mixture. Continue mixing until room temperature. Add the vanilla extract at the end
•    When everything is cooled down, pour into a sprayed and parchment lined 15”x 10”x 2” Pyrex dish (spray really well on top of parchment as well). Spray the top of marshmallows after they have been smoothed out and place parchment on top. Chill for 4 to 5 hours and then cut into squares once set and toss in powdered sugar (this part is a little messy…ok a lot messy)

Pointers!
*Don’t let the gelatin boil. If it gets to hot it will denature the proteins and the marshmallows wont set up.
*Try your best to time out the sugar reaching 240˚F with the whites whipping to medium peaks
*Do the recipe at least 4 hours before you want them; you can’t rush the setting up time

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