Figuring out what presents to buy and give is one of the main reasons many people find the holidays so stressful. It's not only our family member's gifts we stress over, but the list of people to which we are expected to give small tokens. Our hairdresser, our neighbors, colleagues at work, the list goes on. Finding an appropriate present for each person can become overwhelming.
For those people that don't fit into the family and friends category of gift-giving, I think food gifts are the way to go. Although, there is nothing wrong with a box of Ferrero Rochers or a bottle of wine, it can be nice to add a more personal touch. You don't have to be extravagant, focus on presentation. Placing something you've made in a nice box tied up with a bow makes all the difference, its the little details that show that you have made an effort.
Homemade gifts don't have to be time-consuming, and aren't expensive. Plus, you avoid the crowds of frenzied shoppers. Nothing kills my holiday mood more than standing in a half-hour line at the mall.
This year I decided to make a gourmet hot chocolate mix and homemade marshmallows to give as gifts. These are perfect for gift-giving, because they look impressive but are actually relatively easy to make. There are no obscure ingredients, and everything can be made in large batches.
I would also totally recommend making homemade marshmallows for yourself. You are probably thinking, "whats the point? A marshmallow is a marshmallow." Not so, these marshmallows are what I like to call a game changer. they melt right into your steaming hot chocolate and form these thick ribbons of marshmallow créme. Sooo good.
You can make them whatever flavour you like, these ones are peppermint flavored and taste just like candy canes. If you are like me and are obsessed with the combination of chocolate and mint, you will love these.
The peppermint goes nicely with the decadent hot chocolate mix, which contains both chopped chocolate, and cocoa powder. I like to use dutch-processed cocoa powder because I find it to be richer and smoother than regular cocoa powder, and its dark colour makes it seem more luxurious. if you can't find dutch-processed, regular cocoa powder works just fine too!
I suggest putting the hot chocolate mix in jars, tying them with a bow, and including a little card with preparation instructions along with the marshmallows. A perfect treat for a cold winter's night!
Hot Cocoa Mix + Candy Cane Marshmallows
makes 24, one cup servings and 24 large marshmallows
For the Hot Cocoa Mix:
12 ounces of unsweetened chocolate, chopped fine
2 cups of unsweetened cocoa powder
2 cups of sugar
1 cup of non-fat milk powder
2 tsp vanilla
1 1/2 tsp salt
For the Marshmallows:
2 1/2 tbsp powdered gelatin
1 cup cold water, divided
2/3 cup light corn syrup
2 cups sugar
1/4 tsp salt
3/4 tsp peppermint extract
2/3 cup confectioner's sugar
1/2 cup corn starch
red food colouring
To make the hot chocolate:
1. Chop the chocolate into small pieces, then place in a food processor with the rest of the ingredients. Process until all ingredients are well mixed, and chocolate is finely ground, about 60 seconds.
2. To prepare 1 serving of the hot cocoa, place 1 cup of milk in a small pot over medium heat until steaming and bubbles appear around the edges of the pot. Whisk in 1/4 cup of hot cocoa mix, and cook, whisking constantly until smooth and simmering about 2-3 minutes, then serve.
Can be stored in an airtight container for up to 2 months.
To make the marshmallows:
Make foil sling for 13 by 9‑inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray pan with vegetable oil spray. Whisk confectioners’ sugar and cornstarch in small bowl; set aside.
2. Pour 1/2 cup water into bowl of stand mixer fitted with whisk. Sprinkle gelatin over water. Let stand until gelatin becomes very firm, about 15 minutes.
3. Meanwhile, combine remaining 1/2 cup water and corn syrup in medium saucepan. Pour granulated sugar and salt into center of saucepan (do not let sugar hit saucepan sides). Bring to boil over medium-high heat and cook, gently swirling saucepan, until sugar has dissolved completely and mixture registers 240 degrees, 6 to 8 minutes.
4. Turn mixer speed to low and carefully pour hot syrup into gelatin mixture, avoiding whisk and bowl. Gradually increase speed to high and whip until mixture is very thick and stiff and coats whisk, 10 to 12 minutes, scraping down bowl as needed. Add peppermint extract and mix until incorporated, about 15 seconds.
5. Working quickly, scrape mixture evenly into prepared pan using greased rubber spatula and smooth top. Sift 2 tablespoons confectioners’ sugar mixture over pan. Cover and let sit overnight at room temperature until firm.
6. Lightly dust cutting board with 2 tablespoons confectioners’ sugar mixture and lightly coat chef’s knife with oil spray. Turn marshmallow slab out onto cutting board and peel off foil. Sift 2 tablespoons confectioners’ sugar mixture over slab. Cut into 1‑inch-wide strips, then cut crosswise into 1-inch squares. Working with 3 or 4 marshmallows at a time, toss marshmallows in bowl with remaining confectioners’ sugar mixture, then toss in fine-mesh strainer to remove excess powder.
Marshmallows can be stored in zipper-lock bag or airtight container for up to 2 weeks.
Recipes adapted from Cooks Illustrated