Homemade Hot Cocoa Mix & Fluffy Marshmallows

Staff Writer
Baystateparent Magazine

Hot Cocoa Mix 


2 ½ cups confectioners’ sugar 

2 ½ cups powdered milk 

1 cup cocoa 

1 teaspoon salt 

2 teaspoons cornstarch 


Add all ingredients to a large bowl and stir with a wire whisk to combine. Store in an air-tight container. 

When ready to use, add 2 to 3 tablespoons of hot cocoa mix to 8 ounces of hot water or milk. Add more mix to taste. Stir to combine. 


Homemade Marshmallows 


3 packages (21g total) unflavored gelatin 

1 cup cool water, divided 

1 ½ cups granulated sugar 

1 cup light corn syrup

⅛ teaspoon salt 

1 tablespoon vanilla extract 

Confectioners’ sugar 


Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix to combine, then set aside.

Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. Raise the heat to high and let mixture boil, without stirring, until syrup reaches 240 degrees on a candy thermometer (about 1 minute). Remove from the heat.

With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase  speed to high, and whip until the mixture is thick, fluffy, and cooled to room temperature, about 10-12 minutes. Add the vanilla and mix to combine.

Spread the marshmallow mixture into a greased 9" x 13" pan. Use your wet hands to smooth and flatten the marshmallow.

Sprinkle confectioners' sugar over the top, and let it sit overnight before cutting. To cut, remove the marshmallow onto a cutting surface sprinkled with confectioners’ sugar. Use a large, sharp knife to cut into squares, then toss each marshmallow in confectioners’ sugar to keep them from sticking together. 

Store in an air-tight container for up to three weeks.