Hot Cocoa with Cinnamon Marshmallow

Hot Cocoa

1/2 Cp. Granulated Sugar
1/2 Cp. Brown Sugar
1/4 Cp. Hot Water
1/3 Cp. Dark Cocoa Powder of choice
4 Cp. Milk
1 Cp. Cream
1 tsp Salt
1 Ea. Vanilla Bean or (2 tsp. Vanilla extract)

In a sauce pan, add sugar and cook on medium high heat stirring occasionally until sugar dissolves and becomes a dark amber color.  Pour some hot water into the pan to shock the sugar, and turn the heat to medium, adding milk, cream, salt, vanilla, and cocoa powder.  Bring the liquid up to a simmer, and turn to low being careful to stir frequently and not allowing it to scorch. Adjust the heat as needed.  Serve with marshmallow and whipped cream with shaved chocolate for garnish.


Cinnamon Marshmallow

2 1/4 oz. Gelatin unflavored
1 1/2 Cp. cold Water
6 Cp. Sugar
2 Cp. Light Corn Syrup
3/4 Cp. Water
3/4 tsp. Salt
1 Tb. Vanilla Extract
3 Tb. Cinnamon Oil
Cornstarch & Powdered Sugar for sprinkling

In a mixing bowl, sprinkle gelatin over 1 1/2 cups cold water, and allow gelatin to soak for 10 minutes.  Combine sugar, corn syrup, and 3/4 cup water in sauce pan and bring to hard boil.  Boil for 1 minute.  Pour boiling syrup into gelatin in your mixing bowl, and fasten a whisk to the mixer.  Mix on high speed for 9 minutes.  Add salt, vanilla and cinnamon oil.  Continue to mix until incorporated. Spray a baking sheet with cooking spray.  Use a spatula to scoop marshmallow into the pan, and spread to desired thickness.  Allow to cool for a couple of hours, cut and sprinkle with a cornstarch, powder sugar blend to prevent sticking.