Hot Chocolate on a Stick

This is one of my absolute favorite times of the year.  I love the holidays and the beautiful spirit that's in the air.  My youngest is having his winter party and I wanted to give the kids in his class a special treat.  I have made this another time for my daughters Valentine party, but not for Christmas.  I was so excited when I came across the cute Christmas themed mugs and knew it would be an amazing addition.  I hope the kids enjoyed theme as much as mine did.  Indulge!

INGREDIENTS

FOR THE CHOCOLATE:

½ cup heavy cream

14 oz. can sweetened condensed milk

3 cups milk chocolate (you can also use semi or bittersweet)

¾ cup unsweetened chocolate

(Because I love milk chocolate I used nothing but milk chocolate in this recipe)

Wooden sticks or lollipop sticks

FOR THE MARSHMALLOWS:

3 packages unflavored gelatin

1 ½ cups granulated sugar

1 cup light corn syrup

¼ teaspoon salt

1 tablespoon vanilla (or you could use peppermint extract or desired flavoring)

Confectioners’ sugar, sifted for dusting

DIRECTIONS

FOR THE CHOCOLATE:

Line an 8x8 pan with parchment paper (or you could use a mini muffin pan).  Heat the cream and milk over low heat until steaming.  Remove from heat and add the chocolate; allow it to gently melt.  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.  At this point you could add a few drops of flavoring oil (such as hazelnut, coffee or vanilla).  Pour chocolate mixture into the pan; shake the pan gently to level.  Set aside overnight to slowly harden.

Run a knife around the edge of the pan and turn out onto a clean cutting surface.  Slice into 1 ¼ inch cubes (or desired size).  Heat a knife in hot water and wipe dry before each cut, for smoothest cuts. 

FOR THE MARSHMALLOWS:

Butter a 13 x 9 baking pan and dust generously with sifted confectioners’ sugar (you could also use a mini muffin pan). Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment.  Allow to sit at room temperature while making the syrup.

Fit a small saucepan with a candy thermometer and combine sugar, corn syrup, salt and ½ cup water in it.  Cook over medium heat without stirring until the sugar dissolves.  Raise the heat to high and cook until the syrup reaches 240 degrees F.  Remove from heat.

With the mixer on low speed, slowly and carefully pour the sugar syrup into the dissolved gelatin.  Be careful of the steam.  Put the mixer on high speed and whip until the mixture is very thick about 10 to 15 minutes.  Add the vanilla or desired flavoring and mix thoroughly.

Pour the mixture into the prepared pan (it will be very sticky).  Wet your hands with water and lightly smooth the top.  Sift confectioners’ sugar over the top and cover the pan.  Allow the marshmallows to set overnight at room temperature.

Run a knife around the edges of the pan and invert onto a large cutting board (a mini muffin pan allows you to skip the cutting part).  Cut marshmallows into 1 inch cubes (or desired size).  Sift more confectioners’ sugar back into the baking pan and roll the marshmallows through it on all sides and shake off the excess.

ASSEMBLY:

Take the chocolate cube and place a marshmallow on top.  Place a stick in the middle of both.  Place into treat bags with ribbon or whatever you desire.  Type up instructions and attach and you have a cute delicious treat.  I decided to get a decorative mug and place the bag inside and add a candy cane.