Feeding The Hot Chocolate Beast

Chocolate is the monkey on my back and during these holiday months I tend to feed my habit with a steaming cup of liquid hot goodness. I picked up my MarieBelle Aztec Hot Chocolate habit when I lived in C'ville. I pretty much never left And George without a acquiring some new habit...

I love Williams Sonoma Peppermint hot chocolate so much that I only allow myself to buy it at Christmastime each year. Some things should just remain sacred...

Now, my next suggestion may be a smidgie difficult for the layman to acquire. I make my mom do my restocking when in Mexico. If you speak Spanish, no problemo navigating your way around Chocolate de Oaxaca's website. Otherwise you'll know what to ask for when someone you know heads South of the Boarder...

Since moving into my sister Julie's beach house I've had unlimited access to her Bialetti electric hot chocolate maker. Throw in any of the above listed options, a blop of honey, some milk and turn the dial. I hear this little gadget whirling away predawn every morn as my sister makes her roadie...

Just in from the bff Kimba, and talked up quite a bit, are Trader Joe's Peppermint Marshmallows. I can not wait to grab these this weekend as passing through Annapolis. Trumped up to be the perfect accompaniment so, we shall see...

But, I can always fall back on my Martha Stewart homemade marshmallows if the Trader Joe ones don't live up to their Kimba hype. My signature holiday hostess gift that never fails to impress. Or leave me with plenty of stock...

Martha's Marshmallows

4 envelopes unflavored gelatin

1 1/2 cups water

3 cups sugar

1 1/4 cups light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1 1/2 cups confectioners' sugar, plus additional for rolling

Oil a 3-quart Pyrex baking dish with vegetable oil. Line the dish with lightweight aluminum foil, and lightly coat the foil with more oil.

In the bowl of an electric mixer, soften the gelatin with 3/4 cup water.

Place the sugar, corn syrup, 3/4 cup water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees, or the soft-ball stage, on a candy thermometer.

With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until the mixture is very stiff, about 15 minutes. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12 hours.

Using a fine sieve, sprinkle the confectioner's sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a lightly oiled cookie cutter (i use a heart), cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking.

Kindness of Kimba Howlin for the Trader Joe's tip and the unknown person whose Martha Stewart marshmallow pics I stole. Next time I know to document my own marshmallow handiwork...XXOO