Hot Chocolate with Homemade Marshmallows

serves 6

• 1 quart milk
• 2 cups half-and-half
• 4 ounces unsweetened chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 dash salt

1. In a large, heavy saucepan, heat all the ingredients over medium heat for about 5 minutes, until just simmering.
2. Continue to simmer, stirring constantly, until the sugar has dissolved.
3. Turn off the heat and whip for just under a minute with a wire whisk until frothy.

• 3 packages (3/4 ounces) unflavored gelatin
• 2 cups sugar
• 1 dash salt
• 2/3 cup light corn syrup
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 4 tablespoons cornstarch

1. In a bowl, sprinkle the gelatin over 3/4 cup water. Let it sit until all the water has been absorbed, about 10 minutes.
2. Meanwhile, line a 9-by-13-inch pan with nonstick foil or parchment.
3. In a saucepan over medium heat, stir the sugar, salt, and corn syrup into 1/4 cup water for a few minutes until the sugar dissolves.
4. Increase heat to high, attach a candy thermometer to the pan, and boil until the mixture reaches 220° F.
5. Quickly stir in the vanilla.
6. Immediately pour the syrup mixture over the gelatin mixture, whisking constantly until the result is light and fluffy and has tripled in size.
7. Scrape the mixture into the prepared pan and let cool at room temperature.
8. Meanwhile, combine the powdered sugar and cornstarch and sprinkle it onto a cutting board. When the marshmallow mixture is cool, turn it out of the pan onto the board.
9. Dip cookie cutters into the mixture and cut out shapes.

Next Page: Yogurt-and-Fruit Parfaits