Valentine's Day Cocoa with Homemade Marshmallows

I'm so happy to finally share the news that this blog will have contributors join the team. First up, I want to introduce my friend and fellow blogger, Jennifer Gunn, the voice behind Haute Down South. She will be a food contributor sharing her passion for cooking and baking. I will also share a few recipes here and there, but I'm so happy Jennifer agreed to be part of A Dose of Pretty.

Hi, Everyone! This is Jennifer from Haute Down South I am so excited to be contributing to A Dose of Pretty. Sara inspires me on a daily basis with her creativity and style, and I am very thankful to call her my friend. Thank you for having me!

Now, I have to tell you, as a mom, Valentine's Day is one of my favorite holidays to celebrate with my kiddos. They know their little goodies come from us, so I don't have to stress over keeping things a huge secret or worry about pretending it is all from Santa or the Easter Bunny. We don't do anything very elaborate on the actual day, but there will be a surprise of a new book, some festive chocolates and maybe a balloon or two. I love how simple it is.

Beginning February first, I try to make treats that are representative of Valentine's Day. We have a few family favorites, but every year I like to try something new. This year it was homemade heart-shaped marshmallows. And of course, I turned to Ina for the recipe. Because really, has The Barefoot Contessa ever let us down? I did research several different recipes, though. Most of them were exactly the same in ingredients and method with the exception of the amounts of corn syrup and sugar varying a bit. But, since Mrs. Garten also had a video I could watch, I went with who I trust.

The marshmallows were so easy to make, and they taste so much better than the store-bought kind. I like that I can go with the tried and true vanilla flavor, or make them more elaborate with different flavorings, colors and shapes. They do have to dry out after being poured in the pan and before being cut, so make sure you allow yourself at least a day when making them. And I would definitely recommend watching the video if it is your first time making them; it definitely put me at ease. I also splurged on this heart-shaped cookie cutter set from Williams-Sonoma because they are heat resistant, have deep sides and come in several different sizes. They were worth every penny when shaping the marshmallows.

I never got around to making hot chocolate at Christmas, probably because it never really got cold here in Houston. Since I wanted to make marshmallows, I decided that cocoa would be the perfect accompaniment. And my children were delighted. But the marshmallows are yummy and pretty enough to stand alone, and little treat bags of them would be perfect as classroom Valentine's treats. The hot chocolate will last for a few days in the refrigerator. Just stir the chocolate that settles in the bottom before you reheat it. I hope that if you ever wanted to make homemade marshmallows, this will give you the nudge to do it. The plastic package of jet-puffed, rubbery ones will never be the same in my eyes. Enjoy!

Homemade MarshmallowsAdapted from The Barefoot ContessaMakes 20 to 403 Packages Unflavored Gelatin1 1/2 Cups Granulated Sugar1 Cup Light Corn Syrup1/4 Tsp Kosher Salt1 Tbsp Vanilla Extract(Pink Food Coloring)Confectioners SugarCombine the gelatin and 1/2 cup cold water in a small bowl, whisk to thoroughly combine. Allow to sit while you make the sugar syrup.In a medium saucepan fitted with a candy thermometer, combine the sugar, corn syrup, salt and 1/2 cup of cold water and cook over medium heat, stirring a little just to mix at the beginning. Let it cook over medium heat until the sugar dissolves and the mixture is boiling, then raise the heat to high. Cook over high heat until it reaches 240 degrees exactly on the candy thermometer. Remove from heat immediately and pour into a 2 or 4 cup heat resistant measuring cup (this will make it easier to pour into the mixing bowl), but be careful because it is HOT.With a rubber spatula, scoop the softened gelatin into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer onto low and slowly pour in the syrup mixture. Keep mixing on low until the gelatin has dissolved. After it is dissolved, turn the mixer onto high and whisk until the marshmallow mixture has cooled down and is very thick. This will take about 15 minutes. While it is whipping, use a sieve to sift a generous amount of confectioners sugar into the entire bottom of a non-metal 9x13 dish. I used a pyrex casserole dish. The powdered sugar keeps the marshmallows from sticking to the bottom.After the mixture is very thick, add in your vanilla and whip until thoroughly mixed. Then add your food coloring and whip until thoroughly mixed. Using a rubber spatula, scoop and pour the marshmallow creme into the prepared dish and smooth out the top. It will be sticky. Sift another thick layer of powdered sugar onto the top. Let it sit uncovered overnight to cool and dry out.When you're ready to cut, take a sharp paring knife and loosen the edges, then flip out onto a half sheet pan. Mine did not fall out, but after I separated the sides, i was able to stick my fingers under and lift it out like a sheet of marshmallow very easily. Cut with a sharp knife or cookie cutters. Hot ChocolateMakes 4 Cups2/3 Cup Granulated Sugar1/4 Cup Cocoa PowderPinch of Sea Salt1 Tsp Vanilla4 Cups MilkCombine the sugar, cocoa powder, salt and 1/3 cup hot water in a saucepan over medium heat. Whisk together and bring to a boil. Boil for 2 minutes and add the vanilla, stirring until combined. Stir in the milk and whisk till combined. Continue stirring until hot chocolate is thoroughly heated, but not boiling. Serve immediately or store in the refrigerator and reheat as needed, making sure to stir the chocolate that settles on the bottom.