Skip To Main Content

Your Cart

Loading
All Recipes

Mexican Hot Chocolate Marshmallows

  • Difficulty Moderate
  • Time 45 minutes
Mexican Hot Chocolate Marshmallows
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Hot Chocolate Marshmallows

Mexican Hot Chocolate Marshmallow

  • Author: Spiceology
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 812 servings 1x

Ingredients

Scale

  • cooking spray
  • 3⁄4 cup cold water
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1⁄2 teaspoons)
  • 3 cups granulated sugar
  • 1 1⁄4 cups light corn syrup
  • 1⁄4 teaspoon salt
  • 2 tablespoons Spiceology Mexican Hot Chocolate Blend
  • 2 teaspoons pure vanilla extract
  • 1 1⁄2 cups confectioners’ sugar


Instructions

  1. Spray a 13×9-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Spray parchment with oil; set aside.
  2. Put granulated sugar, corn syrup, salt, and 3⁄4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238°F on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3⁄4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With the mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise the speed to high; beat until mixture is very stiff, about 12 minutes. Beat in Spiceology’s Mexican Hot Chocolate and vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours, or overnight.
  5. Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallows into 2-inch squares. Sift remaining 1⁄2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Store in an airtight container for up to 2 weeks.

Mexican hot chocolate marshmallows on food tray with spice jar

Used in this Recipe

Naughty 4 Pack

$48.00

Other Recipes you might enjoy

Top 10 spices to keep in your kitchen

10 Spices to Keep In Your Kitchen

Turmeric Smoothie

30+ Tried & True Turmeric Recipes (including a delicious Turmeric Smoothie)

4th of July Hot Dogs

4th of July Hot Dogs

Achiote Bloody Mary Cocktail

Achiote Bloody Mary Cocktail

Acorn Squash Au Gratin

Acorn Squash Au Gratin

Tinga chicken tacos

Adam McKenzie’s Tinga Chicken Tacos

ADOBO HONEY BRAISED PORK Recipe by: Derek Wolf

Adobo Honey Braised Pork

Agedashi tofu in a bowl with broth

Agedashi Tofu

Apple Cinnamon banana muffins drizzled with chocolate syrup

Apple Cinnamon Banana Muffins

Apple cinnamon pork brine

Apple Cinnamon Brined Pork

Applewood smoked cordon bleu chicken

Applewood Smoked Salt Chicken Cordon Bleu

Arroz con pollo

Arroz Con Pollo