Ingredients and Supplies
- 2 ½ cups dry milk powder
- 1/3 cup unsweetened cocoa powder
- 1 1/4 cups sifted confectioner’s sugar
- 1/3 cup powdered non-dairy creamer
- gift bags & ties
- 1/2 cup water, divided
- 2 tablespoons plain gelatin
- 1 ¼ cup granulated sugar
- 3/4 cup Invert Sugar
- 3/8 cup light corn syrup
- 15 - 30 drops english toffee flavoring
- 1/3 cup confectioners sugar, sifted
- 1/4 cup cocoa powder, sifted
- 1/4 cup cornstarch, sifted
- parchment paper
- jelly roll pan
- bench scraper
In a large bowl, combine first four ingredients. Stir until thoroughly combined. Store in an
airtight container or package into bags for gift giving. Makes about 10 servings. For single servings, mix 1/3 cup cocoa
mixture with 1 cup boiling water. Stir to dissolve. Be sure to include directions if mix is being given as a gift.
Line a jelly-roll pan with parchment paper. Grease paper and side of pan with butter. In a mixing bowl, soak gelatin in ¼ cup water. In a saucepan, combine remaining ¼ cup water, sugar and invert sugar. Heat but do not boil; pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and toffee flavoring beating on medium-high speed of mixer until mixture is fluffy, white and doubled in bulk. Spread marshmallows into a well-buttered pan. Allow to set 24 hours before cutting . Spray the edge of a bench scraper with nonstick cooking spray to cut into squares or spray a cookie cutter with nonstick cooking spray and cut out shapes. Mix confectioner’s sugar, cocoa powder and cornstarch in a plastic bag. Add a small amount of marshmallows at a time and gently toss to coat cut marshmallows.
Package a few marshmallows with a serving of hot cocoa mix for an excellent gift!