The Arrington Zoo

I had a few requests for these recipes so here y'all go. The above mallows were really fun and easy. And I am just tickled pink that they worked. They may not be butter Meg, but I do feel pretty proud of them. ;-)

Shelby's Homemade Hot Cocoa Mix

2 Cups nonfat dry milk
2 1/2 Cups non-dairy creamer (you can use french vanilla creamer if you want french vanilla cocoa)
3 1/2 Cups powdered sugar
1 Cup Hershey's unsweetened cocoa powder
2/3 Cup Ghirardelli sweet ground chocolate (found by the cocoa powder)
1 lrg. pkg. chocolate pudding mix (experiment with different flavors if you want)

Combine all ingredients and mix well. Store in an airtight container. When making a cup of cocoa, you're the boss. I put about 1/3 cup mix to 1 cup hot water. Top with homemade mallows!

Homemade Marshmallows (found this on the Happiness is Homemade blog)

4 envelopes unflavored gelatin (I use Knox brand)
3 cups sugar
1 1/4 cups light corn syrup (Karro)
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
powdered sugar
water
electric mixer (a Bosch or a Kitchenaid is very handy)

Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan and bring to a rolling boil over high heat. Stir constantly to dissolve sugar. Once dissolved, boil at a rolling boil without stirring for one full minute. Meanwhile, put 3/4 cup cold water into the bowl of your electric mixer, sprinkle the gelatin packets into the water and let sit to soften for 5 minutes. Then slowly pour the hot sugar syrup (make sure it's not "melt your mixer" hot) into the gelatin mixture with the mixer on low speed. (If using a hand held mixer have someone assist you, it would be a bit tricky to do on your own.) Gradually raise the speed to high. Beat for about 6 minutes. Slowly add vanilla extract. Beat on high for another 6 minutes until it starts forming stiff peaks. (mine never really formed stiff peaks, it did thicken up though). Pour mixture and spread out into a 9x13 well greased pan. Or for thinner ones spread into two different pans. Allow to sit uncovered for about 3 hours until they firm up. Once firm, sprinkle your work surface with powdered sugar and dust you hands with it. Un-mold your marshmallow slab onto the sugar and dust the bottom of it with more powdered sugar. Now you can cut your mallows how you wish. Keep your powdered sugar handy because you will need to dust the edges of each piece that you cut. You can cut into large or small squares, or use cookie cutters well dusted with powdered sugar to make fun shapes. Once well dusted, so there are no sticky edges, store marshmallows in airtight container for up to one week.

Use you imagination with these too! They can be used in your cocoa or as a fun candy. You can add a bit of peppermint oil in the mixing phase or cocoa powder for different flavored mallows. You could also cover them with cinnamon, sprinkles, coconut, etc. etc. I sprinkled mine with cinnamon for the adults and sprinkles for the kids. The cinnamon ones were super yummy with the hot cocoa. Enjoy, enjoy, enjoy!