Hot Cocoa and Homemade Marshmallows
Hot Cocoa:
Maple Marshmallows:
Hot Cocoa:
  1. Combine cocoa powder, cinnamon, and salt in a medium sized sauce pan.
  2. Add syrup and water, stir to combine.
  3. Over medium-high heat, warm while stirring constantly until mixture comes to a boil (about two minutes).
  4. Add the milk while stirring and warm, but do not let mixture come to a boil.
  5. Once warm, remove from the heat and add the vanilla extract.
Maple Marshmallows:
  1. Grease and dust a large jelly roll pan with non-GMO cornstarch or arrowroot flour.
  2. Pour cool water in a medium bowl or stand mixer bowl and top with gelatin.
  3. In a medium sauce pan, combine maple syrup and salt and heat to 240 degrees over medium-high heat. Be certain that syrup does not boil over.
  4. Once at 240 degrees, remove from heat.
  5. Using either a stand mixer or hand mixer on low, slowly add the warm syrup to gelatin mix by pouring it down the side of the bowl.
  6. Once combined, add vanilla and beat on high until mixture is fluffy and pulls from the sides of the bowl and sticks to the beaters. Be careful to not over mix.
  7. Pour marshmallows into prepped jelly roll pan, top with more cornstarch or arrowroot flour.
  8. Let marshmallows set and dry over night, then either cut with a knife or using cookie cutters.
  9. Store marshmallows in an air tight container and use more cornstarch or arrowroot powder as needed to prevent sticking.
Recipe by Scratch Mommy | Pronounce Skincare at