Blood Red Hot Chocolate Marshmallow Bones Recipe 475

RED HOT MARSHMALLOWS, HOMEMADE (CINNAMON FLAVORED)

Steps:

• Prepare a 12 x 17 inch cookie sheet by covering it with aluminum foil or parchment paper and spraying it with cooking spray. Fit a standing kitchen mixer with a whisk attachment.
• Place 1/3 cup cold water in the bowl of an electric mixer and sprinkle the gelatin on top. Let it soften while you complete the next steps.
• Place the corn syrup, sugar, salt, and 1/3 cup water in a medium saucepan over medium-high heat. Stir until sugar dissolves and then continue to boil, without stirring, until mixture reaches 238 degrees (soft-ball stage) on a candy thermometer.
• Carefully remove the sugar saucepan from the heat. Turn mixer to low speed and, while mixer is whisking gelatin, slowly and carefully pour the hot syrup down the sides into the bowl.
• Once all syrup has been added, increase the mixer speed gradually until it is mixing on high. Beat until mixture is thick, white and is three times the original volume (about 10 minutes). Add cinnamon oil and food coloring and mix until combined.
• Using a well-oiled spatula, turn the marshmallow out of the mixer bowl onto the cookie sheet and spread in a thin layer evenly over the whole sheet. Let stand at room temperature until completely set, 5 hours (or overnight).
• Spray a heart-shaped cookie cutter with cooking spray, and stamp out heart marshmallows. Store in an airtight container for up to one week.

MARSHMALLOW EASTER BARK RECIPE - (4.5/5)

Steps:

• Line a small cookie sheet with parchment paper. Place white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Stir, then return to the microwave for 30 seconds. Stir again. If not fully melted, return for 30 more seconds, then remove and stir until melted. Add the marshmallows to the bowl and stir to coat (quickly so the marshmallows do not begin to melt). Transfer the chocolatey marshmallows to the prepared pan. Using a rubber spatula, extend the marshmallows to the edge of the pan. Press down slightly to make it all flat and even. Shake on any sprinkles you'd like to decorate with. Place the pan in the freezer for about 20 minutes, or until chocolate is set. Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces or, if using a cookie cutter, spray the edges with cooking spray (to avoid sticking, and cut.

BLOOD-RED HOT CHOCOLATE & MARSHMALLOW BONES RECIPE - (4.7/5)

Steps:

• Marshmallow Bones: Line 2 baking sheets with waxed paper. Combine 1/2 cup cold water and the vanilla in a mixing bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes. Bring granulated sugar, corn syrup, and remaining 1/4 cup cold water to a boil in a small saucepan. Cook, washing down sides of saucepan with a wet pastry brush, until mixture registers 234 degrees to 240 degrees on a candy thermometer. Remove from heat. Whisk gelatin mixture with a mixer on high speed for 30 seconds. With the machine running, carefully pour hot sugar mixture down the side of bowl in a slow, steady stream. Whisk mixture until very fluffy and almost stiff, 8 to 10 minutes. Transfer to a pastry bag fitted with a 1/2-inch round tip. To form the bones: In a continuous motion, pipe a small figure 8, then a straight 5-inch line, then another small figure 8. Repeat. Let bones stand, uncovered, for 10 to 12 hours in a cool, dry place. Generously sift confectioners' sugar over bones, turning to coat. Shake off excess. (The marshmallow bones will keep in an airtight container at room temperature for up to 2 weeks.) For Hot Chocolate: Bring milk and sugar to a simmer in a medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring. Serve immediately with marshmallow bones.