{8.window – recipe / hot cocoa with marshmallows}

yeah, you probably think ‘why do i need a recipe for this?’ but hey, it is a martha stewart treat again… so here we go…
well, of course you don’t need the recipe for the hot cocoa but for the incredible marshmallow snowflakes you ABSOLUTELY do!

• 2 envelopes (each 1 scant tablespoon) unflavored gelatin
• 1 1/2 cups sugar
• 2/3 cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• vegetable-oil cooking spray

coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. spray parchment; set aside. pour 1/3 cup cold water into the bowl of an electric mixer. sprinkle with gelatin; let mixture soften, about 5 minutes.
place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
with mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. add vanilla, and beat 30 seconds to combine.
pour mixture onto prepared baking sheet; smooth with an offset spatula. let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. cut out as many individual marshmallows as possible; coat cutter with more spray as needed. use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

{recipe and pic: martha stewart}

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