More Homemade Gifts: Marshmallows and Hot Chocolate Mix

So, I've spent the afternoon baking mini loaves of pumpkin bread and making spiced pecans. Will put the pecans into jars and wrap the pumpkin bread in colored cellophane. Top all with a bow and get ready to distribute to friends and neighbors. As I've said before, I think homemade gifts are the best kind. So how excited was I to get a Christmas tin filled with delicious peppermint marshmallows and hot chocolate mix from a couple we know. Didn't even have to test this recipe! Tried them last night before bed and immediately asked for the how-to's on both. here you go. They both seem simple enough that they still could be accomplished in time to make people on your gift list quite happy. (Don't forget to make enough for yourself to keep!)

Hot Chocolate Mix
1 (25.6 oz.) pkg. instant nonfat dry milk
1 (6 oz.) jar powdered non-dairy creamer
2 cups powdered sugar
1 (16 oz.) can nestle chocolate mocha

Mix all together and put in jar. To make a great cup of hot chocolate, add 1/4 cup mix to a mug full of hot water and stir. Mini marshmallows on top are at your discretion.

Peppermint Marshmallows
1 cup powdered sugar
3.5 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1 teaspoon peppermint extract
Red food coloring

Oil bottom and sides of a 13 x 9 inch baking pan. Dust sides and bottom with some powdered sugar.

In a bowl for standing mixer, sprinkle gelatin over the cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water and salt over low heat (stir constantly with wooden spoon) until sugar is dissolved. Increase heat to medium and bring to a boil without stirring, until a candy thermometer reads 240 degrees F (about 12-13 minutes).

Remove pan from heat and immediately pour mixture over gelatin mixture stirring until gelatin is dissolved. Beat this mixture on high speed for about 6 minutes. The mixture should be white, thick and about triple in volume.

In a large bowl with cleaned beaters, beat whites until they just hold stiff peaks. Stir egg whites, sugar mixture, peppermint extract and a couple drops of food coloring together until just combined. Pour mixture into baking pan.

Sift 1/4 cup powdered sugar evenly over top of the mixture. Chill uncovered for 3 hours to 1 day.

After cooled, gently remove and place on a cutting board and cut into 1 inch cubes.

Makes about 96 marshmallows.