This is a yummy variation on the usual Carnation hot cocoa packet. It's the first time I've made it from scratch and it'll now be my standard. I was making it for 6 so I just evened everything out to make it easier. I used 6 ounces Ghirardelli semi-sweet chocolate chips (you can never have too much chocolate!) and crushed 25 candy canes. It took a bit of time for it to all meld together, but it was definitely worth it (I baked some fresh cookies from batter I'd made earlier while it simmered). I put regular sized candy canes in because it's all I had. All that was in the cocoa melted. I didn't have whipped cream so I used mashmallows. I'll try the whipped cream next time. It's especially great during the holiday season.
CANDY CANE MARSHMALLOWS FOR YOUR HOT COCOA
INGREDIENTS
24 small Candy Canes, unwrapped
12 Marshmallows
1 cup Chocolate Dipping Chips/Melts
INSTRUCTIONS
- Cover a cookie sheet or tray with wax paper.
- Crush half of the candy canes in food processor, until they are small bits.
- Insert a candy cane in each marshmallow as shown and freeze these for 15 minutes.
- Melt chocolate in microwave for 30 seconds, stir and repeat in 15 sec intervals until smooth.
- Dip each marshmallow half way in chocolate and immediately sprinkle with the crushed candy canes.
- Place on the waxed paper, flat side down, as shown.
- Place in a cool spot to set.
READ MORE >>>>> Candy Cane Marshmallows for Your Hot Cocoa @ blommi.com
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