SALTED CARAMEL HOT CHOCOLATE STICKS

Wonderful! I made this for my family, and it was just the treat to warm us up on our cold, snowy morning. They were kind of small servings, but that's OK because it lasted a long time since we slowly sipped the steaming hot beverage to savor every bit of it to the last drop. I didn't have any pecans, so I will have to try this again and add the crushed pecans on top. 

Wow! My husband are loving this! My lovely husband just told me that, "this is the best hot chocolate that I have EVER had!". If you knew my son, you would know that there is no higher compliment when it comes to food! Talk about an easy recipe with decadent results. I made this as listed and wouldn't change a darn thing! This was made for Lavender Lynn as a result of her winning the Went To The Market's special February event.

SALTED CARAMEL HOT CHOCOLATE STICKS

INGREDIENTS

Nonstick Cooking Spray

1 C. Cold Water, divided

3 -1/4 oz. packets Unflavored Gelatin(3/4 oz. total or 3 packages at .25 oz. each)

2 C. Sugar

⅔ C. Light Corn Syrup

¼ t. Salt

2 t. Vanilla Extract

½ C. Powdered Sugar

½ C. Cornstarch

INSTRUCTIONS

• Line 13x9x2-inch or 8x8 inch metal baking pan with foil.
• Coat foil lightly with nonstick spray.
• Pour ½ cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
• Combine 2 cups sugar, corn syrup, salt, and remaining ½ cup cold water in heavy medium saucepan.
• Stir over medium/low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
• Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
• Add vanilla and beat to blend, about 30 seconds longer.
• Scrape the marshmallow mixture into prepared pan.
• Smooth top with wet spatula(I use my fingers, dipped in a little water). Let stand uncovered at room temperature until firm, about 4 hours.
• Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches.
• Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray.
• Cut marshmallows into squares. I cut them into squares that are about 1½"x1½".
• Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
• Store the marshmallows in an air-tight container.

READ MORE >>>>> Salted Caramel Hot Chocolate Sticks @ thekitchenmccabe.com

=============================================================================

Tweet