Homemade Cocoa Kit

Check out these adorable homemade Cocoa kits I made as family gifts this year.  And naturally I had to sample each variation for quality control purposes.  

For a tutorial on the treat box stop by Split Coast Stampers.  

Homemade Cocoa Mix

Ingredients:

10-2/3 cups instant nonfat powdered milk

6 oz. jar powdered nondairy creamer

4 cups powdered sugar

2 cups unsweetened cocoa powder

1 cup sugar

2 tablespoons cinnamon

Directions:

Combine all ingredients in large bowl and stir gently to mix well.  Store in an airtight container in a cool dark place.  This makes 17 cups of mix.  

For one serving, stir 3 tablespoons of homemade hot chocolate mix into 1 cup of hot water or milk until dissolved.  

Homemade Marshmallows (Like a little fluffy piece of Heaven in your cup!)

Ingredients:

.75 oz. unflavored gelatin (3 envelopes of Knox gelatin)

1/2 cup cold water

2 cups granulated sugar

2/3 cups light corn syrup

1/4 cup water

1/4 teaspoon salt

1 tablespoon vanilla extract

Directions:

Line 9 x 9-inch pan with plastic wrap and lightly oil it.  Set aside.  

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water.  Soak for 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan.  Bring the mixture to a rapid boil and boil hard for 1 minute.  

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed.  Add the salt and beat for 12 minutes.  After 12 minutes, add in vanilla extract and beat to incorporate.

Scrape marshmallow into the prepared pa and spread evenly (lightly greasing your hands and spatula helps here).  Take another piece of lightly oiled plastic wrap and press lightly on top of marshmallow, creating a seal.  Let mixture sit for a few hours or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners' sugar.  Remove marshmallows from pan and cut into equal pieces with scissors or chef's knife.  Dredge each piece of marshmallow in confectioners' sugar mixture.  Store in airtight container.

Makes about 40 large marshmallows, depending on the size you choose to cut them.  

Chocolate Cups (So fun!)

Ingredients:

1/2 cup semisweet chocolate chips

1 teaspoon shortening

Whip Cream in a can 

Directions:

In a microwave, melt chips and shortening; stir until smooth.  With a small pastry brush or 1/2 teaspoon measure, spread chocolate mixture on the inside of 1-in foil or paper candy cups.  Place on baking sheet.  Refrigerate for 45 minutes or until firm.  Just before serving remove foil or paper cups and add whipped cream.  

Yield: 16 chocolate cups