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Best Hot Cocoa Bar with Homemade Marshmallows

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Create a cozy hot cocoa bar with pillowy homemade marshmallows and a rich chocolate base. Perfect for holiday parties, snow days, or any occasion that calls for warmth and togetherness.

Ingredients

Scale
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) light corn syrup
  • ¾ cup (180ml) cold water, divided
  • 3 tablespoons unflavored gelatin powder (about 3 packets)
  • 2 teaspoons (10ml) vanilla extract
  • ½ cup (60g) powdered sugar (for dusting)
  • 4 cups (960ml) whole milk
  • 6 ounces (170g) semi-sweet chocolate chips
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-process preferred)
  • 3 tablespoons (38g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt (about ⅛ teaspoon)
  • Whipped cream (optional, for serving)
  • Crushed candy canes (optional, for serving)
  • Mini chocolate chips (optional, for serving)
  • Caramel sauce (optional, for serving)
  • Cinnamon sticks (optional, for serving)
  • Sea salt flakes (optional, for serving)

Instructions

  1. Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving overhang. Lightly grease and dust with a mixture of powdered sugar and cornstarch.
  2. Bloom the gelatin: In the bowl of a stand mixer, combine ½ cup cold water with gelatin powder. Let sit for 5-10 minutes until firm.
  3. Make the sugar syrup: In a saucepan, combine sugar, corn syrup, and remaining ¼ cup cold water. Bring to a boil over medium-high heat without stirring until it reaches 240°F (115°C) on a candy thermometer.
  4. Combine and whip: With mixer on low, slowly pour hot syrup into bloomed gelatin. Increase speed to medium-high and whip for 10-12 minutes until thick, glossy, and holding stiff peaks.
  5. Add vanilla: Mix in vanilla extract on low until just combined.
  6. Pour and set: Scrape mixture into prepared pan, spread evenly, and dust top with powdered sugar mixture. Let sit uncovered at room temperature for at least 4 hours or overnight.
  7. Cut and store: Lift marshmallow block out, cut into squares with a dusted knife, and toss in more powdered sugar. Store in an airtight container at room temperature for up to 2 weeks.
  8. Heat the milk: In a saucepan, warm whole milk over medium heat until steaming but not boiling.
  9. Add chocolate and cocoa: Reduce heat to low, add chocolate chips, cocoa powder, sugar, and salt. Whisk constantly until smooth (3-5 minutes).
  10. Finish with vanilla: Remove from heat and stir in vanilla extract. Adjust sweetness if needed.
  11. Keep warm: Transfer to a slow cooker on warm setting for serving.
  12. Set up the cocoa bar: Arrange mugs, hot cocoa, marshmallows, and toppings in small bowls. Let guests build their own cups.

Notes

Marshmallows can be made up to 2 weeks ahead. For dairy-free, use oat milk and dairy-free chocolate chips. Avoid making marshmallows on humid days as they may not set firmly. Grease all utensils that touch marshmallow mixture to prevent sticking.

Nutrition

Keywords: hot cocoa, homemade marshmallows, cocoa bar, winter drink, holiday recipe, marshmallow recipe

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