Hot Chocolate with Homemade Marshmallows

Instructions

1. 1

   Line a 13 x 9-inch (33 x 23 cm) mould with plastic wrap and oil it with your fingers.

2. 2

   In a bowl, combine the sugar, hot water and vanilla.

3. 3

   In another bowl, sprinkle the gelatin over the cold water. Let bloom for 5 minutes. Heat the gelatin in the microwave oven or in a bowl placed over a saucepan of simmering water until it has completely dissolve. Add to the sugar mixture.

4. 4

   Beat with an electric mixture for 10 minutes or until the mixture obtains the texture of a soft meringue. Spread into the mould and use a spatula to smooth the surface. Let set in the mould overnight.

5. 5

   In a bowl, combine the icing sugar with the cornstarch.

6. 6

   Sprinkle a work surface and knife blade with some of the cornstarch-sugar mixture. Unmould the marshmallow onto the work surface. Slice into cubes and cover in the cornstarch mixture. Transfer to a sieve and shake to get rid of any excess cornstarch.

7. 7

   The marshmallows will keep for 1 week in airtight container at room temperature.