1To make whipped cream, beat 2 cups of cold, heavy whipping cream vigorously in a bowl.
2To make whipped cream, beat 2 cups of cold, heavy whipping cream vigorously in a bowl.
3To make whipped cream, beat 2 cups of cold, heavy whipping cream vigorously in a bowl.
4Gradually add 3 tablespoons of sugar while continuing to beat the cream until it thickens to a soft peak consistency.
5Gradually add 3 tablespoons of sugar while continuing to beat the cream until it thickens to a soft peak consistency.
6Gradually add 3 tablespoons of sugar while continuing to beat the cream until it thickens to a soft peak consistency.
7Add 2 teaspoons of vanilla bean paste and gently whisk it in without introducing too much air.
8Add 2 teaspoons of vanilla bean paste and gently whisk it in without introducing too much air.
9Add 2 teaspoons of vanilla bean paste and gently whisk it in without introducing too much air.
10Transfer the whipped cream to a piping bag with a star tip and keep it cold.
11Transfer the whipped cream to a piping bag with a star tip and keep it cold.
12Transfer the whipped cream to a piping bag with a star tip and keep it cold.
13To make marshmallows, add 0.5 cup of water to the bowl of a stand mixer or a large bowl if using a hand blender.
14To make marshmallows, add 0.5 cup of water to the bowl of a stand mixer or a large bowl if using a hand blender.
15To make marshmallows, add 0.5 cup of water to the bowl of a stand mixer or a large bowl if using a hand blender.
16Sprinkle 3 packets of unflavored powdered gelatin over the water and let it hydrate without stirring.
17Sprinkle 3 packets of unflavored powdered gelatin over the water and let it hydrate without stirring.
18Sprinkle 3 packets of unflavored powdered gelatin over the water and let it hydrate without stirring.
19In a small sauce pot, combine 1.5 cups of sugar, 1.25 cups of light corn syrup, and 0.5 cup of water.
20In a small sauce pot, combine 1.5 cups of sugar, 1.25 cups of light corn syrup, and 0.5 cup of water.
21In a small sauce pot, combine 1.5 cups of sugar, 1.25 cups of light corn syrup, and 0.5 cup of water.
22Stir these ingredients together until homogeneous, ensuring no dried sugar remains at the bottom.
23Stir these ingredients together until homogeneous, ensuring no dried sugar remains at the bottom.
24Stir these ingredients together until homogeneous, ensuring no dried sugar remains at the bottom.
25Set the pot over medium heat, add a tiny pinch of salt, and bring to a boil.
26Set the pot over medium heat, add a tiny pinch of salt, and bring to a boil.
27Set the pot over medium heat, add a tiny pinch of salt, and bring to a boil.
28Cook the syrup until it reaches 240°F, then remove from heat.
29Cook the syrup until it reaches 240°F, then remove from heat.
30Cook the syrup until it reaches 240°F, then remove from heat.
31Carefully transfer the hot sugar syrup to the bloomed gelatin in the stand mixer bowl.
32Carefully transfer the hot sugar syrup to the bloomed gelatin in the stand mixer bowl.
33Carefully transfer the hot sugar syrup to the bloomed gelatin in the stand mixer bowl.
34Start the mixer on low speed and slowly drip the sugar syrup down the side of the bowl.
35Start the mixer on low speed and slowly drip the sugar syrup down the side of the bowl.
36Start the mixer on low speed and slowly drip the sugar syrup down the side of the bowl.
37Once the gelatin starts to melt and emulsify, increase the speed to medium, continuing to pour the syrup.
38Once the gelatin starts to melt and emulsify, increase the speed to medium, continuing to pour the syrup.
39Once the gelatin starts to melt and emulsify, increase the speed to medium, continuing to pour the syrup.
40Increase to high speed while slowly adding the remaining syrup.
41Increase to high speed while slowly adding the remaining syrup.
42Increase to high speed while slowly adding the remaining syrup.
43Beat the mixture for a few minutes until it is thick, creamy, white, and holds a light soft peak.
44Beat the mixture for a few minutes until it is thick, creamy, white, and holds a light soft peak.
45Beat the mixture for a few minutes until it is thick, creamy, white, and holds a light soft peak.
46Lower the mixer speed to medium and add 2 teaspoons of vanilla extract.
47Lower the mixer speed to medium and add 2 teaspoons of vanilla extract.
48Lower the mixer speed to medium and add 2 teaspoons of vanilla extract.
49Prepare a baking sheet by spraying it lightly with oil, then place parchment paper on top and lightly spray the parchment.
50Prepare a baking sheet by spraying it lightly with oil, then place parchment paper on top and lightly spray the parchment.
51Prepare a baking sheet by spraying it lightly with oil, then place parchment paper on top and lightly spray the parchment.
52Dust the parchment paper generously with a mixture of equal parts potato starch and powdered sugar.
53Dust the parchment paper generously with a mixture of equal parts potato starch and powdered sugar.
54Dust the parchment paper generously with a mixture of equal parts potato starch and powdered sugar.
55Scoop the marshmallow mixture into a large piping bag and pipe thin lines across the baking sheet to create mini marshmallows.
56Scoop the marshmallow mixture into a large piping bag and pipe thin lines across the baking sheet to create mini marshmallows.
57Scoop the marshmallow mixture into a large piping bag and pipe thin lines across the baking sheet to create mini marshmallows.
58Dust the piped marshmallows lightly with the starch mixture.
59Dust the piped marshmallows lightly with the starch mixture.
60Dust the piped marshmallows lightly with the starch mixture.
61Let the marshmallows sit at room temperature for at least 4 hours, ideally 5 hours, or overnight.
62Let the marshmallows sit at room temperature for at least 4 hours, ideally 5 hours, or overnight.
63Let the marshmallows sit at room temperature for at least 4 hours, ideally 5 hours, or overnight.
64Once rested, roll the marshmallows back and forth to coat the edges with starch.
65Once rested, roll the marshmallows back and forth to coat the edges with starch.
66Once rested, roll the marshmallows back and forth to coat the edges with starch.
67Dust a knife with starch and cut the marshmallow strips into 0.5-inch segments.
68Dust a knife with starch and cut the marshmallow strips into 0.5-inch segments.
69Dust a knife with starch and cut the marshmallow strips into 0.5-inch segments.
70Toss the cut marshmallows together to coat them in starch.
71Toss the cut marshmallows together to coat them in starch.
72Toss the cut marshmallows together to coat them in starch.
73For the easy hot chocolate mix, combine 1 cup of cocoa powder, 1 cup of powdered sugar, 0.25 cup of light brown sugar, and 0.5 teaspoon of fine sea salt in a bowl.
74For the easy hot chocolate mix, combine 1 cup of cocoa powder, 1 cup of powdered sugar, 0.25 cup of light brown sugar, and 0.5 teaspoon of fine sea salt in a bowl.
75For the easy hot chocolate mix, combine 1 cup of cocoa powder, 1 cup of powdered sugar, 0.25 cup of light brown sugar, and 0.5 teaspoon of fine sea salt in a bowl.
76Carefully whisk the ingredients together.
77Carefully whisk the ingredients together.
78Carefully whisk the ingredients together.
79Store the cocoa mix in an airtight container.
80Store the cocoa mix in an airtight container.
81Store the cocoa mix in an airtight container.
82To make easy hot chocolate, mix 0.25 cup of the cocoa mix with 1 cup of hot milk.
83To make easy hot chocolate, mix 0.25 cup of the cocoa mix with 1 cup of hot milk.
84To make easy hot chocolate, mix 0.25 cup of the cocoa mix with 1 cup of hot milk.
85For the ultimate hot chocolate, thinly chop 1 lb of 60 to 70% dark chocolate.
86For the ultimate hot chocolate, thinly chop 1 lb of 60 to 70% dark chocolate.
87For the ultimate hot chocolate, thinly chop 1 lb of 60 to 70% dark chocolate.
88In a sauce pot, combine 3.5 cups of whole milk, 0.25 cup of heavy whipping cream, 0.25 cup of sugar, 0.5 teaspoon of salt, and 1 teaspoon of vanilla paste.
89In a sauce pot, combine 3.5 cups of whole milk, 0.25 cup of heavy whipping cream, 0.25 cup of sugar, 0.5 teaspoon of salt, and 1 teaspoon of vanilla paste.
90In a sauce pot, combine 3.5 cups of whole milk, 0.25 cup of heavy whipping cream, 0.25 cup of sugar, 0.5 teaspoon of salt, and 1 teaspoon of vanilla paste.
91Heat the mixture over medium heat, whisking to dissolve the sugar, until steamy and hot but not boiling.
92Heat the mixture over medium heat, whisking to dissolve the sugar, until steamy and hot but not boiling.
93Heat the mixture over medium heat, whisking to dissolve the sugar, until steamy and hot but not boiling.
94Remove from heat and add all the chopped chocolate, shaking to distribute evenly.
95Remove from heat and add all the chopped chocolate, shaking to distribute evenly.
96Remove from heat and add all the chopped chocolate, shaking to distribute evenly.
97Let the mixture sit for about 2 minutes, then whisk until fully melted and combined.
98Let the mixture sit for about 2 minutes, then whisk until fully melted and combined.
99Let the mixture sit for about 2 minutes, then whisk until fully melted and combined.
100If not fully melted, place on low heat and stir frequently, being careful not to boil.
101If not fully melted, place on low heat and stir frequently, being careful not to boil.
102If not fully melted, place on low heat and stir frequently, being careful not to boil.
103For an extra smooth texture, use an immersion blender or pass the hot chocolate through a fine mesh strainer.
104For an extra smooth texture, use an immersion blender or pass the hot chocolate through a fine mesh strainer.
105For an extra smooth texture, use an immersion blender or pass the hot chocolate through a fine mesh strainer.
106Serve the hot chocolate with a generous dollop of homemade whipped cream in the center.
107Serve the hot chocolate with a generous dollop of homemade whipped cream in the center.
108Serve the hot chocolate with a generous dollop of homemade whipped cream in the center.