Spooky Marshmallows and Cocoa

Marshmallows

Ingredients:
4 egg whites
½ cup water
1 ½ cups granulated sugar
1 Tablespoon vanilla extract

To make:
In a mixer, begin to whisk egg whites on medium speed. In a small saucepan, combine and bring to a boil the water and granulated sugar. When the syrup reaches 265ºF on a candy thermometer, carefully and slowly pour the syrup into the egg whites, with the mixer on medium speed, until all the syrup is in the mixer. Add vanilla extract.

Turn mixer to high speed and continue whisking until the sides of the bowl are room temperature. Have a cookie sheet lined with parchment and dusted with powdered sugar. Using a pastry bag, pipe a quarter-sized blob of marshmallow onto the paper and pull away towards the bottom of the blob to finish. Repeat until all the marshmallow cream is used. Allow the marshmallows to dry in a cool, dry place. With melted chocolate, pipe dots on the top of the blob for eyes, and crescents for mouths.

Josh Feathers' Fabulous Cocoa Mix

Ingredients:
6 ounces dark chocolate
4 ounces milk chocolate
4 ounces nonfat milk powder
6 ounces powdered sugar
1 ½ ounces granulated sugar
6 ounces cocoa powder
1/8 teaspoon cayenne
1 teaspoon ground cinnamon
½ teaspoon ground coriander

To make:
Combine all ingredients in a food processor and grind very well. Store in an air-tight container.

For one cup of cocoa, add 4 Tablespoons to a cup of boiled water. Stir to combine and add 2 Tablespoons of half and half. Top with a ghostly marshmallow.

– Maggie Davidson, Pastry Chef