Hot Cocoa Marshmallow Caps

Who doesn’t love an easy recipe that also looks spectacular? These mallow caps are perfect to give as gifts, offer at a hot cocoa bar, eat plain, or to cap your favorite drink. Plus, the flavor combinations are endless! You don’t have to make your own marshmallow either, I mean, can this recipe be any simpler?

Just interested in the recipe? Skip straight to it.

Since I have been posting a bit more complicated recipes, I wanted to offer something for the complete cooking novice. At first, I was thinking about making my own marshmallows, but after a divinity mishap, I wanted to let my stand mixer rest for a while. Then, I realized that you can melt down store-bought marshmallows, add some toppings to make them flavored, and boom — an easy yet impressive gift or hot cocoa bar addition.

If you are doing a hot cocoa bar this year for a holiday party/get-together, the flavors used here work great with both milk and white hot chocolate, making the hot cocoa bar that much more impressive (anytime you can throw a white hot chocolate into the mix people think you be getting all fancy 🙂 ). Also, can we talk about how Instagram worthy this is? No? You’re right, that’s not like me, I don’t know what I was thinking.

If you’re worried about texture or buoyancy, don’t be. I saw no difference in fluffiness and they were actually a bit softer in the end anyway. Also, I saw no issues with floating, they seemed to operate like a normal mallow!

Let’s get into it!

Recipe

Hot Cocoa Marshmallow Caps

Servings: 3 Mallow Caps
Time: 10 minutes
Difficulty: Easy
Print

Swirled and flavored marshmallows perfect for hot chocolate, to give as gifts, or a hot cocoa bar.

These take 10 minutes to make three, but after the initial set up, it will take less time to make more. They need an hour to cool/set-up, and time for the chocolate to set-up if you dip them.

I am using three caps as the yield because it is easiest to describe the process, however, it is really easy to just keep making more and more for the amount you need.

This recipe is super easy, but being neat and tidy will really pay off. Marshmallow can stick to anything, so try to keep your piping bag clean, and wipe off your hands immediately if you get marshmallow on them or you’ll just track the stuff everywhere.

Ingredients

15-20 regular sized, store-bought marshmallows
9 mini marshmallows (or a regular sized one cut in half)
1/4 teaspoon water + 1 cup (separated)
1-2 cups cornstarch (depends on how much you use, may want extra)
Topping of choice

– Toppings Used –

Caramel (I melted squares of caramel and piped them on so that they would harden completely)
Chocolate (I used dark chocolate and only dipped half the mallow in. Be sure to temper!)
Peppermint (I used Bobs Sweet Stripes because they melt nearly instantly in liquid and remain lightweight)
Fruity (this is more for white hot chocolate and I used Jet Puff Funmallows)

Directions

1. Prepare piping bag. Use a piping bag with the tip cut off. This will be the bag the marshmallow goes directly into. Take another piping bag and slide the tip of your choice in (large star tip #1M or round #1A). Use scissors to cut around the tip to make an opening in the bag (here are tips on using a piping bag). You can also use one bag with the tip cut off, or simply spoon out the melted marshmallow (although they will look a bit more rustic). Take a small glass cup and turn the piping bag over it effectively holding the piping bag open (example). Leave the piping bag with the tip in it off to the side.

2. Prepare your work area. Print off this template to pipe on top of. Then tape it down to your work area and cover with wax paper (can tape down the corners of wax paper too if needed). Then, using your hand or a sifter, coat lightly with cornstarch to prevent sticking. You can move the cornstarch around if it is blocking the template too much. Leave the cornstarch and sifter off to the side.

3. Prepare a hot water bath. In a small saucepan, add 1 cup of water (or less, just enough to be about 1/2″-1″ of water). Place this on medium heat until it begins to steam, then turn to low to keep it warm. This will be used to quickly clean the tip between marshmallow batches.

4. Prepare toppings. While the water heats, get your toppings ready. If you are using peppermints, unwrap and crush them up (I placed a whole one in the center too). The chocolate and caramel can be added after the marshmallows have set up. You can cut the fruity Funmallows in half if you would like, but it isn’t necessary. If using any other toppings, prepare as needed.

5. Melt mallows. In a large glass or microwave safe bowl add 15-20 marshmallows and 1/4 teaspoon water. Give a quick stir and put into the microwave for 20-30 seconds folding to stir every 7-10 seconds until the marshmallows are mostly melted. Be careful when folding and stirring to not knock all the air out of the marshmallows. The bowl may become hot so be careful.

6. Put mallows in the piping bag. Moving quickly, scoop the mostly melted marshmallows into the piping bag without a tip that is turned over a cup. If it becomes full you may need to remove it from the cup to keep filling. Once filled, push down the marshmallow gently and twist the top. Slide this bag into the one with the tip and twist the top.

7. Pipe mallows. Still moving quickly (mallow sets up quickly), pipe out three circles following the template. Place 3 mini marshmallows into the center of each circle (like in a mickey mouse shape). If using peppermint melt candies, place one into the center now instead of the marshmallows. Then pipe a swirl on top of the marshmallows like frosting a cupcake.

8. Prepare bags for the next batch. The mallow sets up quickly, so prepare the bags right after piping for the next batch. Place the piping bag with the tip into the hot/warm water bath to melt and rinse the marshmallow out of the tip. Squeeze any remaining marshmallow out of the piping bag without a tip and place back over the cup (will set up and be hard to fill if you don’t open it now. If it becomes set, microwave in 3-5 second intervals until it is warm enough to open and move the remaining marshmallow down).

9. Top mallows and starch ’em! Top marshmallows if necessary (with crushed peppermints or by pushing in the fruity Funmallows). Once they are topped (or not if doing chocolate dipped, caramel, or plain), thoroughly coat them with cornstarch. Let these sit while you do the next remaining circles on the template (repeating steps 5-9) or for at least 10 minutes.

10. Transfer to sheet pan. Once the marshmallows have set for at least 10 minutes, transfer them to another cornstarched surface using a bench scraper or simply pick them up with the wax paper. I let my marshmallows sit in their cornstarch coating overnight in a cold oven, but at least an hour should be good.

11. Dust them off. When you are ready to serve, use a pastry brush or silicone basting brush to swipe off the cornstarch, flip and pat to remove excess, then brush off once more to remove anything else. Don’t forget the bottoms!

If you are chocolate dipping them or adding a caramel drizzle, do so after they are dusted off and let them sit for half an hour or more to set up completely.

12. Serve. Place these on a platter like in the pictures and serve with a pair of tongs and prepared hot cocoa, or place stacked with a piece of wax paper in between into a tall cellophane bag tied off at the top for gifts.