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Hot Chocolate on a Stick

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This creamy chocolate confection can be left in its pure form, stuck on a stick either alone or topped with marshmallows and nibbled solo, or swirled through hot milk for decadent hot chocolate. And it’s so simple to make!

(Recipe courtesy of King Arthur Flour.)

Ingredients

  • ½ cups Heavy Cream
  • 14 ounces, fluid Can Sweetened Condensed Milk
  • 3 cups Semisweet Or Bittersweet Chocolate, Chopped Or In Chip Form
  • ¾ cups Unsweetened Baking Chocolate
  • 36 pieces Lollipop Or Wooden Sticks Or Candy Canes

Preparation

Optional additional ingredients: crushed candy canes, marshmallows and/or cocoa powder.

Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside.

Combine the cream and sweetened condensed milk in a heavy-bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching.

Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes. After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.)

Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan. Allow to cool at room temperature 12 hours or overnight so that it firms slowly.

Take the fudge from the pan and remove the foil. Place on a cutting board.

Using a knife heated with hot water and wiped dry, cut the fudge into 36 equal-sized cubes. You can either stick a lollipop stick (or candy cane) into the center of each block or leave them as is. Additionally, you can press the cut sides of the fudge into crushed candy canes, roll them in cocoa powder or top with marshmallows.

(Recipe courtesy of King Arthur Flour.)

For homemade marshmallows, use this recipe:

Homemade Marshmallows

Ingredients:

* .75-oz unflavored gelatin (3 envelopes of Knox gelatin)
* 1/2 cup cold water
* 2 cups granulated sugar
* 2/3 cups light corn syrup
* 1/4 cup water
* 1/4 teaspoon salt
* 1 tablespoon vanilla extract (or other flavor extract)
* Confectioners’ sugar

Line a 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or nonstick cooking spray. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.

Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.

Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

Sprinkle a cutting surface very generously with confectioner’s sugar. Remove marshmallow from pan and lay on top of the sugar. Dust the top generously with sugar as well. Use a large, sharp knife to cut into squares. Separate pieces and toss to coat all surfaces with the sugar.

Store in an airtight container.

10 Comments

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Devon on 11.28.2010

What kind of neutral oil does everyone use? Thanks!

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satinswan on 5.6.2010

I made this recipe around Christmas-time and modified it into a second version that used about half milk-chocolate (which resulted in a softer, chewier outcome, with a less intense richness that everybody seemed to find equally pleasing).

I found that, stored in the aluminum pans I made them in, in a plastic grocery bag that was loosely tied shut, these babies lasted from when I made them just before Christmas until we finished them all off sometime in February. The original recipe ones got a teeny, tiny bit dry on the outside, but were still soft in the center. The milk chocolate ones firmed up slightly over time, but more or less stayed soft and chewy.

The only thing I wished for was my KitchenAid for the marshmallows – my poor little hand-mixer did the job, but under protest.

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missdiff on 4.20.2010

I made this last night, marshmallows and all, and I couldn’t be happier or more tempted to eat sinful amounts of fudge and marshmallows…

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traceyb on 2.5.2010

I made these and gave them away as gifts. Kept some for us, and they were delicious!

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tinalouise39180 on 12.16.2009

I made these this past weekend. I cut them up and place them in a mini-cupcake liner top with a jumbo marshmallow stuck a stick in it and wrap with plastic wrap. I purchased some $1 coffee cups, made a gift tag that gave the instructions to melt in warm mik and then made a tag that had the ingredients and with the instruction on how to make it. Oh yeah, I also put the web address on the gift tag. My daughter gave these out as gifts to her 7 junior high teachers. I made extra for little happys for other people.

Oh, also I’m not crazy about chocolate but this makes really good hot milk chocolate.

3 Reviews

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Lara on 10.15.2012

I made these and the fudge was super YUM! Instead of making plain marshmallows I made Chai flavored. Pretty easy and fun to make. Great gift idea for the holiday season!

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2ndCareerNurse on 1.7.2012

We made these for Christmas presents this year. Personally I think these make the best fudge I’ve ever eaten, but they make pretty awesome hot chocolate, too, if you let them get that far. I’ll be making these again, probably won’t wait til next Christmas.

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lorelei on 1.5.2011

I finally made these this past Christmas. I ran out of steam last year. They were awesome. The marshmallows added the perfect touch. I gave some away and the rest lasted us about two weeks. I thought it was already getting a bit dry by then. They still tasted great but seemed to take a bit more effort to melt. I don’t know if I can go back to the same old hot cocoa after those!

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