Directions:

Chocolate Marshmallows (yields 60)

Line an 8-inch-square baking dish with foil, then mist inside with cooking spray.

Whisk ⅛ cup cocoa powder with ⅛ cup hot water in a bowl until dissolved.

Combine gelatin with ½ cup water in a separate large bowl; let stand 5 minutes. Beat cocoa mixture into gelatin mixture with an electric mixer on low speed until just combined.

Combine granulated sugar, corn syrup, and ½ cup water in a saucepan. Cook over medium heat, stirring, until sugar dissolves. Increase heat to high and cook 8 minutes (do not stir). Remove saucepan from heat and immediately pour hot sugar mixture into gelatin mixture; beat on low speed until combined. Increase speed to high and beat until thick and fluffy, 10 minutes.

Pour mixture into prepared baking dish, using damp fingers to smooth top. Combine ½ cup cocoa with confectioners’ sugar; sprinkle some cocoa mixture over top. Cover with plastic wrap and let stand at room temperature at least 6 hours.

Put remaining cocoa mixture into a gallon-size zip-top plastic bag. Cut marshmallow into 1-inch cubes and drop them into plastic bag; toss to coat with cocoa mixture. Seal bag and store at room temperature.

White Hot Cocoa

Put white chocolate chips in a 1-quart liquid measuring cup or a large heatproof bowl.

Heat milk and cream or half-and-half in a saucepan over medium-low heat, stirring occasionally, until bubbles form around edges.

Pour hot milk mixture over chocolate chips and whisk until melted. Pour into 2 to 4 mugs; top with marshmallows.