If you're looking for an easy, inexpensive Christmas hostess gift, this one checks every box. Dark hot chocolate mix paired with homemade marshmallows is thoughtful, festive, and guaranteed to delight and be used.
When I need gifts for a Christmas hostess that feel thoughtful, a little luxurious, and not wildly expensive, this is the one I reach for every time. A jar filled with dark hot chocolate mix and homemade marshmallows is easy to make, fun to assemble, and delivers a cup of cocoa that's velvety, rich, and almost like drinking a melted chocolate bar. This dark chocolate hot cocoa mix needs only the addition of whole milk and a splash of vanilla, and when paired with plush homemade marshmallows, it becomes a festive treat worthy of the coziest winter nights.
The Perfect Foodie Gift for a Christmas Hostess
This jar checks every box when it comes to foodie gifts for the holidays. It's homemade without being fussy, indulgent without feeling over-the-top, and inexpensive enough to make several at once. Whether you're headed to a holiday party, dinner with friends, or a Christmas gathering, this dark hot chocolate mix and homemade marshmallows feels personal and thoughtful.
Unlike wine or flowers, this gift invites your hostess to slow down and enjoy a moment just for themselves-mug in hand, marshmallow melting, feet up. It's a Christmas hostess gift that feels warm, comforting, and genuinely useful.
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Another Easy, Inexpensive DIY Hostess Gift Idea
If you're putting together a few gifts for Christmas hostess or looking for a foodie gift, this dark hot chocolate mix and homemade marshmellows in a jar can be teamed up with another favorite from my kitchen: my Tuscan Herb Salt. It's one of those simple, DIY foodie gifts that looks beautiful, costs very little to make, and feels endlessly useful. A small jar of herb salt tucked into a gift bag alongside this dark hot chocolate mix and homemade marshmallows makes a thoughtful, well-rounded hostess gift-something cozy for now and something savory to use all winter long. You can find the full recipe and tips for gifting my Tuscan Herb Salt on ourtable42.com
Homemade Marshmallows: Ingredients & The Science
A good recipe for homemade marshmallows is all about balance. At their core, marshmallows are made from gelatin, sugar, corn syrup, and air.
- Gelatin gives marshmallows their signature stretchy, bouncy structure and helps them hold their shape. As the mixture whips, air gets trapped in the gelatin network, creating that soft, billowy texture.
- The sweeteners play a key role too. Granulated sugar provides sweetness and structure, but it also wants to crystallize, which can make candy hard or brittle. Corn syrup doesn't crystallize, keeping marshmallows tender and plush. Nailing the ratio between the two is key-too little corn syrup and they're too firm; too little sugar and they lack sweetness. When balanced just right, you get marshmallows that melt beautifully into hot cocoa.
How to Make Homemade Marshmallows
Hot chocolate is something I reserve for the chilliest days and most festive occasions-so when I make it, I want to do it right. That means a creamy, luscious cup of hot chocolate that isn't undrinkably rich, paired with the very best accompaniments. Enter dreamy homemade marshmallows: easy, a bit messy (clean-up is a breeze), and so much fun to make.
This recipe for homemade marshmallows may look impressive, but it's surprisingly simple. Here's the basic method:
- Create a syrup from water, corn syrup, sugar, and salt.
- Beat the hot syrup into bloomed gelatin until it transforms into a bowlful of glossy white fluff.
- Spread the marshmallow fluff into a pan and let it set.
- Cut the marshmallows into cubes. Toss with confectioners' sugar to prevent sticking. And, store in an airtight container for up to 2 weeks.
See recipe card for quantities.
Assembling the hostess gift
This is where everything comes together.
Grab an 20 - 28 ounce glass jar with a tight-fitting lid. I found the perfect ones at the dollar store for $1.25 each, but you can also order similar jars online.
To assemble your dark hot chocolate mix and homemade marshmallows gift:
- Add the 2 - ½ ounces chopped dark chocolate (bittersweet 70% cocoa) to the bottom of the jar and spread it out evenly.
- Sprinkle 2 Tablespoons brown sugar over the chocolate, followed by a pinch of fine sea salt.
- Measure the 2 Tablespoons cocoa powder ( I like to use dutch processed like Ghirardelli) into a small plastic bag and place it on top of the chocolate mixture.
- Layer the homemade marshmallows on top. Seal the jar, tie with ribbon, and your Christmas hostess foodie gift is ready to go.
I've also created a printable recipe card to tuck into the gift bag that explains how to make the hot chocolate using this dark chocolate hot cocoa mix.
Did you make this recipe?
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Recipe for Homemade Marshmallows
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Ingredients
- ⅔ cup confectioners' sugar
- ⅓ cup cornstarch
- 1 cup cold water divided
- 2½ tablespoons unflavored gelatin
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Before you start, make a foil sling for a 13×9-inch baking pan using two long sheets of aluminum foil-one running lengthwise, one crosswise-with extra hanging over the edges so you can lift the marshmallows out later. Press the foil neatly into the corners, then spray generously with vegetable oil spray. In a small bowl, whisk together the confectioners' sugar and cornstarch and set aside.
- Pour ½ cup of the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the water and let it sit while you make the syrup-about 15 minutes-until the gelatin blooms and becomes very firm.
- In a medium saucepan, combine the remaining ½ cup water and the corn syrup. Pour the granulated sugar and salt into the center of the pan (try not to let the sugar touch the sides-this helps prevent crystallization). Bring to a boil over medium-high heat and cook, gently swirling the pan (no spoon stirring here), until the sugar is fully dissolved and the mixture reaches 240°F, about 6-8 minutes.
- With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin, avoiding the whisk and sides of the bowl. Gradually increase the speed to high and whip until the mixture is thick, glossy, and holds its shape-about 10-12 minutes. Scrape down the bowl as needed. Add the vanilla and mix just until incorporated, about 15 seconds.
- Work quickly here. Scrape the marshmallow mixture into the prepared pan using a greased rubber spatula and smooth the top. Don't stress about getting every last bit out of the bowl-the marshmallow starts to set fast as it cools, so spreading it promptly is far more important than scraping obsessively. Dust the top with about 2 tablespoons of the confectioners' sugar mixture, cover, and let sit at room temperature overnight until firm.
- Lightly dust a cutting board with more of the sugar mixture and spray a chef's knife lightly with oil. Turn the marshmallow slab out onto the board, peel away the foil, and dust the top with more sugar. Cut into 2-inch strips, then into 2-inch squares. Toss a few marshmallows (3 to 4) at a time in the remaining sugar mixture, then shake off excess in a fine-mesh strainer.
Notes
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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