cocoa for grownups
I grew up on Hershey’s natural
cocoa in the square can. My first hot
chocolate revelation was at a friend’s
house in high school. Their family
made hot cocoa from scratch, using
said Hershey’s, but they used way
less sugar than anyone I’d ever met.
The first sips were pretty much tart,
with just enough richness from a bit
of butter and vanilla that you for sure
went back for a second sip. I make my
hot chocolate from scratch their way
still. Although if I’m in the mood I’m
not above adding a shot of Bailey’s or
2 tablespoons (1 ounces) unsalted butter
1/8 to 1/4 teaspoon salt, to taste
1/4 cup (3/4 ounce) natural cocoa
1/4 cup (1 7/8 ounces) brown sugar
2 cups ( 16 ounces) milk (whole tastes
2 teaspoons vanilla extract
In a medium saucepan, melt and stir together the butter, salt, cocoa, and brown
Add the milk, a quarter cup at a time, stirring and returning to a simmer between
additions. When all the milk is in and
warm, add the vanilla just before serving.
Yield: 2 servings.
Nutrition information per serving (1 serving w/ whole milk,
283g): 385 calories, 9g protein, 42g carbohydrates, 21g fat, 3g
fiber, 13g saturated fat, 1g trans fat, 53mg cholesterol, 402mg
sodium, 37g sugars, 0mg vitamin C, 3mg iron, 298mg calcium.
Weight Watchers Points Plus®: 11 points.
maple syrup marshmallows
How have we never thought to make
these?! The question burst forth from
our mouths after our first bite of these
richly sweet, homemade marshmallows. We found the recipe in a little
handout that was wedged into a collection of old cookbooks we were gifted.
Back in 1966-1967, the N.H. Maple
Producers Assn., Inc. gave out this
pamphlet called N.H. Maple Syrup-It’s
Care and Use, which included a listing
of all the sugarhouses in the state, as
well as an assortment of maple-themed
recipes, one of which was these marshmallows, made with maple syrup and
dusted with maple sugar. Jenn, our
designer, can attest to their deliciousness. By the time we came back to the
kitchen, she had eaten 1/2 the pan all
by herself! —G.A.
1 tablespoon gelatin
1/3 cup ( 2 5/8 ounces) cold water
1 cup ( 11 ounces) maple syrup
1 to 2 drops maple flavor
1/8 teaspoon salt
1/4 cup (1 ounce) confectioners’ sugar
1/4 cup (1 3/8 ounces) maple sugar
FOR THE MARSHMALLOWS:Soak gelatin
in cold water. Mix together maple syrup,
maple flavor, and salt in a medium sauce-
pan. Cook slowly to a soft-ball stage
(235°to 240°F). Remove from the heat
and add the gelatin solution. Transfer to
an extra-large mixing bowl and beat with
the whisk attachment of an electric mixer
for 12 to 15 minutes, or until the mixture
holds its shape by standing in a peak.
FOR THE SUGAR DUST: Combine confectioners’ and maple sugar in a small bowl.
Dust an 8" pan liberally with some of the
sugar mixture. Pour the marshmallow
mixture into the pan, spreading evenly.
Sprinkle more of the sugar dust over the
top. When set, cut into squares and roll
each square in the remaining sugar to
completely coat the outside. Store in an
airtight container in a cool, dry location.
Yield: Twenty 2" marshmallows.
Nutrition information per serving (One 2" marshmallow, 21g):
45 calories, 0g protein, 11g carbohydrates, 0g fat, 0g fiber,
0g saturated fat, 0g trans fat, 0mg cholesterol, 17mg sodium,
11g sugars, 0mg vitamin C, 0mg iron, 17mg calcium. Weight
Watchers Points Plus®: 1 point