Canadian Hot Chocolate + Homemade Marshmallows♥

Ingredients:

Homemade Marshmallows:

- Sugar (125ml)
- Light Corn Syrup (80ml)
- 1 packaged unflavored gelatin
- Cold ice water, divided (80ml)
- one small pinch of salt
- Vanilla Extract (1.5ml)
- Icing sugar (20ml)
- Cornstarch (20ml)

Canadian Hot Chocolate:

- Sugar (125ml)
- Cocoa Power (50ml)
- Dash of salt
- Hot water (80ml)
- 2% Milk (1L)
- Vanilla extract (4ml)
- Maple extract (2ml)

Method:

Homemade Marshmallows:

1) Place the gelatin into a medium bowl along with 40ml od the water.
2) In a small saucepan, combine the remaining 40ml water, sugar, corn syrup, and salt. Place over medium heat, cover, and cook for 3-4minutes. Uncover and, using a  candy thermometer, cook until the mixture reaches 240°F, about 7-8minutes. Once the mixture reaches this temperature, IMMEDIATELY remove from the heat.
3) With the electric mixer running at low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup has been added, increase the  speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15minutes. Add the vanilla during the last minute of whipping.

Canadian Hot Chocolate:

1) Stir together sugar, cocoa, and salt in medium saucepan; Stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to seving temperature. Do Not Boil.
2) Remove from heat; add vanilla and maple extract. Whisk until mixture is foamy. Serve topped with marshmallows.

Banana Splitsville♥

Ingredients:

Basic Caramel Software:
- Sugar (500ml)
- Water  (250ml)
- Light Corn Syrup (1 Tsp)

Caramel Sauce:
- 1 batch caramel  (above)
- Heavy Cream (500ml)

Banana Brulee Software:
- 4 Bananas
- Sugar for coating
- Ice cream


Method:

1) Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
2) When the mixture reaches 230°F (110°C), reduce the heat to medium and allow the sugar to colour gradually. As the temperature approaches 300°F (150°C) the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340°F (170°C), it will reach a deep amber colour.
3) Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
4) Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15min then peel the paper off. Stack in an airtight container with wax paper between each piece.
5) After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until tou see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. Once the mixture calms down, return to medium high heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
6) To make the banana brulee, quarter the bananas and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold has formed on the banana.
7) To do the split, squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces, top with the ice cream of your choice and finally,  a doodad.

Easy and Tasty Nut Brittle♥

Ingredients:

- Sugar (250ml)
- Light Corn Syrup (125ml)
- Baking soda  (5ml)
- Salt (pinch)
- Nuts (250ml)
- Butter (5ml)
- Vanilla Extract (5ml)


Method:

1) Spray a jelly roll pan with non-stick spray
2) In a large glass bowl or measuring cup stir sugar, corn syrup and salt with a wooden spoon
3) Microwave on high until syrup is pale yellow (about 5-8 minutes)
4) Add nuts and then put back into the microwave 1 minute more.
5) Immediately stir in butter, vanilla, baking soda. The mixture will be foaming.
6) Quickly and carefully pour into the jellyroll pan
7) When the brittle is comletely cooled break into pieces