Does Hot Coa Coa mix go bad?

Answer 1

I'm sure it would last a long time but I say better safe than sorry. Toss it and buy fresh its less than $1.00 at walmart!!

Answer 2

Depending on the kind of cocoa mix you have - it might. Here's where there could be a problem:

If the mix is the powder type, and has whole dried milk as part of the ingredient listings, it is possible for the fat portion (as well as the fat portion of the cocoa) to turn rancid. This is not usually a problem since cocoa powder mix is typically not stored for long periods of time. However, if the mix has been stored for an extended period of time (maybe over 6 months), or, stored in warm conditions, rancidity could occur sooner. It's best to store these types of products well-sealed in their original containers, and kept in cool, dry, dark places (cupboards). Liquid cocoa mixes are not apt to 'go bad' easily due to the high sugar content, but like syrups, may develop a mould on top if not used within a reasonable time period. If you have an opened liquid cocoa mix, and it will not be used fully within a month, it is best to store it in the fridge.

Answer 3

I would think that the powder, if stored in an air tight container can last quite a long time. However, if you do not store properly or use a dirty spoon to dip into it, germs, bacteria and other bugs might get in. If they are in those individual serving packs, they should be able to last for years.

Answer 4

The mix itself will not go bad but if your mix is in packets bugs will get in. Store you cocoa mix in a glass airtight container.

Answer 5

it's really common for people to think that powders don't go off. the thing is that all food (esp powders) have got these microscopic bug thingies. if it's fresh stuff we're eating there aren't enough to hurt us. if it's old we run the risk of getting stomach infections.

Answer 6

YES!! i just had some like, an hour ago...ewww

Answer 7

Not as far, as I can tell. I've had a plastic container of it, for a year, and it's still tastey and usable. MARSHMALLOWS:

about 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Makes about 96 marshmallows.







Yorkshire Pudding
A British favorite to serve with roast beef-

Ingredients:
About 1/2 cup beef drippings
1 cup flour
1/2 teaspoon salt
1 cup milk
2 or 3 eggs

Directions:
Preheat oven to 425 degrees F.


Divide beef drippings between 8 muffin cups. Put in oven to heat. (You can use oil instead of drippings if you are making these without a roast - about 1 teaspoon per muffin cup).


Mix flour and salt. Add milk gradually to prevent lumping.


Beat eggs well and add to batter.


Remove muffin pan from the oven. Divide batter between muffin cups.


Place pan back in oven. Reduce heat to 375 degrees F. and bake until puffy and golden

Eggnog:
Prep: 15 minutes
Chill: 4 hours
Cook: 10 minutes

Ingredients
6 beaten egg yolks 2 cups milk 1/3 cup sugar 1 to 3 tablespoons light rum 1 to 3 tablespoons bourbon 1 teaspoon vanilla 1 cup whipping cream 2 tablespoons sugar Ground nutmeg
Directions
1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

Answer 8

everything has an exasperation date.

Answer 9

it just depends on what stuff you got