Pop your favorite Champagne bottle for these light and fluffy champagne flavored marshmallows. So simple and delicious, these are a perfect dessert for New Year’s Eve, Valentine’s Day or Easter!
Marshmallows are so easy to make, it’s a wonder why anyone buys them. Light, fluffy, and incredibly versatile, you can flavor them however you want. For this recipe I’m using a Raspberry Champagne from Trader Joe’s but you can use whatever champagne you like.
Tools for Making Marshmallows
- Standing or Hand Held Mixer with Large Bowl – To mix the marshmallow mixture. It takes about 10 minuets of mixing to get the marshmallows light and fluffy, so a standing mixer is ideal for this recipe. But, you can also use a hand held mixer.
- Small to Medium Size Pot – To heat the sugar syrup mixture
- Candy Thermometer- This is for measuring the sugar syrup to the 240-250 ℉.
- Baking Pan – This is for allowing the marshmallow mixture to set. The size of the baking pan will determine the thickness of the marshmallows.
- Parchment Paper – To line the baking pan so the marshmallow does not stick
- Vegetable Shortening – Coats baking pan and other materials used on the marshmallow mixture so it doesn’t stick
- Sharp Knife or Kitchen Scissors – To cut the set marshmallows
Optional:
- Pastry Brush – To brush down the sides of the pot with water
- Food Coloring – To color the marshmallows
How to Make Champagne Marshmallows
Step 1: Prep the Pan
The first thing you need to do is prep the pan you’ll be pouring the mixture into by covering with vegetable shortening and lining with parchment.
For these marshmallows I decided to make two different colors. The first, I kept white and the second I used a tiny bit of pink food coloring to get a pale shade of pink. But, you can use any color you want.
Rather than use two different pans, I separated one with aluminum foil and used the same pan as seen below:
This is completely optional. You can also use two small pans if making different colors. Otherwise prep one pan for a single color. The size of the pan will determine how thick the marshmallows are. For thinner marshmallows use larger pan and (9×13) and thinner use a larger pan (8×8).
Step 2: Bloom the Gelatin
Once you’ve prepped your pan, add the champagne to the bowl of a standing mixer or large bowl if using a hand held mixer. Sprinkle the gelatin on the champagne and gently stir it around. Let it sit to soften up while you prepare the next step. By letting gelatin sit for at least 5-10 minute with a liquid it will soften it up. This process of softening the gelatin is called blooming.
Step 3: Heat Sugar Syrup
While the gelatin blooms, start making the sugar syrup mixture. First, have a small bowl with water and a pastry brush handy. Then, mix the sugar, water, and corn syrup in a heavy bottomed saucepan. Make sure to wipe the sides of the bowl down with a pastry brush dipped in water so there are no stray sugar crystals. This helps prevent crystallization of the sugar syrup. You can read more about it here and here.
Bring the sugar mix to a boil over medium high heat and cook until about 245-250 ℉. It will take about 15-20 minutes. Do not touch or stir the mixture while it cooks and be sure to wipe down the sides of the pan of any sugar bubbles up. If you don’t have a pastry brush, put the lid on the pot for a minute or two minutes, to allow the steam to accumulate and prevent any sugar crystals from forming on the sides of the pan. Once it hits the right temperature, remove from heat.
Step 4: Mix Sugar Syrup and Gelatin
Turn on the standing mixture to low and start to mix the gelatin mixture. Slowly and carefully pour the sugar syrup mixture down the sides of the bowl into the gelatin while still mixing on low. The slower the better, add it in a small stream down the sides of the bowl. Once you’ve poured it all into the gelatin mixture, slowing increase the speed. Add vanilla and mix on medium high for about 10 minutes. It will turn to a nice fluffy white champagne marshmallow mixture:
Mixing for about 10 minutes is the key to light and fluffy marshmallows. I’ve made them before and only mixed it 5 minutes and they are more dense and taste similar to what you’d get in the store. If that is how you like them, you can mix them less.
Step 5: Pour Marshmallow Mix into Prepared Pan and Let Set
Once the mix is fluffy turn off the mixture and pour into the prepared pan. If making doing two colors, only pour half of mixture into a prepared pan. Working quickly, add food coloring to the remaining half, mix until combined, and add to the other half of the pan. Then, smooth out both sides of the mix with a spatula sprayed with non-stick cooking spray or lightly coated in shortening. Cover and let sit for at least 6 hours or overnight.
Step 6: Remove from pan and cut
After they’ve completely set, remove them from the pan onto a cutting board sprinkled with the cornstarch/sugar mixture. After cutting, dip them in the cornstarch mixture as well.
Viola, delicious homemade champagne marshmallows!
Tips for Perfect Marshmallows Every Time
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- When boiling the sugar syrup, make sure there are no sugar crystals on the edge of the pan. If there are, wipe them down with a pastry brush dipped in water.
- If you don’t have a pastry brush, put the lid on the pan for a minute or two when it’s boiling. This allows steam to accumulate and wash down any sugar that is stuck to the pan.
- Make sure to turn your mixer to low while you pour in the hot sugar syrup so it doesn’t splash out of the bowl. Also pour very slowly.
- One you’re done mixing and ready to pour into the pan to set, work fast! The marshmallow mixture starts to cool down and set fairly quickly after you’re done mixing.
- When spreading the mixture in the pan make sure to coat your spatula with non-stick cooking spray or a little oil. This helps to prevent it from sticking to the marshmallow mixture.
- After the marshmallows have set, try using cookie cutters for fun shaped marshmallows! You might need to coat them in cooking spray or dip them in the cornstarch mixture so they don’t stick.
- These will last 7-10 days in an airtight container at room temperature.
Uses for Champagne Marshmallows
- Decorating a White Chocolate Drip Cake
- Covered in chocolate like these strawberries
- Add to a dessert table or dessert board
- Pairing with a Pink Champagne Cake
- They’re also perfect for holidays like New Year’s, Valentine’s, Day or Easter!
Any other ideas that you think would go well with these marshmallows? Let me know in the comments!
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Champagne Marshmallows
INGREDIENTS
Marshmallows
- 2 cups sugar
- ⅓ cup corn syrup
- ½ cup water
- ½ cup champagne
- 3 packs gelatin
- Pinch of salt
- 1 tsp vanilla
- Food coloring optional
Coating powder
- ¼ cup powdered sugar
- ¼ cup cornstarch
Equipment
- Candy thermometer
- Baking pan
- Shortening or coconut oil
- Small bowl of water
- Pastry brush
Instructions
Prep:
- Prep your baking pans by coating them in shortening and dusting with powdered sugar/cornstarch mixture
- Fit a standing mixer with a whisk attachment
Instructions:
- Add the champagne into the standing mixer bowl. Pour the gelatin on top of the water and mix with a whisk or fork to combine. Allow to bloom while making the sugar syrup.
- Pour sugary, corn syrup, and sugar into a heavy bottomed saucepan. Mix until combined.
- Using a pastry brush dipped in water, wipe down the sides of the pan to remove any lingering sugar crystals.
- Heat sugar syrup mixture over medium high heat for about 10-20 minutes, until the mixture reaches 245 -250 degree fahrenheit. Do not mix the syrup while it heats up. This can cause crystallization of the sugar and ruin the marshmallows.
- Once it hits the correct temperature, remove the sugar syrup from the heat.
- Turn on the standing mixture to low and start mixing the bloomed champagne gelatin. While it’s mixing, slowly pour the sugar syrup down the sides of the bowl. The mix can splatter and it is very hot, so be careful when pouring.
- Slowly increase the speed to medium high and add the vanilla. Beat for 5-10 minutes until thick and glossy.
- Pour the mix into the prepared pan. If doing two colors, pour half the mix into a prepared pan and working quickly color the second half, mix until combined, and then pour into the second half of the pan.
- Loosely cover with plastic wrap, making sure it doesn’t touch the marshmallow mixture. Let dry at least 6 hours or overnight.
- When ready to cut, mix together powdered sugar and cornstarch.
- Remove marshmallow from pan onto a surface lightly covered in the powdered sugar/cornstarch mixture.
- Using a sharp knife or scissors, cut the marshmallows into desired shapes. Lightly coat the cut marshmallows in the cornstarch/powdered sugar mixture.
- Enjoy! These marshmallows can be stored in an airtight container up to a week.
Notes
- When boiling the sugar syrup, make sure there are no sugar crystals on the edge of the pan. If there are, wipe them down with a pastry brush dipped in water.
- If you don’t have a pastry brush, put the lid on the pan for a minute or two when it’s boiling. This allows steam to accumulate and wash down any sugar that is stuck to the pan.
- Make sure to turn your mixer to low while you pour in the hot sugar syrup so it doesn’t splash out of the bowl. Also pour very slowly.
- One you’re done mixing and ready to pour into the pan to set, work fast! The marshmallow mixture starts to cool down and set fairly quickly after you’re done mixing.
- When spreading the mixture in the pan make sure to coat your spatula with non-stick cooking spray or a little oil. This helps to prevent it from sticking to the marshmallow mixture.
- After the marshmallows have set, try using cookie cutters for fun shaped marshmallows! You might need to coat them in cooking spray or dip them in the cornstarch mixture so they don’t stick.
- These will last 7-10 days in an airtight container at room temperature.
Anna Rasmussen says
Hi Sophia! Thank you for sharing this recipe. I’m planning to make your champagne cake recipe and love how you decorated it with chocolate dipped marshmallows. Can you share how to shape them into hearts and how you dipped them in chocolate?
Thanks!
Sophia says
Hi, I cut the marshmallows using a cookie cutter and I dipped them like in this chocolate covered strawberry post!
sarah says
This recipe was very good and perfect for a special occasion i was just wondering because it is such a good recipe if that i could substitute the champagne for water because sometimes i don’t want to use champagne?
Sophia says
Yes! You can sub water for the champagne.