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Champagne Marshmallows
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Champagne Marshmallows

Pop your favorite Champagne bottle for these light and fluffy champagne flavored marshmallows. So simple and so, so delicious!
Cook Time35 mins
Resting Time6 hrs
Total Time6 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 70
Calories: 31kcal

Ingredients

Marshmallows

  • 2 cups sugar
  • 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.

Nutrition

Serving: 1Marshmallow | Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 7g | Calcium: 1mg | Iron: 1mg