Homemade Champagne Marshmallows
I have a slight obsession with homemade marshmallows. Except it’s not really slight … more like really big.
I think this is all because I feel like I need to make up for lost time. All those years of picking the store-bought ones out of my hot chocolate and passing over any sweet treats that contained those dreaded white puffs (I’m not dramatic or anything, huh?). But now. Now, I will gladly pop a few homemade marshmallows in my hot chocolate. In fact, it’s a must.
So let’s take my slight obsession and combine it with New Year’s Eve. And what do we get?
Champagne marshmallows, that’s what. With plenty of silver sprinkles … because sprinkles make everything more fun. Plus, I figure I can definitely get behind some boozy marshmallows.
And believe me, you can definitely taste the champagne. With both a champagne base and reduced champagne to reinforce the flavor, you’ll feel like you are drinking some bubbly. Well more like bubbly in marshmallow form, but you get my point. So make sure you use something that you actually like to drink.
So this New Year’s Eve bust out the champagne and streamers … and some of these fluffy white marshmallows. You can’t go wrong.
Yield: 90 1-inch square marshmallows
Homemade Champagne Marshmallows
Recipe for homemade champagne marshmallows. Soft, fluffy marshmallows filled with champagne flavor and finished off with sprinkles.
- 1 cup champagne
- 3 packages unflavored gelatin
- 1 cup ice cold champagne, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- gold edible stars or silver sprinkles, optional
- ¼ cup confectioners’ sugar
- ¼ cup cornstarch
- In a small saucepan, add the 1 cup of champagne. Set the pan over medium heat and bring to a simmer. Let simmer gently until it has reduced down to ¼ cup, about 10 minutes. Keep an eye on it as the time may vary slightly and it can burn easily. Swirl the pan gently toward the end to help keep it from burning. Remove from the heat and set aside.
- Add the gelatin and ½ cup of the ice cold champagne to the bowl of a stand mixer fitted with the whisk attachment.
- In a medium saucepan, add the remaining ½ cup ice cold champagne, granulated sugar, corn syrup and salt. Place the pan over medium high heat and cover with the lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 240 degrees. Immediately remove from the heat.
- Turn the stand mixer on low and while running, slowly (and carefully) pour in the hot mixture in a stream down the side of the bowl. Once all the liquid is added, increase the speed to high. Continue to whisk for about 12 to 15 minutes, until the mixture is very thick and lukewarm. During the last minute of whipping, add in the vanilla extract and the ¼ cup of reduced champagne (start with the mixer on low and then increase again to high once incorporated). If using, add a few tablespoons of sprinkles and beat for a few seconds until combined (I used about 2 ½ tablespoons here).
- Meanwhile, while the mixture is whipping, whisk together the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray. Generously coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the rest for later.
- When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly in the pan. If using, sprinkle the top with additional sprinkles. Let the marshmallows sit uncovered for about 1 hour.
- Next, sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature for at least three additional hours (and up to overnight).
- Gently remove the marshmallow from the pan and place on a cutting board. Using a pizza wheel, sharp knife or cookie cutter (all dusted with the confectioners’ sugar mixture), cut into 1-inch squares (or desired shape). Once cut, lightly dust all the sides of each marshmallow with the confectioners’ sugar mixture (making more if needed) to prevent them from sticking. Store the marshmallows in an airtight container for up to 3 weeks.
When measuring the champagne, make sure you let the bubbles subside to make sure you are getting the correct amount.
The champagne flavor in these marshmallows is definitely there – so use a type of champagne that you like to drink. The vanilla extract helps balance out the tartness, but feel free to leave that out if you like.
Marshmallow base from Alton Brown via the Food Network.