Bring on the Bubbly: How to Make Champagne Marshmallows
Newsflash: It’s almost Valentine’s Day. Still trying to think of ways to woo your boo? Listen up, guys. Here’s what you need to do. First, pop a bottle of bubbly. Next, whip up a batch of Champagne Marshmallows. Finally, serve said marshmallows with more bubbly and fresh strawberries. Sound good? Okay, let’s get cooking!
Ingredients:
Instructions:
1. Coat a 9×13-inch baking pan with nonstick cooking spray. In a small bowl, whisk together the gelatin, vanilla, and 1/2 cup cold champagne. Let sit for 5 minutes.
2. Whip the egg whites until they hold stiff peaks. Set aside in a small bowl.
3. In a medium saucepan, stir together the granulated sugar, corn syrup, and remaining 1/2 cup champagne. Attach a candy thermometer to the side of your pan. Bring the mixture to a boil, stirring occasionally, until the thermometer registers 240 degrees F.
4. Pour the gelatin mixture into the bowl of a standing electric mixer. Slowly pour the hot sugar mixture over the gelatin mixture. Beat on high until the mixture has nearly tripled in size, 6-8 minutes. Beat egg whites into sugar and gelatin mixture until combined.
5. Pour into baking pan. Dust with powdered sugar. Chill uncovered until firm, 2-3 hours.
6. Cut into squares. Roll in powdered sugar. Enjoy!
These light and fluffy marshmallows are a dream on their own (or in a cup of cocoa, duh).
Or, you can serve them up with strawberries and champagne. How good does THAT look?
- 3 tablespoons unflavored gelatin
- 1 tablespoon vanilla extract
- 1 cup cold pink champagne or sparkling wine
- 1 3/4 cups granulated sugar
- 3/4 cup light corn syrup
- 2 egg whites
- powdered sugar, for dusting
Coat a 9×13-inch baking pan with nonstick cooking spray. In a small bowl, whisk together the gelatin, vanilla, and 1/2 cup cold champagne. Let sit for 5 minutes.
Whip the egg whites until they hold stiff peaks. Set aside in a small bowl.
In a medium saucepan, stir together the granulated sugar, corn syrup, and remaining 1/2 cup champagne. Attach a candy thermometer to the side of your pan. Bring the mixture to a boil, stirring occasionally, until the thermometer registers 240 degrees F.
Pour the gelatin mixture into the bowl of a standing electric mixer. Slowly pour the hot sugar mixture over the gelatin mixture. Beat on high until the mixture has nearly tripled in size, 6-8 minutes. Beat egg whites into sugar and gelatin mixture until combined.
Pour into baking pan.
Dust with powdered sugar. Chill uncovered until firm, 2-3 hours.
Cut into squares.
Roll in powdered sugar.
Check those out!
What are you serving up for your sweetie on Valentine’s Day? Talk to us in the comments below!
