Pop your favorite bottle of champagne for these light and fluffy champagne flavored marshmallows. So simple and so, so delicious!
Marshmallows are so easy to make, it’s a wonder why anyone buys them! Light, fluffy, incredibly versatile, and you can flavor them however you want. For this recipe I’m using a Raspberry Strawberry Champagne which will go on top of a Champagne Cake. But, you can use whatever champagne you like.
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. I decided to make two different colors of marshmallow from the same batch so, I used one pan and split it down the middle using aluminum foil.
This is completely optional. You can also use two small pans if doing different colors. Otherwise you’ll be prepping one pan for a single color. The size of the pan will determine how thick the marshmallows are. If you want a thinner marshmallow use a larger pan (9×13). If you want your marshmallows thicker, use a smaller pan (8×8).
Once you’ve prepped your pan, set aside and pour the gelatin on top of the champagne and allow to bloom. This activates the gelatin. While it’s blooming you’ll make the sugar syrup mixture.
Mix the sugar, water, and corn syrup in a heavy bottomed saucepan. Cook over medium-high head. You’ll want to have a small bowl with water and a pastry brush handy to wipe down the sides with water. This helps prevent crystallization of the sugar syrup. Do not touch or stir the mixture while it cooks. This is very important as it can cause crystallization of the sugar and you’ll have to start over. The same method is used here and here. If you don’t have a pastry brush, put a lid on the pot a minute or two. This allows the steam to accumulate and prevent the sugar crystals from forming on the sides of the pan.
Bring to a boil and cook until about 245-250 degrees Fahrenheit. It will take about 15-20 minutes. Once it hits the right temperature, remove from heat. 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.
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.
I think mixing for close to 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.
Once the mix is fluffy turn off the mixture and pour into the prepared pan. If 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 other half of pan. Then, smooth out both sides of the mix with a spatula sprayed with non-stick cooking spray or lightly coated in shortening. Then cover and let sit for at least 6 hours or overnight. When ready, you’ll mix an equal amount of powdered sugar and cornstarch in a bowl and cover the marshmallows. This helps when cutting the marshmallows. I covered some of mine in chocolate using the same method as these strawberries. Viola, delicious homemade champagne 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
- ¼ cup powdered sugar
- ¼ cup cornstarch
- Candy thermometer
- Baking pan
- Shortening or coconut oil
- Small bowl of water
- Pastry brush
Prep your baking pans by coating them in shortening and dusting with powdered sugar/cornstarch mixture
Fit a standing mixer with a whisk attachment
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.
The size of the pan will determine how thick the marshmallows are. If you want a thinner marshmallow use a larger pan (9x13). If you want your marshmallows thicker, you a smaller pan (8x8).