Valentine’s is around the corner, so let’s have some champagne and eat it too!
If you have never made homemade marshmallows before, you are in for a treat. These are easy to make and require just a few ingredients.
What you will need is a candy thermometer—I insist. Marshmallows like any candy is very temperature sensitive so accuracy is a must. Don’t skip this tool, despite the numerous sources on the internet that may tell you how to make marshmallows without one. Unless you are very skilled at making marshmallows and can spot the right texture you’ll end up with gooey mess. Save yourself from wasting time and ingredients and get a candy thermometer. This is the one I use and love. Buy one and you’ll find yourself using it more often than you thought.
Now let’s talk ingredients. You’ll need some Barefoot Bubbly Extra Dry. To get the most concentrated flavor form it make sure to reduce it. I skipped the traditional corn syrup for honey. If you do the same, make sure to use a lightly flavored honey. For the raspberry flavor, I prefer using freeze-dried raspberries over fresh or jammed since the flavor comes through much stronger.
And since you’ll have some left over champagne, grab a glass and joy it with your marshmallows.
*This is a sponsored post in collaboration with Barefoot Wine. All opinions are my own.
Raspberry Champagne Marshmallows
- 2 ½ cup Barefoot Bubbly Extra Dry, divided use
- 3 tablespoons gelatin (3 packets)
- 2 cups sugar
- ½ cup water
- ¼ cup honey
- 2 oz freeze dried raspberries, pulverized in a food processor or blender
Preparation: Lightly cover a 9x13 pan with nonstick spray; line with parchment paper. Lightly coat parchment paper with non-stick spray (first coat helps to keep the parchment paper in place).
Pour ½ cup of Barefoot Bubbly Extra Dry in to a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.
In the meantime, place remaining 2 cups of champagne in a sauce pan on medium high and let simmer until liquid is reduced by half. Once reduced add, sugar, and honey into saucepan; turn heat down to medium, stir and cook until sugar dissolves. Once sugar dissolves continue to cook the mixture without stirring until temperature reaches 240 degress F, about 12-15 minutes. Remove from heat and transfer mixure to a heat proof bowl and allow to cool to 210 degrees F.
Pour slightly cooled syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Add freeze dried raspberries and mix until blended and no streaks are visible. Using a lightly oiled spatula, scrape mixture into prepared pan. Using a lightly oiled offset spatula, smooth out top (top surface may not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight. Use a lightly oiled serrated knife and slice into 1 inch cubes. Cover cut sides with cornstarch and confectioner sugar mixture. Marshmallows will keep in an air tight container for up to 5 days.