Pop a bottle of your favorite champagne and whip up a batch of these Pink Champagne Marshmallows from One Sweet Mama! Topped with crunchy chocolate décor coated in glittering edible powder, these show-stopping treats are perfect for Valentine's Day, parties and more.
Your sweetheart will adore these light and fluffy Pink Champagne Marshmallows! Made with pink champagne and infused with Marc de Champagne Flavor Paste, these soft treats make an elegant date night dessert.
Line a 8x8” pan with lightly oiled parchment paper, making sure the parchment covers the sides.
Weigh and measure all ingredients and have them ready to go.
Mix chocolate décor and edible glitter in a separate container until chocolate décor is fully coated and colored. Set aside.
Hydrate Gelatin
Whisk 40 grams of gelatin and 230 of pink champagne in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
In a heavy duty thick bottomed pot, combine 700 grams sugar, 50 grams glucose syrup, and 170 grams of water. Heat over high heat, stirring constantly, until it reached 252°F.
Remove from heat. Cool until 210°F, undisturbed.
Making Marshmallow
Once syrup has cooled to 210°F, add to gelatin.
Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn’t splash out of mixer. Mix on high for 10 minutes. Marshmallow will double in size.
Spread mixture into your prepared pan with a spatula. Sprinkle with your colored chocolate décor.
Top with a loosely fitted sheet of aluminum foil. Set aside for 12 hours at room temperature before cutting into squares.
Cutting the Marshmallows
Cut marshmallows into desired size (for a batch of 16 uniform pieces, cut into 2” squares).
Roll in powdered sugar after cutting. Store in an airtight container. **See recipe notes
Recipe Note:
*Pink Champagne: For this specific recipe Hannah used Korbel Sweet Rosé, but any pink champagne, sparkling rosé, prosecco, or regular champagne will work.
**Storage Instructions: Store marshmallows at room temperature in an airtight container. Not recommended to be stored in the refrigerator as the cold changes the sugar crystallization structure. Shelf life is approximately 3 months or longer.
Want to see more of Hannah's innovative confectionery recipes? Check her out on Instagram @onesweeetmama, or visit her blog for more scrumptious recipes, scientific candy facts and more!
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