Pop the cork of your favorite Domaine Carneros bubbly for these light and fluffy Sparkling Wine flavored marshmallows. Delicious summer dessert!
Marshmallows:
Coating Powder:
Equipment:
Prep:
1) Prep your baking pan by lining with parchment paper, coating in shortening and dusting with powdered sugar/cornstarch mixture.
2) Fit a standing mixer with a whisk attachment.
Instructions:
1) Add the sparkling wine into the standing mixer bowl. Pour the gelatin on top of the sparkling wine and gently mix with a whisk or fork to combine. Allow to bloom for 5-10 minutes while making the sugar syrup in the next step.
2) Pour water, corn syrup, and sugar into a heavy bottomed saucepan. Mix until combined. Have a separate small bowl with water and a pastry brush handy.
3) Using the pastry brush dipped in water, wipe down the sides of the saucepan to remove any lingering sugar crystals.
4) Heat sugar syrup mixture over medium high heat for about 10-20 minutes, until the mixture reaches 245-250 degrees Fahrenheit. Do not touch or stir the syrup while it heats up. This can cause crystallization of the sugar and ruin the marshmallows.
5) Once it hits the correct temperature, remove the sugar syrup from the heat.
6) Turn on the standing mixer to low and start mixing the bloomed sparkling wine gelatin. While it's mixing, slowly pour the sugar syrup down the sides of the bowl. The syrup can splatter and it is very hot, so be careful when pouring.
7) Slowly increase the speed to medium high and add the vanilla. Beat for 10 minutes until thick and glossy.
8) Pour the combined mixture into the prepared pan, moving quickly since the mixture cools quickly. Smooth out the sides of the mixture with a spatula sprayed with non-stick cooking spray or lightly coated in vegetable shortening.
9) Loosely cover the pan with plastic wrap, making sure it doesn't touch the marshmallow mixture. Let dry for at least 6 hours or overnight.
10) When ready to cut, mix together powdered sugar and cornstarch.
11) Remove marshmallow from pan onto a surface lightly covered in the powdered sugar/cornstarch mixture.
12) Using a sharp knife, scissors or cookie cutters, cut the marshmallows into desired shapes. Lightly coat the cut marshmallows in the powdered sugar/cornstarch mixture.
13) Enjoy! These marshmallows can be stored in an airtight container for up to a week.
Recipe by Sophia at Partylicious.
