Strawberries & Champagne Marshmallows

Strawberries & Champagne Marshmallows

Recently I had a few friends refer to me as the Marshmallow Queen and that is not a title I take lightly, so I’ve got another marshmallow recipe that I’m super excited to share with you! You know I love my bubbly, so I’m bringing you a super easy and delicious recipe for Strawberries & Champagne Marshmallows! I think these might be my best marshmallows yet!

What you’ll need

If you have a stand mixer, you’ll want to use that.  If you only have a hand-held mixer, that’s okay too, just warm up your arm! You will also use a candy thermometer, but don’t worry, they’re super easy to use (and super inexpensive to buy)! I’ll walk you through the process below. Lastly, you’ll need an 8×8 pan and parchment paper, wax paper, or foil.

Ingredients

unflavored gelatin
champagne
sugar
corn syrup
kosher salt
water
powdered sugar
freeze-dried strawberries

How to prepare your pan

Line a square 8×8 pan with parchment paper.  You can use binder clips to hold it in place. You’ll combine the powdered sugar and freeze-dried strawberry powder, and then spread about half of that around the bottom and up the sides of the parchment paper.

How to use a candy thermometer

All you have to do is clip the thermometer to the side of the pot, make sure the tip of the thermometer is in the mixture, but doesn’t touch the bottom of the pot. Then you let the thermometer do all the work! It’s really that easy!

How to make Strawberries & Champagne Marshmallows

You’ll put the gelatin and champagne in a mixing bowl, and set it aside.  Then you’ll want to heat all the rest of the ingredients on the stove, first covered for about 4 minutes, then uncovered until it reaches 240 F. Once you uncover the pot, clip the thermometer on and continue heating until it reads 240 F. Then remove the pot from the heat, and carefully remove the thermometer from the pot (the thermometer could be hot to the touch).

Start running the mixer in the champagne and gelatin. Slowly pour in the hot mixture, and then continue mixing for about 12 minutes, until the mixture is white and smooth.  Then, using a spatula that has been sprayed with non-stick spray, spread the marshmallow mixture into the prepared pan. You’ll then sprinkle the remaining powdered sugar/freeze dried strawberry powder and then let set for a few hours.  Use a knife sprayed with non-stick spray to cut into squares, or you could even cut out shapes with a cookie cutter!

Looking for other marshmallow recipes? Check these out:

Maple Marshmallows
Chai Marshmallows
Pumpkin Spice Marshmallows
Lemon Lavender Marshmallows
Bailey’s Marshmallows

Looking for other strawberry recipes? Check these out:

Strawberries and Champagne Poptarts
Strawberries and Champagne Pie
Strawberries and Champagne Cupcakes with Nutella Frosting

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Strawberries & Champagne Marshmallows

Prep Time30 mins
set time4 hrs
Total Time4 hrs 30 mins
Servings: 25 marshmallows

Equipment

  • candy thermometer

Ingredients

  • 3 packages unflavored gelatin
  • 1/2 cup champagne
  • 1 1/2 cups sugar
  • 2-4 tablespoons freeze-dried strawberries crushed
  • 1 cup corn syrup
  • 1/2 teaspoon kosher salt Diamond Crystal
  • 1/2 cup water
  • 1/4 cup powdered sugar
  • 1/4 cup freeze-dried strawberry powder I ground mine in a food processor

Instructions

  • Line an 8×8 pan with parchment paper and set aside. Combine the powdered sugar and freeze-dried strawberry powder, and cover the bottom and sides of the parchment-lined pan with half of this mixture.
  • Put gelatin and champagne into the mixing bowl of a stand mixer with the whisk attachment and set aside.
  • In a medium saucepan, combine sugar, crushed freeze-dried strawberries, corn syrup, salt, and water. Cover and heat over medium high heat for 4-5 minutes.
  • Uncover, and attach your candy thermometer to your pot, heating until the mixture reaches 240° F (about 5-10 more minutes). See the blog post above for tips on using a candy thermometer.
  • Remove from heat. Begin whisking the gelatin mixture in the stand mixer.
  • Very slowly pour in the corn syrup mixture while whisking. Continue whisking for about 12 minutes.
  • Spread the marshmallow mixture into the prepared pan.
  • Sprinkle remaining powdered sugar mixture over top of the marshmallow mixture.
  • Let set for 4 hours.
  • Cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes.

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