I still had a bottle of champagne left over from the Champagne Cupcakes so I decided to continue the theme of Champagne-flavored desserts! This recipe makes a lot of marshmallows. So be sure that you really like marshmallows or have lots of marshmallow-loving friends! By the way, these marshmallows last two weeks at room temperature, a month in the fridge, or almost indefinitely in the freezer. So you'll have plenty of time to eat all of them! ;) If you aren't too fond of the idea of alcohol-flavored marshmallows, I have some Chocolate-Swirled Marshmallows that maybe you'll like better!
Feel free to use whatever Champagne you like best; this type just happened to be on sale at the time. If you wanted to get creative, I feel like Moscato would be a great substitution.
One of my really good friends, Stacy, marbled my nails for me! We saw the idea on Pinterest, and it was such a great idea. It's definitely a two person ordeal though unless you're extremely talented.
The recipe said to reduce the champagne mixture by half, to eight ounces, so I weighed my pot beforehand then weighed it after I added the champagne so I would know exactly what weight to reduce the mixture to.
This is what the mixture looked like after I added the cooled champagne reduction mixture to the gelatin.
I wasn't quite sure how much marshmallow mixture I'd started off with or what 300% of that amount would be so I just whisked until I had A LOT of marshmallow.
Noms.
Although I probably should've used a larger dish. This one is 9x13.
I waited around 6 hours to uncover my marshmallows, but overnight is preferred.
Then you just cut them bad boys up and coat them thoroughly in powered sugar! Be sure to wipe your knife off when it gets coated in marshmallow though because it'll make it more difficult to cut perfect marshmallows.
Champagne Marshmallows
slightly adapted from Brave Tart
Ingredients
- 1 1/2 ounces gelatin
- 11 ounces champagne
- 11 ounces corn syrup
- 16 ounces champagne
- 28 ounces sugar
- 1/2 tsp salt
- optional: 1 vanilla bean, seeds scraped and pod reserved for another use OR 1 tsp of vanilla extract
- ample powdered sugar for dusting
- Have a lightly greased 9”x13” pan at the ready.
- Combine the gelatin and 11 ounces of champagne together in the bottom of a stand mixer bowl. Set aside.
- Pour sixteen ounces of champagne into a medium pot and place over medium-low heat. Simmer until the mixture is reduced by half, about 15 minutes. The actual time it takes depends on the width of your pot and specific heat, so keep an eye on it as it may go faster than expected. Weigh the champagne after reducing to make sure you have taken it down to eight ounces. If you accidentally reduce it too far, add a little more champagne to bring it back to eight ounces.
- In the same pot, combine the eight ounces of champagne reduction with corn syrup, sugar, salt, and vanilla bean scrapings (or 1 tsp of vanilla extract). Set over medium heat and stir gently.
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