This pink champagne marshmallows recipe make marshmallows that are a delightful confectionery treat that combines the light, fluffy texture of marshmallows with the delicate flavor of pink champagne. Some of the ingredients used in this recipe come from iFi provisions, and you can get a discount using the code "onesweetmama" at checkout!
These marshmallows have a light and sweet flavor and are topped with pink colored crisp pearls.
Looking for more marshmallows? Check out these sugar cookie marshmallows or pumpkin spice marshmallows or peanut butter marshmallows!
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What is pink champagne?
Pink champagne is a type of sparkling wine that gets its distinctive color from the addition of red grape skins during the winemaking process. It is made using traditional champagne methods, where the wine undergoes a secondary fermentation in the bottle, producing bubbles.
The pink color of pink champagne can vary from a pale salmon hue to a deeper pink, depending on factors such as the type of grapes used and the length of time the grape skins are in contact with the juice during fermentation. The flavor profile of pink champagne is typically similar to that of regular champagne, with notes of citrus, green apple, and sometimes hints of red berries or floral undertones.
Pink champagne is often associated with celebrations and special occasions due to its elegant appearance and festive bubbles. It is commonly served chilled in flutes as an apéritif or used in cocktails like mimosas or French 75s. Its delicate color and flavor make it a popular choice for weddings, anniversaries, and other romantic events.
Are marshmallows easy to make?
Yes. Pink champagne marshmallow are easy to make, especially for the home baker, since most home bakers already have all of the ingredients and equipment needed to make homemade marshmallows. Homemade marshmallows are easier than you think to make and the results are so WORTH IT! Bouncy and full of flavor, they blow store bought marshmallows away.
What is in homemade marshmallows?
Marshmallows have a long history! Modern marshmallows are made of: sugar, a syrup (corn, glucose, tapioca, etc), gelatin, and flavoring. Some marshmallows are made using egg whites to incorporate air while others are made using gelatin. A few marshmallow recipes will call for both!
Ingredients
- unflavored gelatin
- water
- pink champagne
- white sugar
- corn syrup syrup
- ifi Champagne flavor
- ifi Ruby color powder
- white chocolate crispearls
- powdered sugar
See recipe card for quantities and ingredient prep.
Do I really need to use pink champagne?
The addition of pink champagne not only adds a subtle champagne flavor but also a hint of pink color, giving the marshmallows a soft, blush hue. The flavor is often described as elegant and slightly fruity, with notes of berries and floral undertones from the champagne. Subsitutions for pink champagne would be:
- regular champagne
- sparkling wine
- prosecco
Instructions
Before making the marshmallows, you'll need to color your white chocolate crisp pearls. Mix crispearls and ruby color in a separate container until crispearls are colored. Set aside.
Prepare all of your ingredients and equipment and have them ready to use.
Line 10 x 10 square baking pan with greased parchment paper.
Bloom gelatin in champagne.
Cook light brown sugar, corn syrup, and water on medium high heat until the temperature reaches 252F.
Cool syrup mixture undisturbed until it reaches 210F.
Turn mixer to low, slowly stream cooled syrup over bloomed gelatin. Once it is all incorporated, whip on high for 10 minutes.
Turn mixer on low, add in flavor.
Pour into prepared pan. Top with colored crisp pearls.
Set up for 12 hours.
Cut into squares.
Roll in powdered sugar.
Store in airtight container.
Hint: fold in your macadamia nuts BEFORE the frozen white chocolate chips. The cold chips will cause the marshmallow to stiffen up, giving you limited time to spread it in your pan.
Equipment
- five quart stand mixer
- candy thermometer
- 10 x 10 square baking pan
- parchment paper
- high heat spatula
Looking for more candy making equipment? Check out my favorite equipment for at home candy making!
Marshmallow set up time
Marshmallows need plenty of time to dry out and set at room temperature. 12 hours or overnight is ideal - prior to cutting. Do not put these in the fridge because it causes the mixture to deflate and the sugar structure of the marshmallows to change.
Storage
Store marshmallows in an air tight container at room temperature to maintain their softness and texture.
Marshmallows will stay fresh for about a month.
Top tip
I've tested A LOT of unflavored gelatins and the Great Value Unflavored Gelatin is my favorite by a mile. It is truly unflavored without that typical gelatin scent.
FAQ
Yes. You need to measure the end temperature for cooking marshmallows and the cooling syrup temperatures. For example, if your end temperature is too low, you will make marshmallow fluff. Consequently, if your end temperature is too high, your marshmallows will be tough and not fluffy. If your cooling syrup is too hot, the marshmallows will not set up correctly. However if your cooling syrup is too cold, it will turn into a hard block in your mixer and not whip.
Yes, homemade marshmallows are gluten free. However, the equipment used to make marshmallows is also used to make items containing gluten so cross contamination may be an issue. Please make sure to check with your marshmallow maker for information on their particular recipe and kitchen.
Homemade marshmallows will stay good for approximately one month at room temperature and stored in an air tight container.
No. Do not refrigerate marshmallows because it causes changes to the texture.
Sticky marshmallows can be from incorrect cooking temperatures or improper storage. After cutting with a knife, coat the marshmallows in powdered sugar to reduce stickiness.
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Pairing
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Recipe
Pink Champagne Marshmallows
Equipment
- 8x 8 casserole dish
Ingredients
Gelatin
- 40 grams unflavored gelatin
- 230 grams pink champagne
Syrup Slurry
- 700 grams white sugar
- 560 grams glucose syrup
- 170 grams water
Flavors & Inclusions
- 1 Tablespoon ifi Champagne flavor
- ½ teaspoon ifi Ruby color powder
After spreading in pan
- 100 grams white chocolate crispearls about ½ cup
- ⅛ teaspoon ifi Ruby color powder
Post cutting
- 100 grams powdered sugar
Instructions
Prep work!
- Line a 8 x 8 " 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 crispearls and ruby color in a separate container until crispearls are colored. Set aside.
Hydrate Gelatin
- Whisk 40 grams of gelatin and 230 grams 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, 560 grams glucose syrup, and 170 grams of water. Heat over high heat, stirring constantly, until 252F.
- Remove from heat. Cool until 210F, undisturbed.
Making Marshmallows
- Once syrup has cooled to 210F, 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.
- Turn mixer to low. Add in champagne extract.
- Spread into prepared pan. Sprinkle with colored crispearls.
- Top with loosely fitted sheet of aluminum foil. Set aside for 12 hours before cutting.
Cutting
- Cut into desired size.
- Roll in powdered sugar after cutting. Store in an airtight container.
Did you make this recipe? Let me know!