Pink Champagne Marshmallows
These pink champagne marshmallows are made with pink champagne and are infused with a real champage flavor. Mixed with a little bit of brilliant ruby color, they are eye popping and delicious.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Resting Time 12 hours hrs
Course Dessert
Cuisine American
Servings 16 pieces
Calories 189 kcal
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
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.
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.
Calories: 189kcalCarbohydrates: 48gProtein: 1gFat: 0.05gSaturated Fat: 0.001gMonounsaturated Fat: 0.001gSodium: 26mgPotassium: 38mgSugar: 48gCalcium: 27mgIron: 0.2mg
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