Homemade Champagne Marshmallows

Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!

It is a Girl’s Night Party, ladies! Whether you are planning to have a Netflix throw-down with your favorite gal pals or an in-depth chat fest with your besties, I have the ultimate treat for your Girl’s Night… Homemade Champagne Marshmallows! Oh yes, they are as fabulous as they sound. All you need is a bit of Karo® Syrup, champagne, sugar, gelatin, and salt, and you will be crowned hostess-with-the-mostest. So without further ado, let’s get this party started!

Homemade Champagne Marshmallows

Prep: 30 minutes; Total Time: 9 hours; Yields: 10-20

INGREDIENTS:

·      1 cup of Karo® Syrup (Light)

·      2 tablespoons of champagne

·      1 ½ cups of granulated sugar

·      1-2 cups of confectioners’ sugar

·      3 packages of unflavored gelatin

·      1 cup of water

·      ¼ teaspoon of salt

·      Optional: Festive sprinkles for garnish

DIRECTIONS:

1.     Grease an 8 x 8” glass pan and then dust it with confectioners’ sugar.

2.     In a stand mixer, combine ½ cup of cold water and the gelatin. With the whisk attachment, mix on a low speed. Let stand.

3.     In a medium saucepan, combine the Karo® Syrup, granulated sugar, salt, and ½ cup of water. Stir and cook over medium heat until the ingredients are dissolved (approximately 3 minutes). Raise the heat to high and then place a candy thermometer in the pan. Stir continuously and cook until the temperature reaches 240°F (approximately 5-8 minutes). Immediately remove the pan from the heat.

4.     With the stand mixer on low, slowly pour the heated sugar syrup in with the gelatin mixture. Place the mixer on high and whip for approximately 15 minutes, or until a thick marshmallow whip has formed.

5.     Add the champagne to the stand mixer and mix another 2-3 minutes until the marshmallow thickens a bit more.

6.     Pour the marshmallow whip into the dusted pan. Even it out with a spatula and add the optional sprinkles on top. Lightly dust to set with confectioners’ sugar. Then, let it sit for 8-9 hours to dry at room temperature.

7.     Remove the marshmallow slab from the pan and cut into squares with a sharp knife. Coat the squares generously with confectioners’ sugar. Plate and enjoy!

I know, I know.. the thought of making marshmallows from scratch is daunting. But trust me, it is a lot easier than it looks. This recipe is especially easy when you have ingredients like Karo® Syrup on hand. Not only does Karo® Syrup help make fabulous marshmallows, it is a versatile ingredient perfect for fudges, caramels, pies, cinnamon rolls, sauces, and even glazes. So, to show you just how simple it really is, let’s walk through the steps together. Seriously, we got this! First grease an 8 x 8” glass pan and then dust it with confectioners’ sugar.

Next, in a stand mixer, combine ½ cup of cold water and three packets of gelatin. With the whisk attachment, mix on a low speed. Let stand.

In a medium saucepan, combine 1 cup of Karo® Syrup, 1 ½ cups of granulated sugar, ¼ teaspoon of salt, and ½ cup of water. Stir and cook over medium heat until the ingredients are dissolved. This should take approximately 3 minutes. Raise the heat to high and then place a candy thermometer in the pan. Stir continuously and cook until the temperature reaches 240°F. Keep a close eye on the thermometer for the exact moment it reaches the desired temperature, which should be approximately 5-8 minutes. Immediately remove the pan from the heat.

With the stand mixer on low, slowly pour the heated sugar syrup in with the gelatin mixture. Place the mixer on high and whip for approximately 15 minutes or until a thick marshmallow whip has formed.

Add two tablespoons of champagne to the stand mixer and mix another 2-3 minutes until the marshmallow thickens a bit more. Now I don’t want to receive messages like “What am I supposed to do with the rest of the open bottle of champagne?!” If you don’t know what to do with leftover champagne, then I don’t think I can help you.

Next, you will want to pour the marshmallow whip into the dusted pan. Even it out with a spatula and add the optional sprinkles on top. I opted for a mix of glitter sugar and edible gold stars. Lightly dust the top to set with confectioners’ sugar. Then, let it sit for 8-9 hours to dry at room temperature. Quick tip: If you’re in a rush, you can take it out of the pan as early as 4-5 hours after prep (just make sure to have extra patience and confectioners’ sugar on hand for the mess).

Remove the marshmallow slab from the pan and cut into squares with a sharp knife. Coat the squares generously with confectioners’ sugar. Plate and enjoy!

That wasn’t so bad, now was it?! And seriously, don’t skimp on the ingredients. Make sure Karo® Syrup is part of the recipe process. With its smooth, amazing texture and balanced sweetness, it’s ideal for letting the true flavor of the champagne and other ingredients shine through. So be sure to have Karo® Syrup on hand for the upcoming holiday season and let me know once you have tried out this marshmallow recipe. Now, if you don’t mind me, a beautiful plate of marshmallows, a bottle of champagne, and my best gal pals are waiting! Happy munching!