Red Wine Marshmallows

A recipe for red wine marshmallows made with red wine, gelatin, corn syrup, and granulated sugar. Enjoy these boozy homemade marshmallows in a mug of red wine hot chocolate!

Why Make These Red Wine Marshmallows?

Marshmallows are one of my absolute favorite things to make. They’re incredibly versatile. You can add color or flavoring, crunchy elements like bits of cookie, cut them into hearts or other fun shapes, roll them in sprinkles, or even dip them in chocolate. Marshmallows keep for several weeks at room temperature, so they’re ideal for gifting or shipping, too.

I also enjoy playing around with alcohol-infused, adults-only marshmallows. I also enjoy making , but I think these red wine marshmallows are even better. Enjoy these fluffy, pillowy confections in a cup of coffee or hot chocolate, or pair them with my red wine hot chocolate for an ultra-boozy beverage.

Choosing The Best for Red Wine for Red Wine Marshmallows

I tested this red wine marshmallow recipe with Cabernet Sauvignon, a bold, oaky red wine with notes of dark fruit, blackcurrant, and vanilla.  It adds complexity to chocolate desserts like red wine truffles, and also works nicely in confectionery recipes like these marshmallows.

Any number of red wines will work well in this recipe. (Just remember that the sweeter the wine, the sweeter the finished product!) Some potential options include:

• Port – A fortified wine with notes of dark berries, chocolate, and spices. Its sweetness and high alcohol content add depth to desserts like sauces and fruit-based pastries.
• Zinfandel – The fruit-forward profile of zinfandel complements baked goods, fruit pies, and chocolate desserts, and also makes a bold and sweet batch of wine marshmallows!
• Merlot – With notes of plum and black cherry, merlot’s ripe, fruity flavors also make it a good choice for candymaking and chocolatework.

Red Wine Marshmallow Tips & Tricks

Do not attempt this recipe without a digital thermometer! (My go-to is this Taylor digital thermometer, but any good-quality candy thermometer will work.) And pay close attention to the temperature of your sugar mixture. Too cold or too hot, and your marshmallows won’t set properly.

 Use plenty of oil or cooking spray. (Select a neutral oil, such as canola. Something like olive oil or coconut oil with change the flavor of your marshmallows.) Spray your tin, your spatula, and your knife. (Trust me, it will make your life so much easier.) If you cover the marshmallows slab overnight, be sure to spray the aluminum foil or clingfilm, or it will adhere to the sticky, uncoated marshmallow.

This wine marshmallow recipe calls for potato starch. Potato starch is available on Amazon, or in the kosher foods aisle of most grocery stores. If you can’t find potato starch, you can substitute cornstarch (cornflour) instead.

Lining the Tin

Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow will stick to the pan.

I’ve found that the following preparation method works best:

• Spray tin with a nonstick cooking spray, or grease generously with canola oil. (Try to avoid olive oil for the recipe, as it will impact the taste of your marshmallows.)
• Place a long strip of parchment across the tin, then press down gently to secure–it should stick to the oil; if it doesn’t, you haven’t used enough. Make sure your parchment overhangs the edges of the tin by about 2 inches / 5 centimeters.

• Coat parchment with more oil or cooking spray.
• Place a second strip of parchment in the opposite direction, pressing down to secure. Again, make sure it overhangs the edges of your tin.
• Spray parchment with even more cooking spray, and set aside until ready to use.

Other marshmallow recipes you might enjoy:

Prosecco Marshmallows
Peppermint Marshmallows
Heart-Shaped Strawberry Marshmallows

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Print