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Marshmallows are one of my absolute favorite things to make. They’re incredibly versatile. You can use color or flavoring, add crunchy elements like bits of cookie, cut them into fun shapes, even dip them in chocolate. Marshmallows will also keep for several weeks at room temperature, making them ideal for gifting or shipping. They’re also fairly easy to make.
Recently I’ve been playing around with making alcohol-infused, adults-only marshmallows. Of the many recipes I’ve tried, I think these red wine marshmallows are the best batch so far.
Enjoy red wine marshmallows in a cup of coffee or hot chocolate, or pair them with my decadent red wine hot chocolate for an ultra-boozy treat!
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 your the temperature of your sugar mixture. Too cold or too hot, and your marshmallows won’t set properly.
Use lots and lots of oil or cooking spray! Spray your tin, your spatula, and your knife. (Trust me, it will make your life so much easier.) If you cover your tin of marshmallow overnight, be sure to spray the aluminum foil or clingfilm you use to cover the slab.
When choosing an oil, be sure to stick with a neutral oil, such as canola. Something like olive oil or coconut oil with change the flavor of your marshmallows.
I made this batch of marshmallows with Cabernet Sauvignon, but any number of red wines will work well in this recipe. Just remember that the sweeter the wine, the sweeter your marshmallows will be.
This recipe calls for potato starch. Potato starch is easily ordered from Amazon, and is also available in the kosher foods aisle of most grocery stores. If you can’t find potato starch, cornstarch/cornflour can be substituted here.
Lining the Tin
Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow slab will stick to the pan.
I’ve found that the following 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 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!
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Red Wine Marshmallows
- Total Time: 30-40 minutes (plus overnight resting time)
- Yield: 1 8x8-inch / 20 x 20-centimeter slab 1x
Description
Fluffy handmade marshmallows made with rich red wine. Add to hot chocolate or coffee, or to my red wine hot chocolate for an ultra-boozy treat!
Ingredients
Marshmallows:
210 milliliters red wine, divided (about 1 cup, divided into two portions)
20 grams powdered gelatine (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon salt
Canola oil or nonstick cooking spray, for greasing tin and knife
Coating:
50 grams potato starch* (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Marshmallow Slab:
Line an 8×8-inch / 20 x 20-centimeter square tin with parchment, and coat generously with oil. (See notes above for the best lining technique!) Set aside until ready to use.
Pour 105 milliliters (1/2 cup) red wine into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the gelatine evenly over the water, and set bowl aside.
Combine sugar, corn syrup, remaining wine, and salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a candy thermometer.
Carefully pour hot syrup into gelatine mixture. Mix on high speed until very thick, about 10 minutes.
Using an oiled spatula, scrape mixture into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set until firm, at least 4 hours or overnight.
Cutting and Coating:
In a small bowl, combine potato starch and icing sugar.
Cover a large chopping board with a sheet of parchment, and dust generously with starch-sugar mixture.
Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the starch-sugar mixture.
With a sharp, well-oiled knife, cut slab into squares. (If desired, a metal biscuit cutter may be used to cut the marshmallows into fun shapes.)
Toss cut marshmallows in additional starch-sugar mixture, making sure all sides are coated.
Marshmallows will keep well for several weeks when stored in an airtight container at room temperature.
Notes
I made this batch of marshmallows with Cabernet Sauvignon, but any number of red wines will work well in this recipe. Just remember that the sweeter the wine, the sweeter your marshmallows will be.
*If you can’t find potato starch, cornstarch/cornflour can be substituted here.
- Category: Candy & Confectionery
- Method: Stovetop
- Cuisine: Sweets
