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.

Key Ingredients

• Red Wine – 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 marshmallows. Any number of red wines will work well in this recipe—try it with port, zinfandel, or merlot. Just remember that the sweeter the wine, the sweeter the finished marshmallows.

• Gelatin – I tested this recipe with powdered gelatin because it’s cheaper and more readily available in the US. If you prefer to use leaves or sheets, refer to my post about gelatin conversions to learn more about the differences between gelatin leaves and powder, and how to make this recipe using either type of setting agent.
• Corn Syrup – When I’m in the US, I test most of my marshmallow recipes with Golden Barrel, or Light Karo Syrup. If you aren’t able to find corn syrup you can substitute another invert sugar, such as liquid glucose.
• Potato Starch – 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, use cornstarch (cornflour) instead.

Tips & Tricks

• Use a probe. 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. If you cover the marshmallow slab overnight, be sure to spray the aluminum foil or clingfilm, or it will adhere to the sticky, uncoated marshmallow.
• 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 using parchment to line the tin in a criss-cross pattern works best. Do not use wax paper.

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Red Wine Marshmallows

Recipe by becky

• Total TimeAbout 40 minutes, plus resting time
• Yield1 8x8-inch pan 1x

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A recipe for boozy marshmallows made with red wine, gelatin, corn syrup, and granulated sugar.

Ingredients

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Marshmallows:

Nonstick cooking spray, for greasing tin
240 milliliters red wine, divided (8 fluid ounces; 1 cup)
20 grams powdered gelatin (2 tablespoons)
400 grams granulated sugar (2 cups)
160 grams corn syrup (1/2 cup)
1/4 teaspoon kosher salt

Coating:

50 grams potato starch* (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)

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Instructions

Marshmallows:

Line an 8×8-inch square tin with parchment and spray with nonstick spray. Set aside.

Pour 120 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 gelatin evenly over the water. Set aside.

Combine sugar, corn syrup, remaining wine, and salt in a large, heavy-bottomed stock pot. Bring to a boil and boil, without stirring, until syrup reaches 240° F (116° C) on a candy thermometer.

Carefully pour hot syrup over gelatin. Mix on high speed until very thick and voluminous, about 8-10 minutes.

With an oiled rubber spatula, scrape marshmallow into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours, or overnight.

Cutting and Coating:

In a small bowl, whisk potato starch and confectioner’s sugar. Coat a large chopping board with the powder. Turn marshmallow slab out onto dusted surface. Sift top with more of the powder.

With a sharp, well-oiled chef’s knife, cut into squares.

Toss cut marshmallows in additional starch-sugar mixture, coating all sides evenly.

Store in an airtight container at room temperature for up to 1 month. Do not refrigerate.

 

 

Equipment

8 x 8 square tin

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corn syrup

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granulated sugar

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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.

• Resting Time: Overnight
• Category: Candy & Confectionery
• Method: Stovetop
• Cuisine: Sweets

Other Marshmallow Recipes You Might Enjoy

Prosecco Marshmallows
Peppermint Marshmallows
Heart-Shaped Strawberry Marshmallows
Rosewater Marshmallows
Blueberry Marshmallows
Matcha 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!