Prosecco Marshmallows (Homemade Marshmallow Recipe)

Last Updated on February 28, 2025 by becky

Prosecco marshmallows infused with sparkling wine. This homemade marshmallow recipe makes the best adults-only treat for Valentine’s Day.

What Inspired This Homemade Marshmallow Recipe?

I’ve never been a frequent drinker of sparkling wines, but I do always enjoy a glass at a wedding or celebration. It’s a nice way to mark the moment. Miniature bottles of Champagne or Prosecco are always a popular gift on TV sets, too. At one point in time, I had a collection of miniature bottles of bubbly lining an entire shelf in my apartment!

After my successful red wine marshmallow experiment I decided to play around with other types of alcohol-infused marshmallows. To start, I couldn’t resist making a bubbly batch.

Prosecco Marshmallow Ingredients

To make this homemade marshmallow recipe with Prosecco, start by gathering the following:

• Gelatin – I usually make my homemade marshmallows with powdered gelatin (such as Knox) rather than the leaf variety, which I reserve for things like glazes and mousses. If you would prefer to use gelatin leaves instead, please read my post on gelatin conversion guidelines.
• Granulated Sugar – Along with light corn syrup, granulated sugar gives homemade marshmallows their sweetness.
• Corn Syrup – Choose a light corn syrup such as Golden Barrel, or Light Karo Syrup. You can also use liquid glucose.
• Oil – Canola oil, vegetable oil, or nonstick cooking spray is an absolute must for greasing the tin and cutter, or you’ll find yourself with a sticky (and frustrating) marshmallow mess!
• Cornflour and Confectioner’s Sugar – A blend of cornflour and confectioner’s sugar (a.k.a. icing sugar or powdered sugar) create the powdery coating. You’re looking for chalky, white cornflour (called cornstarch in the US), not the coarse yellow meal you’d use for making cornbread! If preferred, you can replace the cornflour with potato starch instead.
• Sparkling Wine – You can use any type of Champagne, Prosecco, or sparkling wine in this recipe. (Visit this page to read more about the differences between the two!) I made my marshmallows with Ruffino, but the wine choice is entirely up to you. You could even use a sparkling rosé and add a few drops of pink gel food coloring for a Valentine’s Day batch!
• Fine Sea Salt -A touch of fine sea salt cuts the sweetness of the marshmallow base.
• Sparkles – Totally optional, but a dusting of edible foil stars or gold glitter adds a fizzy finishing touch.

Edible Glitter Tips

The edible glitter in this recipe is entirely optional, but it is a fun way to make your marshmallows ultra-glam!

One word of caution: While it might be tempting to stir edible glitter into the marshmallow mixture, I highly suggest saving your sparkles and sprinkling them on top of the finished marshmallows instead. I tried incorporating glitter into my mixture, but once it increases in volume—and you’ve coated the marshmallows in powder—the sparkles disappear entirely. You’d have to use a LOT of sparkles in order to see them inside the marshmallow, and they’re far too expensive to waste.

Prosecco Marshmallow Packaging Ideas

These homemade Prosecco marshmallows are perfect for gifting, because they will keep well at room temperature for several weeks when stored in an airtight container. Plus, they’re fun to package!

These marshmallow pops would be a fun way to gift your marshmallows, as would these marshmallow-and-strawberry sticks. (After all, what goes better with Champagne than strawberries?) Natural bamboo skewers are readily available on Amazon.

Instead of cutting the slab into cubes, use a metal cookie cutter to make heart-shaped marshmallows instead. (See my rosewater marshmallows for inspiration.)

Fill a cello bag with marshmallows, then place it inside a plastic champagne flute for gifting. Or, gift them in a cello bag with a sparkly bow, tied to a miniature bottle of champagne!

Marshmallow Recipe Tips and Tricks

These marshmallows taste very strongly of champagne, even without the addition of a champagne flavor oil. (If desired, you could add a few drops of flavoring, like LorAnn Sparkling Wine Super Strength Flavor, but it definitely isn’t necessary.)

Do not attempt this recipe without a candy 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.

Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow will stick to the pan. Visit this recipe for a more detailed guide to lining your tin.

Other marshmallow recipes you might enjoy:

Peppermint Marshmallows
Strawberry Marshmallows
Red Wine Marshmallows
Rosewater 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!

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