Prosecco Marshmallows (Champagne Marshmallows)
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A recipe for boozy homemade Prosecco marshmallows. Infused with sparkling wine such as Prosecco or Champagne, these adults-only marshmallows make the perfect sweet, bubbly treat for Valentine’s Day or New Year’s Eve.
Key Ingredients
- 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 and Corn Syrup – Light corn syrup and granulated sugar gives homemade marshmallows their sweetness. You can replace the granulated sugar with caster sugar, or substitute another invert sugar (such as liquid glucose) if you don’t have access to corn syrup.
- Cornflour and Confectioner’s Sugar – A blend of cornflour and confectioner’s sugar (icing sugar; 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’ve tested my marshmallows with both LaMarca and 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 and finish with pink lustre dust for a pretty pink Valentine’s Day batch of marshmallows.
- Sparkles – Totally optional, but edible foil stars and/or gold glitter add a fizzy, light-catching finishing touch. The edible glitter in this recipe is entirely optional, but it is a fun way to make your marshmallows ultra-glam!
Tips and Tricks
- Add flavor oil. These marshmallows smell and taste very strongly of sparkling wine, even without the addition of a champagne flavor oil. However, feel free to add a few drops of flavoring, like LorAnn Sparkling Wine Super Strength Flavor, to further enhance the flavor.
- Use a probe. 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! 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! Spray your tin, your spatula, your knife, and even your palms before handling the marshmallow slab. If you cover the marshmallows overnight, be sure to spray the aluminum foil or clingfilm covering, too.
- Carefully line your tin. Not enough parchment or oil, and your marshmallow will stick to the pan. This detailed guide to lining a square metal tin has lots of helpful tips.
- Dust, don’t stir. While it might be tempting to stir edible glitter into the marshmallow, I highly suggest saving your sparkles and sprinkling them on top of the finished marshmallows instead. I tried incorporating glitter into my marshmallow fluff, but once it increases in volume (and you’ve coated the marshmallows in powder) the sparkles disappear. You’d have to use a LOT of sparkles in order to see them inside the marshmallow, and they’re too expensive to waste, so use a food-safe paintbrush to dust glitter on top of the finished marshmallows instead.
Prosecco Marshmallows
- Total Time30-40 minutes (plus overnight resting time)
- Yield1 8x8-inch tin 1x
Infused with sparkling wine, these adults-only Prosecco marshmallows are perfect for Valentine’s Day. Add edible glitter for an extra dose of glam!
Ingredients
Marshmallows:
Nonstick spray, for greasing tin and knife
240 milliliters Proscecco, Champagne, or other sparkling wine (1 cup), divided
20 grams powdered gelatine (2 tablespoons)
400 grams granulated sugar (2 cups)
160 grams corn syrup (1/2 cup)
1/4 teaspoon fine sea salt
Edible foil stars or gold glitter (optional)
Coating:
50 grams cornstarch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Marshmallows:
Line an 8×8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Spray with nonstick spray.
Pour 120 milliliters (1/2 cup) Prosecco into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle gelatin evenly over the water. Set aside.
In a large, heavy-bottomed sock pot, stir together granulated sugar, corn syrup, remaining Prosecco, and salt. Bring mixture 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 thick, pale, and voluminous, about 8-10 minutes.
With an oiled flexible 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 together cornstarch and confectioner’s sugar. Generously dust a large chopping board with the powder. Turn marshmallow slab out onto dusted surface. Sift top of slab with more powder.
With a sharp, well-oiled chef’s knife, cut marshmallow into squares.
Toss cut marshmallows in additional powder, coating all sides evenly.
Dust or sprinkle with edible glitter. Store in an airtight container or sealed food storage bag at room temperature for up to 1 month. Do not refrigerate.
- Category: Candy and Confectionery
- Method: Stovetop
Packaging and Gifting 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. You can thread them onto wooden skewers to make marshmallow-and-strawberry sticks (after all, what goes better with Champagne than strawberries?) or fill a cello bag with marshmallows and stuff inside a plastic champagne flute for gifting, or add a sparkly bow and tie the bag to a miniature bottle of champagne. Or instead of cutting the slab into cubes, use a metal cookie cutter to make heart-shaped marshmallows instead. See my rosewater marshmallows for inspiration!
Other Marshmallow Recipes You Might Enjoy
Peppermint Marshmallows
Strawberry Marshmallows
Red Wine Marshmallows
Rosewater Marshmallows
Matcha Marshmallows
Sparkly Star 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!
