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Today’s Valentine’s Day recipe features the most iconic of V-Day drinks: Prosecco!
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.
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 New York City kitchen!
I enjoyed sampling these Prosecco marshmallows straight from the slab. However, you could also dip them in chocolate, or really take things to the next level by making a batch of adults-only Rice Krispie treats.
Read on for a few more suggestions for Valentine’s Day gifting and packaging.
Valentine’s Day 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 your Prosecco marshmallows into cubes, use a metal cookie cutter to make heart-shaped marshmallows instead.
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!
Prosecco Marshmallow Tips
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 very Valentines-y batch!
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 your edible glitter into the marshmallow mixture, I highly suggest saving your sparkles and sprinkling them on top of the finished marshmallows instead. I’ve tried incorporating glitter into my mixture, but once it increases in volume—and the marshmallows are coated 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.
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.
Notes on Gelatine
I usually make my homemade marshmallows with powdered gelatine (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 consult this page for gelatin conversion guidelines.
Other marshmallow recipes you might enjoy:
Peppermint Marshmallows
Strawberry Marshmallows
Red Wine Marshmallows
And if you make these marshmallows, 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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Prosecco Marshmallows
- Total Time: 30-40 minutes (plus overnight resting time)
- Yield: 1 8x8 in / 20x20 cm slab 1x
Description
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:
185 milliliters Proscecco, Champagne, or other sparkling wine, divided
20 grams powdered gelatine (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
25 milliliters water (2.5 tablespoons)
1/4 teaspoon salt
Edible foil stars or gold glitter (optional)
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 / 20×20-centimeter square tin with parchment, and coat generously with oil. Set aside until ready to use.
Pour 105 milliliters (1/2 cup) Prosecco 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 80 grams (1/3 cup) Prosecco, water, 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.
Toss cut marshmallows in additional starch-sugar mixture, making sure all sides are coated.
Sprinkle with edible glitter to finish.
Prosecco marshmallows will keep well for several weeks when stored in an airtight container at room temperature.
Notes
*Readily available in the kosher foods aisle of most grocery stores. If you can’t find potato starch, cornflour/cornstarch may be substituted.
Proper tin preparation is very important for this recipe. Please see this page for a step-by-step guide to lining your tin.
It might be tempting to stir your edible glitter into the marshmallow mixture. However, I highly suggest saving your sparkles and sprinkling them on top of the finished marshmallows instead. I’ve tried incorporating glitter into the marshmallows, but once the mixture increases in volume—and the marshmallows are coated in powder—the sparkles disappear entirely.
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
