Champagne Marshmallows
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Better recipes, better meals.
A sugar and champagne syrup is heated and slowly added to egg whites and a gelatin mixture. Use a stand mixer to help with all the beating involved.
Line a baking sheet with parchment or wax paper and spray with nonstick cooking spray. Place 1/2 cup Champagne and 1/4 cup water in a small bowl. Sprinkle the gelatin over; stir in and let soak for 5 minutes to soften. Place the egg whites in a large mixer bowl fitted for a standing mixer. Combine the sugar, corn syrup and 1/4 cup Champagne in a small saucepan. Bring to a boil over medium heat. While the mixture is coming to a boil, start whipping the egg whites on low speed. Turn the speed to high when the whites begin to look frothy.
Continue to boil the sugar until the mixture reads 240 degrees F on a candy thermometer (soft ball stage). At 240 degrees, slowly drizzle the syrup down the side of the bowl in a slow and steady stream into the beating egg whites. Add the softened gelatin and the vanilla, and continue to whip at high speed until very light and fluffy, about 7-10 minutes. Pour the marshmallows into the prepared pan and smooth with an offset spatula. Let sit uncovered at room temperature for 6-10 hours until firm and set. Remove marshmallows from pan by turning out onto a cutting board or counter. Peel off the parchment paper. Fill a pitcher with cool water, and cut the marshmallows into 1-inch squares, dipping a sharp knife into the water before making each cut. Roll each marshmallow into powdered sugar to coat. Shake off excess.
Notes:
Marshmallows will keep for a week in an air-tight container at room temperature.
Submitted By: chefmoni
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