Valentine’s is around the corner, so let’s have some champagne and eat it too!
If you have never made homemade marshmallows before, you are in for a treat. These are easy to make and require just a few ingredients.
What you will need is a candy thermometer—I insist. Marshmallows like any candy is very temperature sensitive so accuracy is a must. Don’t skip this tool, despite the numerous sources on the internet that may tell you how to make marshmallows without one. Unless you are very skilled at making marshmallows and can spot the right texture you’ll end up with gooey mess. Save yourself from wasting time and ingredients and get a candy thermometer. This is the one I use and love. Buy one and you’ll find yourself using it more often than you thought.
Now let’s talk ingredients. You’ll need some Barefoot Bubbly Extra Dry. To get the most concentrated flavor form it make sure to reduce it. I skipped the traditional corn syrup for honey. If you do the same, make sure to use a lightly flavored honey. For the raspberry flavor, I prefer using freeze-dried raspberries over fresh or jammed since the flavor comes through much stronger.
And since you’ll have some left over champagne, grab a glass and joy it with your marshmallows.
*This is a sponsored post in collaboration with Barefoot Wine. All opinions are my own.
Raspberry Champagne Marshmallows
Ingredients:
- 2 ½ cup Barefoot Bubbly Extra Dry, divided use
- 3 tablespoons gelatin (3 packets)
- 2 cups sugar
- ½ cup water
- ¼ cup honey
- 2 oz freeze dried raspberries, pulverized in a food processor or blender
EmoticonEmoticon