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Red Wine Marshmallows (For S'mores)

Homemade marshmallows made with red wine
Course Dessert
Cuisine American
Keyword marshmallows, s'mores
Servings 1 8x8 pan

Ingredients

  • 1 cup 8 oz. red wine I used Merlot
  • cup powdered sugar
  • 1 cup water
  • 3 packets of gelatin each is 1/4 ounce
  • 1 ½ cup sugar
  • 1 cup corn syrup light
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  • First, we want to reduce the wine. This does two things: It will decrease the amount of liquid we will be adding to the marshmallow batter and it also will cook out most (if not all) of the alcohol, leaving all of the the flavor.
    Simply add the wine to a small pot over medium to medium/high heat. Cook uncovered, stirring every so often for 12-18 minutes.
  • That’s a wide range, but depending on how hot the liquid is can make a pretty big difference, especially toward the end of the cooking time.
    The goal is to reduce the liquid to around 1/4 a cup, but you don’t want to burn the mixture. So keep a close eye on it after the 10-minute mark and you’ll probably be able to tell when it’s ready. Remove from heat, and allow to cool.
  • Spray a 8×8 pan with non-stick cooking spray and lightly dust with 2/3 of the powdered sugar. Set up your stand mixer with a whisk attachment. Pour 1/2 cup water and the 3 packages of gelatin into the bowl and allow that to sit for 10 minutes (don’t mix it).
  • In the meantime, in a pot over high heat stir together 1/2 cup water, the sugar, the corn syrup and salt.
    Attach your candy thermometer and allow mixture to reach 240°F. Remove from heat. Start your mixture on low and pour the hot sugar water into the mixer as it is running.
  • Be careful not to get the (very hot) sugar mixture on you. Use a splash guard if your mixture has one.
    Once you’ve poured in all the sugar water, turn the mixer on high and beat until white and fluffy (6-8 minutes). During the last minute of mixing is when I add the vanilla extract.
  • Pour 2/3 of the marshmallow batter into your prepared dish. Add the reduced wine to the remaining marshmallow batter and beat on high for another minute or two until well incorporated.
  • Then, pour this over the white marshmallow batter and swirl with the end of a knife to get a marbled effect. Sprinkle the top with the remaining powdered sugar, cover and allow to set overnight.
  • Go around the edge of the pan with a butter knife and then gently remove the marshmallows from the pan to a cutting board that has been dusted with powdered sugar.
    Use a pizza cutter or kitchen shears to cut the marshmallows into small squares.
  • Serve these alongside graham crackers and chocolate for tabletop s’mores. 

Notes

I left mine a little on the larger side because I knew we would be making s’mores and I like them a little bigger for that. You can cut however you prefer though, just know it can affect how many marshmallows you end up with in total.