Newsflash: It’s almost Valentine’s Day.
Still trying to think of ways to woo your boo? Listen up. First, pop a bottle of bubbly. Next, whip up a batch of champagne marshmallows. Finally, serve said marshmallows with more bubbly and fresh strawberries.
Sound good? Let’s get cooking!
3 tablespoons unflavored gelatin
1 tablespoon vanilla extract
1 cup cold pink champagne or sparkling wine
1 3/4 cups granulated sugar
3/4 cup light corn syrup
2 egg whites
Powdered sugar, for dusting
Step 1: Coat a 9×13-inch baking pan with nonstick cooking spray.
In a small bowl, whisk together the gelatin, vanilla and 1/2 cup of cold champagne. Let sit for 5 minutes.
Step 2: Whip the egg whites until they hold stiff peaks. Set aside in a small bowl.
Step 3: In a medium saucepan, stir together the granulated sugar, corn syrup and remaining 1/2 cup champagne.
Attach a candy thermometer to the side of your pan. Bring the mixture to a boil, stirring occasionally, until the thermometer registers 240 degrees F.
Step 4: Pour the gelatin mixture into the bowl of a standing electric mixer.
Slowly pour the hot sugar mixture over the gelatin mixture. Beat on high until the mixture has nearly tripled in size, 6-8 minutes. Beat egg whites into sugar and gelatin mixture until combined.
Step 5: Pour into baking pan.
Step 6: Dust with powdered sugar. Chill uncovered until firm, 2-3 hours.
Step 7: Cut the marshmallows into squares and roll them in powdered sugar.
Don’t forget to serve them up with champagne!
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