Dessert / Drinks / Recipes / Snacks

Red Wine Marshmallows + Dark Chocolate Wine Ganache

03.01.16

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when was the last time you let yourself be TRULY indulgent?

i don’t care if your answer was one second ago, it’s been too long.  would it bee cool with you if we had a moment right now?  one that’s just a little bit awkward but we both don’t care because we know the gratification is way more important than feeling awkward?  one that puts us in a sugar coma and makes us forget why vegetables exist?

cool. let’s do it. (no offense to veggies. lurrrveee youuuu)

Red Wine Marshmallow

here’s the deal.  we’re making marshmallows.  why? because I WANTED TO LEARN HOW.

but we’re not just making norrrrrmal marshmallows, we’re making red wine marshmallows.  why?  because I LOVE WINE.  and you do too?  maybe?  if not, don’t fret – the marshmallow itself actually has more cherry flavor than it does wine.

^ that’s my opinion anyway.

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these babies were created as a valentines day extravaganza with my bff britty.

aren’t they so romanticccccc.

yes, the wine DOES make them a little sheen of purple.  yes, it IS perfect.

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we let frankie have some ^

look at him repping bryant.  SO CUTE.

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sorry, i got side tracked, per usual.

so yeah, on valentines day i set out on an adventure to make marshmallows.  know who’s the queen of making marshmallows?  MY QUEEN JESSICA.  from howsweeteats.  duh.

i read through her, MANY marshmallow recipes and i think i ended up using her beer marshmallows as a framework?  and then i adapted to fit what i wanted.

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of course, a few days ago SHE posted these champagne chocolate blood orange sugar marshmallows and i’m like why didn’t i think of that?????

story. of. my. life.

ya feel me?

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okay. not to give up spoilers… but um.  THESE ARE SO EASY.  like, really.  the easiest.

almost as easy as frankie’s boozy smoothies.  almost.

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oh, and if you don’t have cherry extract, no biggie.  i’d probably just use some vanilla extract.  that was my original plan but i thought cherry might compliment the wine well.  spoiler: it did.  (but also, i ran out of vanilla extract soooo i was limited in extract choices.  which reminds me… i really need to pick up some.  mental note!)

also, in case you don’t have ADORABLE pink heart sprinkles.  i got them here. you’re welcome.

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also. you should DEFINITELY use these on top of your hot chocolate!  it’s too much. but like not enough at the same time.

weeeeeee made a batch of jessica’s coconut crockpot hot chocolate and it was SO dreamy.

i.n.d.u.l.g.e.n.t. indulgent.

also, i’m imagining A TOASTY LITTLE RED WINE SMORE right now.  ugh. why didn’t i thinkkkk of that.  next time fo sho.

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pro tip: if you make the hot chocolate – TOTALLY whip it up in the blender with some ice and red wine and a marshmallow or two.  oh and maybe some vodka?  but, i’m not the boss of you.

(but i should be and you should do what i say.  also, totally not speaking from experience… okay FINE i am).

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Red Wine Marshmallows + Dark Chocolate
 
Prep
Cook
Total
 
Author:
Serves: 25
Ingredients
for the marshmallows
  • 2 packets of unflavored gelatin
  • 8 tablespoons water
  • ⅓ cup red wine
  • 1 + ½ cups granulated sugar
  • ¼ teaspoon pink himalayan sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cherry extract
  • ⅛ vanilla bean
for the chocolate coating
  • ½ cup dark chocolate chips
  • 1 tablespoon red wine
Instructions
to make the marshmallows
  1. Mix the water into the gelatin packets until it gels together. Coat an 11x7 inch pan in cooking spray and sprinkle powdered sugar into the pan. Tap the pan around to make sure each edge gets coated in sugar.
  2. In a small sauce pan, dissolve the sugar into the red wine over medium heat. Once the mixture gets thick and starts to bubble, add in the gelatin. Raise the heat and bring the mixture to a boil.
  3. Transfer the mixture into the bowl of a stand mixer and let it sit and cool down for a minute or so. Add in the salt, extracts, and the beads from inside the vanilla bean.
  4. Using a whisk attachment, beat the mixture at a medium-high speed for about 15 minutes. The mixture will become sticky and white and fluffy.
  5. Pour the mixture into the pan and spread it out with a spatula. Let the marshmallows set for at least 4 hours before removing them from the pan. The top will be very sticky, so don't flip the marshmallow over when you remove it, keep the sugared side down on parchment paper and use a knife to cut it.
for the chocolate coating
  1. Heat the dark chocolate in the microwave until melted. Mix in the wine and warm it in the microwave again if it starts to seize up.
  2. Dip the marshmallows in the chocolate, sprinkle decorations if you're using any, and allow to cool for 15 minutes before eating.

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ugh.  i literally can’t even.