Heart-Shaped Champagne Marshmallows

By Kristina Domitrovich

Photos by Lindsay Pace 

Champagne or sweets: why not both? These champagne marshmallows are such a fun treat to remind those in your life how much they mean to you. Cut them in squares, or use a deep heart-shaped cookie cutter to make bite-sized hearts.

Heart-Shaped Champagne Marshmallows

Category: Food & Drinks

Heart-Shaped Champagne Marshmallows


  • 1 cup cold champagne (or rosé)
  • 3 packs unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla
  • 3-5 drops red food coloring
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • Sugar crystals for coating (optional)


  1. Directions: Divide the champagne into two ½-cup portions; place one in a medium pot, and the other in the bowl of a stand mixer. In the bowl, sprinkle the gelatin; set aside to activate. In the pot, combine the sugar and corn syrup. Cover with a lid and place on medium heat for 3 minutes, or until gently bubbling. Remove lid, and attach a candy thermometer. Continue cooking until the mixture reaches softball stage, 240 degrees. Turn the stand mixer on low, and slowly drizzle the hot mixture into the bowl. When fully poured, increase mixer’s speed to high. Beat on high for 10-12 minutes. In a small bowl, mix together the powdered sugar and cornstarch (non-stick mix). Spray a 9x13 pan with non-stick spray, and coat with about 1/3 of the non-stick mix. Shake pan around until coated with the non-stick mix. When the marshmallow has become lukewarm, add vanilla and food coloring, and whip until just incorporated. Spray a silicone spatula with non-stick cooking spray, and carefully scrape the marshmallow into the prepared pan. Spread evenly. Cover the top of the marshmallow with 1/3 the non-stick mix. Let sit uncovered overnight, or four hours. Use a heart-shaped cookie cutter dipped in the non-stick mix to punch out bite-sized hearts. The sides will be sticky, so roll in colorful sugar crystals (optional).

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