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Holiday Recipes - Cranberry and Champagne Marshmallows

Updated on August 7, 2015

Old Recipes Use Marshmallow Plant Extract

Green States grow Marshmallow, still used in teas and herbal medicine.
Green States grow Marshmallow, still used in teas and herbal medicine. | Source
Marshmallow Plant grows in marshy areas.
Marshmallow Plant grows in marshy areas.

Cranberry Marshmallows

This recipe uses dried cranberries from your local market, since they are sweeter in flavor than whole uncooked cranberries, even with additional sugar added.

Perhaps one reason the cranberry is referred to as The Ninja Fruit on TV is that is has such a strong and tart flavor. It is delicious, but too strong for the marshmallow, I think, without the concentrated sweetness resulting in the dried fruit.

This fruit flavored and pink-tinted marshmallow may be made with other dried fruits as well, including dried apricots, dried pineapple, dried peaches and others. As an alternative to fruit flavors, you could substitute peppermint flavoring, rum, or other flavorful ingredients you might consider. The second recipe below contains Champagne, for example and you may think of many other potential ingredients for a refreshing Holiday difference.

Dried Cranberries
Dried Cranberries

Make Cranberry Marshmallows

EQUIPMENT

  • One 8" square baking pan.
  • Candy Thermometer.
  • Bowls and mixing spoons.
  • Measuring cups and spoons.
  • Clean and sanitized counter top and large cutting board

COMPONENTS

  • 1 ½ Cups sugar
  • ½ Cup water
  • ½ Cup light corn syrup
  • 4 Egg whites
  • 2 Tablespoons powdered unflavored gelatin
  • 4 Tablespoons cold water
  • ½ teaspoon pure (real) vanilla extract
  • 2 Tablespoons dried cranberries, powdered in your blender.
  • 1 Box of cornstarch and 1 Bag of confectioner's sugar.

Do you like marshmallows?

5 stars from 1 rating of Cranberry Marshmallows

Cranberry - "The Ninja Fruit"

Disguised as a blueberry [(c) 2003 P. Inglish & B. Franklin]
Disguised as a blueberry [(c) 2003 P. Inglish & B. Franklin]

FUN WITH MARSHMALLOWS

Alien hover-marshmallow
Alien hover-marshmallow

Instructions

  • Combine the sugar, water, and corn syrup in a medium saucepan after you clip a candy thermometer into the pan on the rim of the pan.
  • Bring this sweet mixture to a boil and cook it to the soft ball candy stage or 235 degrees F.
  • At the soft ball stage, syrup dripped from a spoon into a glass of cold water will form a soft blob roughly like a ball. At the hard ball stage, it will definitely be a firm ball in the cold water and you have cooked the syrup too long. In this case, you will need to find something else to make in a hurry. Until you are confident in cooking with a candy thermometer to the syrup-and-water test method, you might want to have other recipes handy for syrups that are cooked longer. This will save waste, because you can't un-cook sugar syrup.
  • In your bowl mixer fitted with your whisk attachment, whip the egg whites to the soft peak stage.
  • In a small bowl, sprinkle the gelatin over the 2 tablespoons of water and let it dissolve (bloom).
  • When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix well. Pour the syrup mixture into the whipped egg whites. Add the vanilla and continue whipping until mixture is stiff. Then add in the powdered dried cranberries and it will become pink.
  • Spread the mixture into the baking pan that has been greased and then dusted with cornstarch to prevent sticking. The marshmallow layer should be about 1-inch thick when spread. Let the pan of marshmallows cool, dust the top with confectioners sugar and turn the pan over onto a clean counter top dusted with confectioners sugar. Next, cut the square into 1-inch squares --Do this with a clean pizza cutter. Place the squares onto a serving plate or place in a large ziplock bag with some more confectioners sugar and shake to coat each square and prevent sticking.

Champagne Grapes
Champagne Grapes

Champagne Marshmallows

Yield: 50 1-inch squares

Ingredients

  • 3 Envelopes gelatin
  • ½ Cup chilled Champagne
  • 2 Cups granulated sugar
  • 1 Cup corn syrup
  • ¼ Cup Champagne
  • ¼ Cup water
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla extract
  • 1 Bag confectioners sugar

Directions

Set up a baking sheet sprayed with non-stick spray or vegetable oil.

Pour chilled Champagne into the bowl of a standing mixer and sprinkle the gelatin over it to soften and bloom for 10 minutes.

Combine sugar, corn syrup, Champagne, and water in a heavy saucepan. Bring to a boil and cook until it reaches 240 degrees F and the soft ball stage. Remove from heat.

Drizzle the syrup down the inside of the mixer bowl slowly into the gelatin, Mix at high speed until fluffy and stiff -- 10-12 minutes. Add the salt and vanilla and fold into the mixture. Pour into the pan and smooth it with an oiled spatula. Then let it sit uncovered at room temperature overnight.

Remove marshmallows from the pan by turning it over onto a cutting board or counter dusted with confectioners sugar. Dust the other side with powdered sugar.

Using a clean pizza cutter, cut the rectangle into 1 inch equal squares and dip each into powdered sugar and shake off excess. Or put confectioners sugar into the bottom of a large ziplock bag and sake several marshmallows in it at once.

You can also dip these marshmallows into colored sugars, candy sprinkles, white ot toasted coconut, and other condiments.

Marshmallows can be stored for several weeks in an air-tight container or up to 4 months in the freezer.

© 2007 Patty Inglish

Comments

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    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      I have not been to wisconsin yet, but we have a cranberry bog in Buckeye Lake about half an hour east of us in central ohio. The bog is neat to look at. I hop you like the recipes.

    • moonlake profile image

      moonlake 9 years ago from America

      Are you from Wisconsin ...I live between two Cranberry Farms...Loved your recipes.

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      Sometimes it's just nice to read about food and have a chuckle withit.

      Kenny - if you write more mysteries, perhaps Champagne Marshmallows could be poisoned or some such... Peter King wrote a few mysteries with food involved. It was the Gourmet Detective series.

    • Kenny Wordsmith profile image

      Ashok Rajagopalan 9 years ago from Chennai

      I'm not going to try out these recipes, Patty, I'm hopeless at these things but reading your peaceful hub is so...I don't know...it just makes me feel good and content. And I love that alien pic!

    • profile image

      Aman 9 years ago

      I really liked the Hub.gr8.keep writing.

    • Whitney05 profile image

      Whitney 9 years ago from Georgia

      I'm not a big fan of cranberries, but the Cranberry Marshmallows sounds good to me.

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      I don't know, MrMarmalaede - how heavy do marshmallows get?? :)

    • MrMarmalade profile image

      MrMarmalade 9 years ago from Sydney

      I also have saved it and will treasure it for Christmas. Thank you for a fun hub.

      I am a bit worried about Earth Angle's three kitties. Will they break the glass table top?

    • gabriella05 profile image

      gabriella05 9 years ago from Oldham

      Nice hub great

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      I hope you have a lot of fun with it cgull8m.

    • cgull8m profile image

      cgull8m 9 years ago from North Carolina

      I will save this hub, would love to try this one day. Thanks.

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      Ah, Earth Angel, so the mothership is at your house! :) Have fun with those marshmallows. The Jello that you can make with sparking sodas made me think if it as well.

    • Earth Angel profile image

      Earth Angel 9 years ago

      What a delightful Hub Patty!! Since there is a group of us I lovingly named, The Champagne Sisters, I will be making your champagne marshmellows for our Holiday get together!! Thank you so much for sharing!! Blessings, Earth Angel!! PS Hovering-Alien-Marshmello looks a lot like one of my ample-kitties (I have 3 kitties that weigh in at 21 pounds a piece) resting on my glass dining room table!! Yep, you guessed it -- too many marshmellows!! ;-)

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      Z! - the hover-craft is my favorit. lol

      Stacie - I use this one from Cooks.com and I have tried it with Stevia instead of sugar. It's not bad with Stevia; it's OK.

      2 c. white sugar3/4 c. water1/4 tsp. cream of tartarDash of salt

      Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

      Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

    • Stacie Naczelnik profile image

      Stacie Naczelnik 9 years ago from Seattle

      These are interesting recipes. Do you know a good replacement for corn syrup?

    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      I like the 'alien hover-marshmallow'

      fun hub

      regards Zsuzsy

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      Great Bob, thanks for the comment! I think folks could use blueberries and raspberries as well.

    • Bob Ewing profile image

      Bob Ewing 9 years ago from New Brunswick

      i like cranberries, thanks for this hub.