Homemade Pinot Noir Marshmallows...did that stop you in your Easter tracks?? With the weather looking like indoor festivities this Easter, why not give these a try using a local Pinot Noir. 

The recipe has been adapted from Molly Yeh (to include local Nelson Pinot Noir).

Serves: 16

INGREDIENTS
¼ c powdered sugar
¼ c cornstarch
¼ c Nelson Pinot Noir
½ c water
2 packets unflavored gelatin powder
¾ c sugar
½ c light corn syrup
1 pinch salt

INSTRUCTIONS
In a small bowl, combine powdered sugar and cornstarch. Grease two loaf pans or one 8 or 9 inch square pan and dust the bottom and sides with half of the powdered sugar mixture. Pour out any excess mixture back into the bowl.
In the bowl of a stand mixer fitted with a whisk attachment, combine the Nelson Pinot Noir and ¼ cup of water. Sprinkle the gelatin over the liquid. Grease a rubber spatula and have that standing by the mixer, as well as the prepared pan(s).
In a small saucepan, combine the remaining ¼ cup of water, the sugar, corn syrup, and salt. Clip on a candy thermometer. Heat the mixture over medium heat until it reaches 240. Resist the urge to crank the heat level higher, otherwise it could heat up too fast. (If it's taking a really long time to heat up to those last few degrees, you can inch the heat level up to medium high, keeping a close eye on the thermometer.)
Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, increase speed to high and let it mix for 10 to 12 minutes, until lukewarm and fluffy.
Using your greased spatula, immediately scrape the mixture into your pans and spread it out evenly as best you can with the spatula. Dust the tops with the remaining powdered sugar mixture and then, if needed, you can use your hands to flatten the mixture out completely. Let set for an hour, cut into squares, and then dust the edges of the squares with any remaining powdered sugar mixture.

ENJOY!

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