#sizzlinwithSAS: Icewine Marshmallows & Sparkling - Sue-Ann Staff Estate Winery
January 08, 2022

#sizzlinwithSAS: Icewine Marshmallows & Sparkling

The first #sizzlinwithSAS is up on our Instagram!

Since Sue-Ann was feeling nostalgic for Winter WineFest and Icewine Festival, she decided to whip up a batch of Icewine Marshmallows to pair with our brand new Fancy Farm Girl Frosty Fizz

Talk about a rewarding recipe! Super easy to make and absolutely decadent, these giant, fluffy marshmallows are redolent with the scent and flavours of Icewine. Toasted over an open fire OR with a blowtorch in your kitchen and paired with Frosty Fizz sparkling (or a cocktail, perhaps?), they're absolutely to die for. 


Icewine Marshmallows

An Alton Brown recipe, slightly revised by Sue-Ann Staff

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon Howard’s Icewine Vidal
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the Icewine during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a knife gently coated with coconut oil, butter or another fat. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.



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