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Quick: what’s the one thing that could possibly make an ooey gooey melty s’more even better?
Homemade marshmallows, of course! And not just any homemade marshmallows, but extra fluffy marshmallows that are flavored with Kendall-Jackson’s Grand Reserve Pinot Noir and cut to fit perfectly on a bed of chocolate and graham cracker.
It’s Molly from my name is yeh here, and I’m about to help you elevate your bonfires from awesome to even more awesome. Making marshmallows can be fussy and messy if you’re not prepared, but with the proper setup and attention, you’ll be on your way to some of the most delicious marshmallows you’ve ever had. If bonfires aren’t your jam, go ahead and dunk some of these in hot cocoa, give them as gifts, or, heck, eat em straight!
Why You'll Love These Pinot Noir Marshmallows
Store-bought marshmallows are fine. But homemade marshmallows? Absolute magic. And homemade marshmallows infused with Kendall-Jackson Grand Reserve Pinot Noir? Now you're really in business. These little squares are fluffy, pillowy, and just barely tinted the prettiest shade of blush from the wine.
They're perfect for elevating your next bonfire into something totally memorable, but they're also incredible dunked into a mug of hot cocoa on a chilly night, tucked into a cellophane bag with twine as a gift for a wine-loving friend, or honestly just eaten straight out of the pan when no one's looking. No judgment. Once you make these once, you'll wonder why you ever settled for the bagged kind.
Ingredients for Homemade Pinot Noir Marshmallows
The ingredient list here is short and sweet, but every single one plays a specific role in creating that dreamy fluffy texture. Here's what you'll need and why each one matters:
- Kendall-Jackson Grand Reserve Pinot Noir: The star of the show. The wine adds a rich, subtly fruity flavor and gives the marshmallows their signature blush color. Grand Reserve is a great pick here because of its layered notes of cherry, cola, and gentle spice.
- Water: Used in both the gelatin bloom and the sugar syrup. Nothing fancy, but essential.
- Unflavored gelatin powder: The magic ingredient that gives marshmallows their fluffy, bouncy structure. Without it, you'd just have wine-flavored soup.
- Granulated sugar: Sweetens the mixture and helps create that classic marshmallow texture as it cooks with the corn syrup.
- Light corn syrup: Keeps the marshmallows soft and prevents the sugar from crystallizing. It's what gives them that pillowy, stretchy quality.
- Salt: Just a pinch, but it balances all that sweetness and makes the wine flavor really pop.
- Powdered sugar and cornstarch: Whisked together to create the classic marshmallow dusting. This coating keeps the marshmallows from sticking to each other, the pan, and your fingers while you cut them.
How to Make Homemade Marshmallows?
Making marshmallows at home might sound intimidating, but the truth is it's really just a matter of following a few key steps and being patient with the sugar syrup. Set up your workspace before you start (this is not a recipe where you can wing it), and you'll be rewarded with the fluffiest, most delicious marshmallows of your life.
Here's how it all comes together:
1. Prep your pans. Mix the powdered sugar and cornstarch in a small bowl. Grease your loaf pans or square pan and dust generously with half of the mixture, tapping out the excess. This is what keeps the marshmallows from sticking later.
2. Bloom the gelatin. In the bowl of a stand mixer, combine the Pinot Noir with a splash of water. Sprinkle the gelatin over the top and let it sit while you work on the sugar syrup. This step lets the gelatin soften up and get ready to do its job.
3. Cook the sugar syrup. In a small saucepan, combine the rest of the water with the sugar, corn syrup, and salt. Clip on a candy thermometer and heat over medium heat until it reaches 240°F. Resist the urge to crank up the heat and rush this step. Slow and steady wins the marshmallow game.
4. Drizzle and whip. Turn the mixer on low and slowly stream the hot sugar syrup down the side of the bowl into the gelatin mixture. Once it's all in, crank the mixer up to high and let it whip for 10 to 12 minutes. The mixture will grow, turn glossy, and take on the most gorgeous pale pink color.
5. Transfer quickly. Grease a rubber spatula (trust me on this) and immediately scrape the fluffy mixture into your prepared pans. Work fast because marshmallow sets up quickly. Smooth the top as best you can.
6. Dust and let set. Sprinkle the top with the remaining powdered sugar mixture. If it's still uneven, lightly press with greased hands to smooth things out. Let the marshmallows set at room temperature for at least an hour.
7. Cut and coat. Use a greased knife or pizza cutter to slice the marshmallows into squares. Dust any sticky edges with the leftover powdered sugar mixture so they don't stick together.
That's really it. It looks like a lot of steps, but once you have the setup dialed in, the whole thing comes together in about 30 minutes of active time. And the payoff? Truly next level.
Pinot Noir Marshmallows Recipe
Recipe Type:
Dessert
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Servings:
16
Ingredients
- ¼ c powdered sugar
- ¼ c cornstarch
- ¼ c Kendall Jackson Grand Reserve 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 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.
Cheers with Kendall-Jackson
Recipes like these Pinot Noir marshmallows are a fun reminder that great wine doesn't just belong in the glass. It belongs in the kitchen, on the table, and shared with the people you love most. Kendall-Jackson Pinot Noirs are especially made for moments like these. Vintner's Reserve Pinot Noir is the everyday pour perfect for weeknight dinners and cozy bonfires, while Grand Reserve Pinot Noir (the star of this recipe) brings deeper layers of black cherry, cola, and gentle spice that shine both in the pan and in the glass.
Of course, the Kendall-Jackson story doesn't end with Pinot Noir. The acclaimed portfolio also includes the iconic Vintner's Reserve Chardonnay, rich Cabernet Sauvignons, crisp Sauvignon Blancs, refreshing Rosés, and small-batch Grand Reserve wines crafted from some of the most exceptional vineyards in California. Explore more recipes, wines, and stories at kj.com, and find the bottle that belongs at your next gathering. Cheers!
