Chocolate Dipped Mini Champagne Marshmallows with Blood Orange Sugar.
Special pink sprinkled cutie cubes!
I’m making these little bite-sized beauties in hopes that I can watch my secret boyfriend named Leo take home an Oscar this Sunday.
Leo wasn’t really my FIRST celeb crush. That title (honor?) most definitely belongs to Patrick Swayze circa the Dirty Dancing era and Zack Morris with his big ass cell phone.
But between Leo and Devon Sawa, I was swimming in a sea of Teen Beat and Bop magazines in my tween years and definitely had a VHS of Remeo and Juliet that was practically worn out and fuzzy from constant play.
I mean, I even saw The Beach in theaters and still sometimes watch it if I randomly find it on a movie channel, and I’m pretty sure it was a terrible horrible movie. But I’m a terrible, horrible critic. TRUTH.
Are you an Academy Awards party type of person?! I wish I was super fun and could say that I am, but I am most definitely the at-home-and-done-by-2pm-on-Sunday type of person. No matter what, on Sunday afternoons, I’m just done. I like to get my ducks in a row and prepare for the week like the old lady that I am.
I still get the Sunday blues EVERY week, going strong since I was about seven years old.
Not this Sunday! We’re changing it.
Apparently this is the year of champagne desserts over here. Champagne caramels covered in potato chips for the Golden Globes and now champagne marshmallows covered in blood orange sugar for the Academy Awards. HOW is awards season coming to a close? How is it almost March? What is happening in this life?!
Let’s solve it with champagne and dessert.
I don’t think it’s any secret that I ADORE homemade marshmallows. I’ve made tons of them over the past few years, as evidenced by…
pistachio (for, um, savory s’mores)
what’s one more?!
These have become one of the only things that I almost always make at home before purchasing. Even now, when I choose my spend my time in other ways outside of the kitchen. But!
Store bought marshmallows don’t do it for me anymore and my family goes crazy over the homemade ones. Especially when dipped in chocolate. And now flavored with champagne. And covered in citrusy, adorable pink sugar.
And they are so super simple. You can make them ahead of time and have them ready to go for parties, packaged treats, edible gifts and airplane snacks. Dip in chocolate, serve with champagne and more potato chips. Sweet and salty.
Sooo. I haven’t see as many of the nominated movies that I’d like to see, but still plan on making a few bites and pretending like I know what’s going on. Eddie will probably crash by 9:30 and I’ll stay glued to the TV until 11:02.
Now f only I had a Leo cookie cutter.
- 2 packets of gelatin
- 8 tablespoons champagne
- 1 1/2 cups granulated sugar
- 1/3 cup cold champagne
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- powdered sugar for sprinkling
- 8 ounces high-quality dark chocolate, melted
- 1/4 cup sugar
- 1/4 cup coarse raw sugar
- 1 tablespoon blood orange juice
- 1 teaspoon blood orange juice
Place the gelatin in a small bowl and stir in the 8 tablespoons of champagne. Set aside. Spray an 8×8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
In a small saucepan, combine the remaining champagne and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3 to 4 minutes. Stir in the gelatin mixture, whisking, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add vanilla and salt. Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. Spread in the 8×8 pan and top with a sprinkle of powdered sugar if desired. Let sit for about 4 hours, or even overnight.
Remove the marshmallows from the pan in one square and cut into pieces. You can cover the marshmallows with some of the sugar now, but it won’t fully stick until the chocolate is on.
Dip a corner of each into the melted chocolate and place on a piece of parchment to set. Let the chocolate cool and firm up slightly, but before it fully sets, cover it in a sprinkle of blood orange sugar! These last a few days if kept in a sealed container.
Combine the sugars, juice and zest in a bowl and stir until combined. Spread the sugar out on a piece of parchment paper to dry and let it sit for 30 minutes being using.
long live Leo.