Red Wine Marshmallows + Dark Chocolate

• Gluten free

• Produce

  • 1 tsp Cherry extract

• Baking & Spices

  • 1/2 cup Dark chocolate chips
  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Pink himalayan sea salt
  • 1/8 Vanilla bean
  • 1 tsp Vanilla extract

• Desserts

  • 2 packets Gelatin, Unflavored

• Beer, Wine & Liquor

  • 1/3 cup Red wine

• Liquids

  • 8 tbsp Water

Found on thepikeplacekitchen.com

Ingredients

• 2 packets of unflavored gelatin
• 8 tablespoons water
• ⅓ cup red wine
• 1 + ½ cups granulated sugar
• ¼ teaspoon pink himalayan sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon cherry extract
• ⅛ vanilla bean
• ½ cup dark chocolate chips
• 1 tablespoon red wine

Directions

• Mix the water into the gelatin packets until it gels together. Coat an 11x7 inch pan in cooking spray and sprinkle powdered sugar into the pan. Tap the pan around to make sure each edge gets coated in sugar.
• In a small sauce pan, dissolve the sugar into the red wine over medium heat. Once the mixture gets thick and starts to bubble, add in the gelatin. Raise the heat and bring the mixture to a boil.
• Transfer the mixture into the bowl of a stand mixer and let it sit and cool down for a minute or so. Add in the salt, extracts, and the beads from inside the vanilla bean.
• Using a whisk attachment, beat the mixture at a medium-high speed for about 15 minutes. The mixture will become sticky and white and fluffy.
• Pour the mixture into the pan and spread it out with a spatula. Let the marshmallows set for at least 4 hours before removing them from the pan. The top will be very sticky, so dont flip the marshmallow over when you remove it, keep the sugared side down on parchment paper and use a knife to cut it.
• Heat the dark chocolate in the microwave until melted. Mix in the wine and warm it in the microwave again if it starts to seize up.
• Dip the marshmallows in the chocolate, sprinkle decorations if youre using any, and allow to cool for 15 minutes before eating.