How to Make Mimosa Marshmallows (Photos)
You survived Easter, and perhaps your bellyache from too much discount candy has subsided. Now you're going through a Peeps withdrawal and need something soft and sweet with a spike of alcohol to get you through until Mother's Day brunch. We've got you covered.
All photos by Carina Ost Soft, sweet, and boozy.
We enlisted the help of Catherine "Cat" Hinds, best known for the doughnuts she used to make at Josh's Deli. Her Buttery Nipple doughnut even made our list "Best Boozy Desserts." She's our go-to woman for playful pastries. Here she shows us how to make mimosa marshmallows, the perfect celebratory brunch dessert.
To get started, here's what you'll need:
- 3 packets of gelatin
- 1 cup water
- 1 1/2 cups sugar, plus more for pan
- 1 cup corn syrup
- 1/2 cup champagne
- 3 drops orange extract
- powdered sugar
- orange food coloring
- candy thermometer
- electric mixer
- cooking oil spray
- baking pan(s)
First, get all of your ingredients and equipment together so you have them on hand.
Put 1/2 cup of water in the mixing bowl with the packets of gelatin. Let it sit for about ten minutes so it can "bloom" and you can begin with your sugar mixture.
Place the rest of the water (1/2 cup) in a saucepan with the sugar and corn syrup. Don't mix. Put it on a medium-high heat until the candy thermometer reaches 240 degrees.
Cat taught us a cool trick if you don't have a thermometer. Wait until the bubbles slow down from the rapid boil -- it's called the "soft ball" phase. Stick the back of your rubber spatula in, if there is a hole, and if it can catch a bubble you can blow, it's ready.