Prep Work

1. Line a 8x8” pan with lightly oiled parchment paper, making sure the parchment covers the sides.

2. Weigh and measure all ingredients and have them ready to go.

3. Mix chocolate décor and edible glitter in a separate container until chocolate décor is fully coated and colored. Set aside.

Hydrate Gelatin

1. Whisk 40 grams of gelatin and 230 of pink champagne in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.

Cooking Syrup

1. In a heavy duty thick bottomed pot, combine 700 grams sugar, 560 grams glucose syrup, and 170 grams of water. Heat over high heat, stirring constantly, until it reached 252°F.

2. Remove from heat. Cool until 210°F, undisturbed.

Making Marshmallow

1. Once syrup has cooled to 210°F, add to gelatin.

2. Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn’t splash out of mixer. Mix on high for 10 minutes. Marshmallow will double in size.

3. Turn mixer to low. Add in Marc de Champagne Flavor Paste. Add in edible glitter.

4. Spread mixture into your prepared pan with a spatula. Sprinkle with your colored chocolate décor.

5. Top with a loosely fitted sheet of aluminum foil. Set aside for 12 hours at room temperature before cutting into squares.

Cutting the Marshmallows

1. Cut marshmallows into desired size (for a batch of 16 uniform pieces, cut into 2” squares).

2. Roll in powdered sugar after cutting. Store in an airtight container. **See recipe notes