We love our eggnog around here! Ever since making homemade marshmallows for the S’mores Party, I’ve been wanting to try a bunch of different flavors. Eggnog marshmallows have been on my to-make list for a while, and I finally got around to making them this season! And they are soo good and really do taste quite a bit like eggnog!
This recipe was actually my second attempt; the first time I tried making it with eggnog added right in. The flavor was okay on those, but the texture definitely wasn’t – they weren’t light & fluffy, which is a must for marshmallows! So I tried again, this time just adding seasonings, and they turned out perfect! So big, light & fluffy and tasting like Christmas!
(Also – note those tiny hands in the photo above, yes my 4-year-old is my baking assistant! He’s getting to be quite the pro!)
These marshmallows are great to just snack on by themselves – and delicious in a mug of homemade hot chocolate! Package up a few and share the Christmas cheer with your loved ones – they make a perfect homemade Christmas gift!
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
1/2-3/4 teaspoon ground nutmeg (to taste – add up to 3/4 for a stronger nutmeg flavor)
pinch of ground cinnamon
pinch of ground cloves
1 cup powdered sugar (more or less)
Lightly grease the bottom and sides of a 13x9x2-inch baking pan and then dust bottom and sides with some powdered sugar.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water and let stand to soften.
In a large saucepan, whisk together the granulated sugar, corn syrup, the remaining 1/2 cup of water, and salt over low heat, lightly whisking until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
Beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In another bowl, using clean beaters, beat egg whites until they just hold stiff peaks. Add the egg whites, vanilla, ground nutmeg, cinnamon and cloves into sugar mixture and mix until just combined. Pour mixture into prepared baking pan (it’s sticky!) and sift about 1/4 cup powedered sugar over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Add remaining powdered sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Adapted from Epicurious