When my children were young, we used to set aside one day during the holidays to bake treats for their schoolmates. This easy-to-do marshmallow was always a hit with the kids and their friends. —Kelly Ciepluch, Kenosha, Wisconsin
Recommended: 25 Ways To Make Pumpkin Pie
- 2 teaspoons butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon ground nutmeg, divided
- 3 envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2 cups light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 1 teaspoon rum extract
- Line a 13x9-in. pan with foil; grease foil with butter. Combine confectioners' sugar and 1/2 teaspoon nutmeg; sprinkle 2 tablespoons of mixture over prepared pan.
- In a heatproof bowl of a stand mixer, sprinkle gelatin over cold water. Meanwhile, in a large heavy saucepan over medium heat, combine granulated sugar, corn syrup, remaining water and salt. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage).
- Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, 10-15 minutes. Immediately beat in extract and remaining nutmeg. With greased hands, spread marshmallow mixture into prepared pan. Sprinkle with 2 more tablespoons confectioners' sugar mixture. Cool, covered, at room temperature 6 hours or overnight.
- Using foil, lift marshmallows out of pan. Cut into 1-in. pieces with a lightly buttered knife; toss in remaining confectioners' sugar mixture. Store in an airtight container in a cool dry place. Yield: 8 dozen.
Originally published as Eggnog Marshmallows in Taste of Home Christmas Annual Annual 2017, p173
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