Publisher Photo
Publisher Photo
These easy-to-make marshmallows are a lovely holiday treat with the flavor of eggnog. When my children were young, we always set aside one day each holiday season to bake treats for their schoolmates; for a kid-friendly version, we used vanilla in place of the rum extract. —Kelly Ciepluch, Kenosha, Wisconsin
MAKES:
96 servings
TOTAL TIME:
Prep: 1 hour + standing
MAKES:
96 servings
TOTAL TIME:
Prep: 1 hour + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

1 marshmallow: 41 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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).
  3. 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.
  4. 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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