Egg Nog Marshmallows
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Can I do a happy dance now?
Thanksgiving, aka “Oh. Em. Gee. My Pants Don’t Fit!”, has officially come and gone and that means Christmas music is playing and I can justifiably rejoice in it.
Everything now tastes of peppermint, egg nog and awesome!
(Everything might have a slight taste of pepper spray if you’re one of those bat crazy people shoving ol’ granny at the Wal-Marts on Black Friday. She don’t put up with that stuff, esp. when Johnny asked Santy for an X-Box.)
Here I decided to kick off the Christmas countdown with a new fanciful recipe I pulled together from a few different sources, one being Alton Brown, aka Cooking God.
Him and I have a thing, ya know.
Oh, you didn’t?
Well, we do.
*Insert proof here*.
Him and I have a thing, ya know.
Oh, you didn’t?
Well, we do.
*Insert proof here*.
So, I turned to my imaginary other cooking half and borrowed his homemade marshmallow recipe, putting a decidedly Christmas spin on it. Thanks Pumpkin-pants.
I give you Egg Nog Marshmallows.
Now, I’ve made variations of marshmallow before (S’mores Cupcakes, anyone?). Making mallows typically involves beating egg whites into fluffy peaks and then pouring molten corn syrup over them, but this substitutes gelatin for the eggs, which is genius. I don’t particularly mind using the egg white version, because the hot as Hades syrup will kill any risidual creatures that hide out in egg whites. But for those of you who are germaphobes, or just don’t want to test the power that be, gelatin is a fantastic alternative that yields incredible results.
For your grocery list, include:
Ingredients for Egg Nog Marshmallows
- Unflavored Gelatin
- Water
- Granulated Sugar
- Light Corn Syrup
- Salt
- Rum Extract
- Vanilla Extract
- Nutmeg
- Confectioners’ Sugar
- Cornstarch
- Nonstick Spray
- Ivory Food Coloring

To begin at the beginning, I softened three packets of gelatin in 1/2 cup of ice cold water. Let me tell you there is nothing more entertaining than watching gelatin soften. It’s like goo trying to escape the lab. No? Just me then? Okay.

Next I weighed out the appropriate amount of sugar. This is where a scale comes in handy. This Taylor model was $40 at Target, but it’s a nutrition scale, calculating calories, fat, etc. Pretty handy, and I adore the metal.
The 12 ounces of sugar was uncermoniously poured into a medium saucepan and whisked together with the other 1/2 cup of ice water, 1 cup of corn syrup and a dash of salt. Seeing as I don’t have proper kosher salt, I opted for halving the recommended salt and using just table salt.

The whole pot was heated over medium-high heat until it reached 240F on my candy thermometer. With my notoriously crap range, it took longer that it should have but it did eventually get there.
Into the stand mixer went the bloomed gelatin, with the whisk attachment, and set to low I proceeded to pour the molten corn syrup/sugar mixture into the bowl. This is also another good reason to use gelatin versus the traditional eggs. If you pour too quick, your whipped egg whites will go south on you. Here, no risk of that. Pour evenly with the mixer on low until it’s all in there and them, BAM turn it on high and let her rip for about 15 minutes.

I want to specify that it is imperative that you use a whisk attachment here. The first time I tried and didn’t use the whisk there wasn’t enough air incorporated into the mix to get a good fluffy mallow. It was a cooled down wimpy mallow fluff. Thinking back it would have made a perfect Crack Dip! Argh, why didn’t I think of that?!
Whilst the mallows are doing their fluffing, go about your business and whisk together equal parts corn starch and powdered sugar.
After spraying down a 13×9 pan with some Pam, dust about half of the mixture into the pan.

Make sure to get all the sides as well!

Set the bowl with the remaining mix to the side for later.

Now – just before you take your mallows out of the mixer, the last minute or two go ahead and whip in your flavorings, nutmeg and optional dye.
When you’re mallows are cool and the bowl is no longer hot enough to give you third degree burns, take a Pam’d spatula and pour the mallow mix into the dusted pan. Spread evenly and dust with enough sugar/corn starch mix to just get rid of the tackiness of the mallows. Allow it sit for a few hours to finish setting up, or over night as in my case.

Once you’re ready to devour them, turn them out onto a starched/sugared cutting board and slice into cube sizes of your liking! Just remember to repeatedly dust your knives or pizza cutters so they don’t get stuck or put your marshmallows to shreds.
Toss these babies into a hot cup of cocoa, or dip in chocolate and serve as a Christmas treat. The possibilities are endless!
I need an egg nog latte with these babies floating on top, STAT. Little mallow-bergs of tastiness!

Inspired Homemade Recipes To Try
Eggnog White Chocolate Hot Cocoa Mix
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Egg Nog Marshmallows
- Prep Time: 15 minutes
- Rest Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 50 marshmallows 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Easy Marshmallows to make at home for the holidays. Toss these babies into a hot cup of cocoa, or dip in chocolate and serve as a Christmas treat.
Ingredients
Units
Scale
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 1/2 tsp Rum Extract
- 1/2 teaspoon vanilla extract
- 1/4 tsp Nutmeg
- Dash Cloves
- Dash Cinnamon
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
- Ivory food coloring, optional*
Instructions
- In stand mixer bowl outfitted with whisk attachment, combine ½ cup ice water with 3 packages of unflavored gelatin. Allow to bloom for 5 minutes.
- In large saucepan, combine sugar, corn syrup, salt, rum extract, vanilla, nutmeg, cloves, and cinnamon and remaining ½ cup water. Whisk together. Turn on heat to medium high and using a candy thermometer whisk sugar/corn until it boils and reaches 240 Degrees F.
- Turn stand mixer on low and begin to gently whisk gelatin. In a small, steady stream begin slowly pouring boiling corn syrup/sugar mixture into stand mixer. Once all the syrup is in the mixer, turn it on medium high and allow to beat for 15 minutes, or until the bowl is completely cool.
- Spray a 13×9 inch baking dish with non-stick spray.
- In small bowl, combine corn starch and powdered sugar. Sprinkle ½ of corn starch/sugar mixture into the sprayed baking dish and coat the baking dish. Put remnants of sugar/starch back into the original bowl.
- Once the marshmallow fluff has puffed up and cooled, turn off mixer and using a non-stick spray coated spatula scrape the marshmallow fluff into the baking dish.
- Using a non-stick spray coated spatula spread the marshmallow fluff to cover the whole baking pan. Sprinkle with some of the powdered sugar/corn starch mixture and pat to cover the top of the marshmallows until the top is no longer sticky.
- Let rest for 3 hours or even overnight uncovered.
To cut:
- Remove sheet of cooled and set marshmallows from baking dish. Place on a cutting board or clean surface.
- Dip a sharp knife into corn starch/sugar mixture and cut the marshmallows into strips and then cube. If desired, use cookie cutters to cut into seasonal shapes. Just dip the cutters into the corn starch/sugar mixture. The mallows will still be sticky.
- When cut, roll into bowl of corn starch/sugar mixture and tap off excess. Set aside to set.
- Sprinkle with additional nutmeg for garnish. Serve, eat, roast, or put in hot cocoa.
Notes
*NOTE* This involves molten sugar – PLEASE be careful and assist children.
Adapted from Alton Brown, Marshmallows
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I had to pin this! It is just so festive. Yum!
Mmmm mmmm those look good! My brother bought some pumpkin egg nog while he was at my house for Thanksgiving. I had a spoonful. That stuff is heaven in a carton.
Rum flavoring is my favorite additive during the holidays. I must say that I am now craving a big mug of hot chocolate with egg nog marshmallows, now. Thanks for that. 😉
Holy mother of marshmallows. These look spectacular, and I don't even like egg nog. I think you may have just changed my mind.
I need to make marshmallows. It is something I've always wanted to do but never have! Egg nog mallows…. even better!
I don't want to say this is the most insane thing you've ever made, but it actually might be. I cannot get over this idea!
Truth: Is making marshmallows from scratch deeply challenging? Time consuming? I just want to get an idea of whether or not this is even possible in my kitchen.
How wonderful – I've always wanted to try making my own marshmallows. Let me get this – you don't cook them in the oven? It's just all done by the heating on the stove and mixing in? Nice… really need to give this a try sometime!
These sound so yummy! I love anything eggnog, except actual eggnog! Thanks for sharing!
i don't like marshmallows, but i think i could get into these. yum
Oh my. I have egg nog marshmallows on my must-make list. Now you have scratched that off for me…can you just send me some? K. Thanks.
Shut.It. Best idea ever!
I have never made marshmallows, but I am definitely going to have to give it a try now!
Have to admit, you didn't have me until you said eggnog latte. =P THAT SOUNDS AMAZING.
It must be eggnog season…just yesterday a coworker was telling me how to make eggnog from scratch.
Happy post-Thanksgiving.
I've been wondering what to do with all this leftover unflavored gelatin from a different recipe. This sounds nummy. I'm guessing they are insanely better than store-bought mallows, right?
Umm…I need these in my life.
I think this is the best variation of marshmallows that I have seen yet!
I saw your comment over at Shugary Sweets and knew that I had to come get the recipe for these. They look wonderful. Thanks for sharing.
I actually have made this recipe, and I hate to say but I found it very problematic and the results didn't come out at all like you depicted. Maybe I didn't do it properly, but I followed the instructions very carefully and the result nearly broke my Kitchen Aid. I have to assume that maybe I congealed the corn syrup/sugar mix too much and made it too stiff, but I brought the temperature to 240* like instructed. The mixture remained fluffy for about a minute, and then turned into the thickness and consistancy of silly putty. Therefore, as you can imagine, scooping it out of the bowl was nightmare. I'm sure about 20% of the mixture stuck to the sides of the bowl and wouldn't be scraped out (was I supposed to grease the bowl before pouring it in?).
All in all, it was not as simple as indicated and I will probably not repeat the recipe. But I do have to admit, my silly putty does taste like egg nog.
I keep trying to work up the courage to make marshmallows. You make these sound so easy and they look wonderful! I think I can, I think I can, I think I can…
PS–Don’t you just love it when someone publicly eviscerates you and one of your recipes (see comment from anonymous right above my comment) and does not have the courage to reveal themselves? This must be the same person who annihilated one of my recipes on tasty kitchen. Sheesh.
I’ve used Alton’s Marshmallow recipe before and I LOVE IT! I made your eggnog version and took it one step further – Christmas Smores! I make the marshmallow quite thin and cut them into 3in squares, sandwiched them between two 3in square homemade gingerbread cookies and then dipped them half way in a mix of milk and semisweet chocolate. It’s like a Christmas campfire in your mouth!
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